Product: Ground Cassia
Latin Name: Cinnamomum aromaticum
Plant Family: Lauraceae
Other Names: Chinese Cinnamon, Chinese Cassia, Guan Gui, Valse Kaneel, Casse, Canéfice, Cannelle de Chine, Chinesischer Zimt, Kassie, Rou Gui, Cannella della Cin, Canela de la China and Kassia.
Description: When ground, it can be hard to distinguish the difference between Cassia and Cinnamon, but the difference is in the colour and scent! Cassia is more reddish brown in colour and has a coarser texture, with a stronger, yet more bitter flavour. Now you know the difference, it’s time to get creative…
Cinnamon can be added to both sweet and savoury dishes, sprinkle into bread, biscuit, cake and muffin recipes, it can be added to curry powder blends, stirred in to soups, stews and tagines., it works well with chicken, lamb and beef. Add to crumble toppings and the fillings of apple and pumpkin pies, sprinkle onto porridge, muesli, pancakes for a sweet spicy flavour. You can also blend it into butter and make spicy cinnamon toast, try the butter on toasted teacakes and crumpets too!
The spice can also be added to scented sachets and pot pourri mixes and used as flavouring for mulled wine and cider.
You should always read the label before consuming or using the product and never rely solely on the information presented here.