Cassia is a spice that is mostly cultivated in China and Vietnam. Cassia is reddish-brown in color and forms a coarse powder when powdered. When compared to Cinnamon it has a stronger and bitter taste. It is more suited to savory dishes than cinnamon which is better for baked goods.
Cassia Rolls are obtained from the bark of the Cinnamomum cassia tree, cleaned and rolled to nice stick rolls. It is most commonly used for diabetes and in food it is used as a flavoring agent. It also contains chemicals that activate blood protein which helps in increasing blood sugar uptake and also helps to stop the growth of some types of solid tumor cells.
|Recommended Application||It is most commonly used to flavor the foods, beverages, savory, meat and curry dishes|
|Taste & Aroma||It has sweet and woody flavor and lush fragrance|
|Cuisine||Indian curries, Scandinavian pastries, Vietnamese Pho, Mexican chili spice mix, Moroccan tagine|
|Handling & storage||They should be kept in a dark and cool place away from sunlight and heat process|
|Shelf life||3 to 4 years|
|Country of origin||Southern China|
Cinnamon Cassia Rolls | Daalacheenee kaisiya rol |दालचीनी कैसिया रोल | കറുവപ്പട്ട കാസിയ റോളുകൾ | இலவங்கப்பட்டை காசியா உருளும்
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