Foundation. Flavor. Food.
Cassia Cinnamon is sweet and intensely warm, with a pungency that embraces you before you even have a chance to taste it. Our Cassia Cinnamon Sticks are woodsy, musty, a little earthy, but have an ethereal perfume that elevates its flavor and belies their origins as a piece of tree bark. Called quills when they dry and curl into themselves, Cassia Cinnamon Sticks are harvested from the outer bark of the Cinnamomum cassiatree. The outer bark produces the highest quality quill, with an essential oil content of approximately 2.5% by weight. The essential oil is the architect behind Cassia Cinnamon’s distinctive fragrance and flavor.
With its enticing flavor and ambrosial fragrance, cinnamon has always been a desirable commodity.
Cassia Cinnamon Sticks have an intense flavor that is well-suited for the flavorful and spice heavy dishes in Indian cuisine. Toast sticks first to draw out essential oils and add to curries, or go Middle Eastern and add to tagines. Make a Vietnamese pho soup, or savory Mexican albondigas and spike the ingredients in the pot with Cassia Cinnamon Sticks. Add to mulled ciders or wines to add a sense of cozy warmth to cold-weather beverages. Dip Cassia Cinnamon Sticks in chocolate and use them to stir coffee. These sticks are sturdy and resistant to breaking, so use them to decorate wreaths and garlands for the holidays.
Cinnamon sticks are roughly 2.75 inches long.
Our Cassia Cinnamon Sticks may come from either Indonesia or India, depending on product availability.
This product is certified kosher.
In September of 2019 our Chef/Owner, David Humphrey, started A&H Provisions to help bring a local option for spices to the Atlanta, Georgia area. An option that will give local residents the ability to have a spice merchant help them make the right choices when purchasing their spices. We will source our product so as to provide you with freshest product possible.
Chef David has been in the culinary industry for over 25 years. His first job was at Six Flags Great America in Gurnee, Illinois. After that he was hooked on the industry. He would continue to work with food whether it was in the back or front of house, in positions from entry level to managerial. In 2010, Chef David enrolled in culinary school at Le Cordon Bleu College of Culinary Arts Chicago and then graduated in March of 2012 with an Associates Degree in Culinary Arts. He then began working at fine dining restaurants in Chicago, amongst them were, Bistro Bordeaux, Fork and A10. In 2016, He moved to Lawrenceville, Georgia and began working at restaurants there, then eventually switched over to Private Chef work before starting A&H Provisions.
At A&H Provisions, we have the belief that making great food starts with a solid FOUNDATION. Our spices provide that foundation for ultimate FLAVOR, which will give you the greatest tasting FOOD for you and your family.