Cassia Bark, Whole
Whole Cassia Bark or ‘Chinese cinnamon’ has a slightly sweet flavour with pungent, tart notes. Cassia has a similar flavour profile to cinnamon, although it offers a more potent taste. Cassia bark is also thicker than cinnamon quills that can be ground into a fine powder. It is usually used whole in slow-cooked dishes where it can release its warm, sweet flavours.
Cassia bark is great used in pulse-based dishes like dals. Red meats such as lamb and beef also benefit from its bittersweet flavours. Try using cassia within stews and curries instead of cinnamon for a more potent taste.
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- Culinary Usage