Cassia Bark

Cassia Bark is native to China, also known as cassia bark, is a spice derived from the bark of the cassia tree (Cinnamomum cassia).

Cassia bark is in the form of pieces of brown, rough bark.

It should be noted that Cassia Bark is different from Ceylon cinnamon, which is derived from the bark of the true cinnamon tree (Cinnamomum verum). Although the two spices share similarities in taste, Cassia Bark tends to have a stronger, more pungent flavor than Ceylon cinnamon.

• Antioxidant effect: Cassia is rich in antioxidant compounds such as polyphenols. Antioxidants help protect cells against free radical damage, which is associated with various diseases.

• Anti-inflammatory effect: Certain compounds found in Cassia may have anti-inflammatory properties. This could be beneficial for reducing inflammation in the body and potentially alleviating symptoms related to inflammatory conditions.

• Antimicrobial Properties: Certain constituents of Cassia Bark have demonstrated antimicrobial effects, meaning they can help inhibit the growth of certain types of bacteria, fungi and yeast.

• Digestion and relief of gastrointestinal problems: Cassia Bark is sometimes used to relieve digestive problems such as bloating, flatulence and abdominal pain. (Note from Bubba: I've never seen "bubbles" but you never know...)

However, it is important to note that excessive use of Cassia can pose risks due to its coumarin content. Coumarin can be toxic in high doses. Therefore, it is recommended to use Cassia Bark in moderation, following the recommendations for use and avoiding excessive amounts. A portion of 20gr/60L minimum