Barks Spices

TOP 10 BARKS SPICES

These are extracted from dried inner bark of cinnamon and Cassia tree.  Enhance stews and curries. Add warm, sweet, and pungent flavors to both sweet (baking, desserts) and Savory dishes (curries, stews, meat rubs). 

1.      Ceylon Cinnamon (Cinnamomum verum) – Known as “True cinnamon”. It is native to Sri Lanka. Experience: adds a delicate, sweet, and warm flavor

2.     Cassia Bark/Cinnamon (Cinnamomum cassia) – Often called chines Chinese cinnamon, it is the most common cinnamon in the USA. Experience: features a stronger, more pungent, and fiery flavor than Ceylon

3.      Indonesian Cinnamon (Cinnamomum Burmannii) – Also known as Korintje cinnamon, it has a high oil content. Experience: offers a lingering bitterness and strong cinnamon flavor.

4.     Saigon Cinnamon (Cinnamomum loureirol) – Vietnamese Cinamon, known for its high volatile oil content. Experience: very intense, spicy, and sweet flavor.

5.      Indian Cassia (Cinnamomum Tamala) – A thicker coarser bark often used in Indian cooking as a substitute for the true cinnamon. Experience: provides a pungent, cinnamon-lie flavor.

6.     Sassafras Bark Experience – Derived from the root bark of the sassafras tree historically used in for its distinctive root beer-like flavor, though its use is now limited.

7.       Quinine/Cinchona Bark – Known primarily for its medicinal use against malaria, it is also used in small amounts to flavor tonic water. Experience: provides a bitter element.

8.      Birch Bark Experience – used in some culinary applications, particularly in teas and foraging for its wintergreen-like flavor

9.     Clove Bark/Stem Experience – While cloves are flower buds, the twigs and barks of the tree are sometimes used for a similar, though less intense pungent aroma.

10. Yellow Birch Stem – Similar to birch, Experience: adds a sweet, minty scent and flavor infusions and broths