Meghalaya's Cassia Cinnamon Powder
Meghalaya's Cassia Cinnamon Powder is made from Cassia cinnamon bark grown in the hills of Meghalaya. The bark is harvested, dried, and ground into a fine powder.
Cassia cinnamon typically has a darker reddish-brown colour and a stronger, more pungent aroma compared to other cinnamon varieties, with a slightly sharper edge to its flavour.
It's commonly used in cooking — spice blends, curries, baked goods, and beverages — and can be used anywhere a recipe calls for ground cinnamon.
Store in an airtight container away from moisture and direct sunlight to preserve its colour and aroma over time.
Meghalaya's Cassia Cinnamon Powder is made from Cassia cinnamon bark grown in the hills of Meghalaya. The bark is harvested, dried, and ground into a fine powder.
Cassia cinnamon typically has a darker reddish-brown colour and a stronger, more pungent aroma compared to other cinnamon varieties, with a slightly sharper edge to its flavour.
It's commonly used in cooking — spice blends, curries, baked goods, and beverages — and can be used anywhere a recipe calls for ground cinnamon.
Store in an airtight container away from moisture and direct sunlight to preserve its colour and aroma over time.
Meghalaya's Cassia Cinnamon Powder
Meghalaya's Cassia Cinnamon Powder is made from Cassia cinnamon bark grown in the hills of Meghalaya. The bark is harvested, dried, and ground into a fine powder.
Cassia cinnamon typically has a darker reddish-brown colour and a stronger, more pungent aroma compared to other cinnamon varieties, with a slightly sharper edge to its flavour.
It's commonly used in cooking — spice blends, curries, baked goods, and beverages — and can be used anywhere a recipe calls for ground cinnamon.
Store in an airtight container away from moisture and direct sunlight to preserve its colour and aroma over time.
Meghalaya's Cassia Cinnamon Powder is made from Cassia cinnamon bark grown in the hills of Meghalaya. The bark is harvested, dried, and ground into a fine powder.
Cassia cinnamon typically has a darker reddish-brown colour and a stronger, more pungent aroma compared to other cinnamon varieties, with a slightly sharper edge to its flavour.
It's commonly used in cooking — spice blends, curries, baked goods, and beverages — and can be used anywhere a recipe calls for ground cinnamon.
Store in an airtight container away from moisture and direct sunlight to preserve its colour and aroma over time.
