Cassia cinnamon smells more intense, especially sweeter than Ceylon cinnamon. With its fine pungency and very distinct cinnamon aroma, it goes well with both desserts and savoury dishes.
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- Order number: 11381040
- Open text field 1: Cassia cinnamon, cassia cinnamon, Chinese cinnamon, ground cinnamon, cinamon
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also: cassia cinnamon, cassia cinnamon, Chinese cinnamon
Cinnamon has been known for thousands of years. The aromatic spice is the bark of the cinnamon plant. In its whole form, cassia cinnamon is unsuitable for cooking, as its aroma only develops through fine grinding. At most, whole cassia can be used if it is boiled for a very long time.
In Europe, cinnamon is mainly used for desserts. Its distinctive, sweet aroma lends a characteristic flavour to rice pudding, baked apples, compotes and various pastries. Only in Southeastern Europe is cinnamon traditionally used (albeit in small quantities) to flavour minced meat.
In India, the Arab world and especially in China, cinnamon is naturally used in the preparation of savoury dishes. In Chinese stews, for example, it is used generously in combination with soy sauce and star anise. Indian curries, pilafs and garam masalas also often feature cinnamon as a seasoning ingredient. Characteristic of oriental cuisine is the often sweet taste of savoury dishes. In addition to various dried fruits (figs, apricots, sultanas) and spices (cardamom, cloves), cinnamon is also responsible for the sweet character of the dishes. It flavours tajines, stews, couscous and other dishes based on meat or vegetables. That is why it is also found in numerous traditional spice mixtures.
Cassia cinnamon contains significantly more coumarin than Ceylon cinnamon, which is why its flavour is more pronounced. In case of frequent and generous use and known coumarin intolerance, it is recommended to use Ceylon cinnamon.
Use cassia cinnamon sticks in quantity according to taste. The sticks can be added at the beginning or end of the preparation. Because of the very distinct aroma, use cinnamon sparingly so as not to drown out the flavour of other ingredients.
Because of the high coumarin content, cassia cinnamon should not be eaten too constantly or in large quantities.
Cinnamon stars, lamb tagine, mishmisheya, bifteki, baked apple, rice pudding, master sauce, kibba, falafel, cinnamon tea.
Distinct, sweet cinnamon aroma; spicy.
Fennel, ginger, cardamom, coriander, nutmeg, clove, star anise, Szechuan pepper