This room owes its name to the cinnamon-like ingredient from the 19th century beer recipe. 

The old oak beams and white walls dip this suite in a luxurious space of peace and quite.


The cassia is a three, that can reach a height of 7 to 10 meters. He is smaller than the cinnamon three, but has larger leaves. The thick bark is aromatic. In early summer the cassia blooms with small yellow flowers hanging down on long steal. Like cinnamon, cassia is obtained from the bark of the three. The bark is removed from the thrunks and branches, which is being dried.  The bark of cassia is coarser and thicker than that of cinnamon. The powder of the cassia is reddish brown, while the that of cinnamon is than.

Cinnamon and cassia have been known as spices. Since 1500 before Christ, Egyptians sent expeditions to Somalia to buy cinnamon and cassia. The ancient Romans bought these spices from the Arab traders, but the prices were high. Cinnamon, cassia, and also pepper became so important for European nations, that they decided to make expeditions to the east and west so they could obtain them cheaper. Compared to cinnamon the bark of cassia has a sharper and less fine fragrance. Like cinnamon, the plant contains oily substances, including cinnamaldehyde (cinnamon-aldehyde).

Cassia is used to add flavor to the food, in particular for liqueurs and chocolate. Although cinnamon and cassia are used interchangeable in many countries, cinnamon is mainly used for sweet dishes or dishes that need a subtle flavor. Cassia is primarily used in strong, spicy entrees such as curries, pilau and spicy meat dishes. In addition, cassia is often used in dishes with stewed fruits, especially those with apples. In its area of origin cassia is also used for medicinal purposes such as nausea and bloating.



This room is equipped with:

  • bath 
  • WC
  • flatscreen tv
  • wireless internet access

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