Cinnamon Cassia Ground Light 75g

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Cinnamon Cassia is an integral part of Asian cuisine. In Vietnamese cuisine in particular, it is often used with many meat dishes.

In contrast to classic Ceylon cinnamon or Sri Lankan cinnamon, which is obtained from the bark of the Ceylon cinnamon tree, cassia cinnamon is obtained from the bark of the cassia cinnamon tree. Cassia cinnamon has a sharper taste than Ceylon cinnamon. The cassia cinnamon is an evergreen tree with a height of around 12 meters, the bark and leaves are very fragrant. Originally from China, it is now cultivated throughout South East Asia and India.

Or refine exotic Asian dishes with cassia cinnamon, such as Indian chicken biryani, Chinese pork belly, Vietnamese pho bo beef soup or rice noodles with duck.
Nowadays, classic European dishes are also refined with cassia cinnamon, such as Christmas apple and red cabbage or rice pudding. A pinch of cassia cinnamon is also suitable for morning muesli.
However, desserts with a pinch of cassia cinnamon are particularly popular, whether apple sauce, jams, pear Helene or puddings.
However, cassia cinnamon is indispensable in Christmas baked goods such as cookies, gingerbread, speculoos and spice cakes.

Our tip: Why not try a Chinese Xi'an burger? To do this, cook the pork for 2 hours over a low heat (must not boil) in a broth made from soy sauce, rice wine, sugar, cassia cinnamon, cardamom, ginger, chili and star anise until the meat is so tender that it almost falls apart. Pull into small pieces with forks, pack into a burger bun and garnish with spring onions.

Hand-filled in our elegant aroma bag with viewing window and practical clip closure.
Store in a cool, dark place away from light