Cinnamon Cassia ground

also: cassia cinnamon, cassia cinnamon, Chinese cinnamon

Description:
Cinnamon has been known for thousands of years. The aromatic spice is the bark of the cinnamon plant. In whole form, cassia cinnamon is unsuitable for cooking, as its aroma develops only through fine grinding. At most, whole cassia can be used when boiled for a very long time.

In Europe, cinnamon is mainly used for desserts. Its distinctive sweet aroma gives a characteristic flavor to rice pudding, baked apples, compotes and various pastries. Only in Southeastern Europe is cinnamon traditionally used (albeit in small quantities) to flavor ground meat.

In India, the Arab world and especially in China, cinnamon is naturally used in the preparation of savory dishes. In Chinese stews, for example, it is used liberally in combination with soy sauce and star anise. Indian curries, pilafs and garam masalas also frequently feature cinnamon as a seasoning ingredient. Characteristic of oriental cuisine is the often sweet taste of savory dishes. In addition to various dried fruits (figs, apricots, raisins) and spices (cardamom, cloves), cinnamon is also responsible for the sweet character of the dishes. It flavors tajines, stews, couscous and other dishes based on meat or vegetables. For this reason, it is also found in numerous traditional spice mixtures there.

Cassia cinnamon contains significantly more coumarin than Ceylon cinnamon, which is why its flavor is more pronounced. In case of frequent and generous use and known coumarin intolerance, it is recommended to use Ceylon cinnamon.

Usage:
Use cassia cinnamon in quantity according to taste. The powder can be added at the beginning or end of the preparation. Because of its very distinct flavor, use cinnamon sparingly so as not to drown out the flavor of other ingredients.

Because of the high coumarin content, cassia cinnamon should not be eaten too constantly or in large quantities.

Known dishes:
Cinnamon stars, lamb tagine, mishmisheya, bifteki, baked apple, rice pudding, master sauce, kibba, falafel, cinnamon tea.

Aroma/Taste:
Pronounced, sweet cinnamon aroma; spicy.

Harmonizes with:
Fennel, ginger, cardamom, coriander, nutmeg, clove, star anise, Szechuan pepper.

Origin:
Indonesia