Broken cassia, also known as cassia chips or split cassia bark, is derived from the dried bark of the Cinnamomum cassia tree. It offers the same bold, warm, and spicy flavor as whole cassia but in a more convenient, fragmented form. These smaller, broken pieces make it ideal for quick infusions in teas, spice blends, and simmered dishes where full sticks aren't necessary. With its deep reddish-brown color and rich aroma, broken cassia enhances a variety of culinary creations, from savory dishes to sweets and beverages.
Known for its strong flavor and medicinal properties, broken cassia is widely used in Ayurvedic and traditional Chinese medicine. It is rich in antioxidants and essential oils, which help improve digestion, reduce inflammation, and support overall health. Its smaller size makes it easier to blend, store, and use in commercial spice mixes, herbal infusions, and home remedies.
The history of broken cassia is closely tied to the journey of cassia itself, which has been used for over 4,000 years. Originating in southern China, cassia was a prized commodity on ancient trade routes, particularly along the Silk Road. Ancient Egyptians used it in mummification, while Roman and Greek societies imported it for its culinary and healing properties. As global trade expanded, so did the demand for cassia in more convenient forms. Broken cassia emerged as a practical solution for bulk use and ease in blending—especially in the food, tea, and natural health industries.
| Product Name | Broken Cassia |
|---|---|
| Origin | India |
| Family | Lauraceae |
| Binomial name | Cinnamomum Cassia |
| Color | Deep reddish-brown to brown |
|---|---|
| Taste and Smell | Warm, sweet, slightly bitter, with a spicy and woody aroma |
| Quality | Medium to thick bark pieces with a strong, sharp fragrance |
| Nutrients | Contains carbohydrates, essential oils, and dietary fiber |
|---|---|
| Minerals | calcium, magnesium, manganese, iron, and potassium |
| Vitamins | Contains Vitamin A, Vitamin C, and B-complex group |
| Protein | Very low protein content |
| Fats | Almost negligible fat content |
Used in spice blends like garam masala, biryani masala, and chai masala.
Infused into herbal teas for a warm, aromatic flavor.
Added to broths, stews, and curries for a deeper spice profile.
Used in making mulled wine and spiced cider.
Blended in potpourris and incense for fragrance.
Ideal for commercial and household food processing.
Supports healthy digestion and eases gastrointestinal discomfort.
Rich in antioxidants that protect against free radical damage.
Helps regulate blood sugar and insulin sensitivity.
Provides anti-inflammatory and antibacterial benefits.
Aids metabolism and may support weight control.
Improves blood circulation and cardiovascular health.