The tropics of Indo-China are the source of the delicately flavoured bark of the cassia tree. Its light cinnamon flavour adds a warm hint of spice and a touch of sweetness to the botanical mix. It is reminiscent of cinnamon (to which it is related) but its overall effect is much mellower.

Cassia Bark is also used to flavour many types of food including an authentic Biryani in India. It is also known as Chinese cinnamon and is one of the oldest of all spices in the world. It was first recorded in China in 2500BC.

To bring this botanical to life Oskar Kinberg (Head Bartender) from London’s Cuckoo Club has created the Bombay Sapphire Cinnamon Swirl.

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