There’s cinnamon, and then there’s Indonesian cassia – the unapologetically robust, slightly peppery version that makes supermarket cinnamon taste like sawdust by comparison. Grown in the volcanic soils of Sumatra and Java, this is the cinnamon that fueled ancient spice routes, inspired European explorers, and still dominates global trade today. But what makes it special, and why do professional bakers and traditional healers swear by it?
Let’s peel back the layers (quite literally) of Indonesia’s most famous bark.
From Tree to Table: How Indonesian Cassia is Made
Walking through a cassia plantation at harvest time is an assault on the senses – the sweet-spicy aroma of fresh bark mixing with the earthy scent of damp soil after a tropical downpour. Unlike the delicate Ceylon cinnamon (the “true” cinnamon), Indonesian cassia comes from thicker bark with more intense flavor compounds.
The traditional process:
Harvesting – Workers carefully strip bark from 6-8 year old trees during rainy season when the sap flows freely
Drying – Bark curls naturally into quills as it dries in humid air (no artificial rolling needed)
Aging – Like fine wine, cassia mellows over 6-12 months, developing deeper flavors
Fun fact: That characteristic reddish-brown color intensifies with age – old stock cassia is almost mahogany-hued compared to pale new harvests.
Cassia vs. “True” Cinnamon: What’s the Difference?
| Characteristic | Indonesian Cassia | Ceylon Cinnamon |
|---|---|---|
| Origin | Sumatra, Java | Sri Lanka |
| Bark Texture | Thick, single layer | Thin, layered like parchment |
| Flavor | Bold, spicy-sweet | Delicate, citrusy |
| Coumarin Content* | Higher (0.04-0.08%) | Very low (0.004%) |
| Best Uses | Hearty dishes, long cooking | Finishing, delicate desserts |
*Coumarin is a natural compound that can be harmful in extremely large doses – but you’d need to eat tablespoons daily for months to risk effects.
Why bakers prefer cassia: That robust flavor stands up to:
Yeasty bread doughs
Sugar-heavy apple pies
Spiced chocolate desserts
Beyond the Kitchen: Traditional Uses & Health Benefits
In Indonesian villages, cassia isn’t just a spice – it’s medicine:
1. Blood Sugar Support
Contains MHCP (methylhydroxy chalcone polymer) that mimics insulin
Javanese traditional healers steep cassia in tea for diabetics
2. Natural Preservative
Antimicrobial properties made it valuable before refrigeration
Modern studies show it inhibits E. coli and Salmonella
3. Cold & Flu Remedy
Combined with ginger and palm sugar in jamu (traditional tonics)
The warmth helps break chest congestion
Modern Wellness Twist: Try adding a pinch to your morning coffee – it balances bitterness while giving metabolic benefits.
Selecting & Storing Like a Spice Merchant
At the market, look for:
Tightly rolled quills (not flat or broken)
Aromatic even before grinding (should make you sneeze!)
No grayish mold spots (common in humid climates)
Storage Secrets:
Whole quills last 2-3 years; ground loses potency in 6 months
Keep away from light – UV rays destroy volatile oils
Freeze for long-term storage (unconventional but works)
Pro Tip: Grind whole quills in a dedicated coffee grinder – the oils can flavor future coffee batches otherwise.
Creative Uses You Haven’t Tried
1. Savory Applications
Rub on pork ribs with brown sugar and tamarind
Infuse into oil for stir-fries (add whole stick to cold oil, heat slowly)
2. Unexpected Sweet Pairings
Dark chocolate cassia ice cream
Pineapple-cassia jam (the spice cuts the fruit’s acidity)
3. Household Hacks
Simmer sticks with orange peels as natural air freshener
Add to DIY potpourri with cloves and star anise
