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.
This aromatic bark is a more pungent and less delicate flavor which is thicker than cinnamon bark. This can also be used as an aromatic essential oil. After washing cassia it is cut into smaller sticks with the length of 30 to 45 cm and width of 2 to 3cm.
ADDITIONAL INFO
| Recommended Application | It can be used before cooking and can be helpful in maintaining its flavor and aroma and can also be used to top a hot drink such as hot chocolate, mocha and latte |
| Taste & Aroma | Sweet piquancy taste and natural fragrance |
| Product style | Ground |
| Cuisine | South America, West Indies and Europe |
| Handling & storage | Stored in an airtight container in a cool, dark place |
| Shelf life | 4 years |
| Country of origin | China |
Cinnamon cassia stick | Daalacheenee kaisiya stik | दालचीनी कैसिया स्टिक | കറുവപ്പട്ട കാസിയ സ്റ്റിക്ക് | இலவங்கப்பட்டை காசியா குச்சி
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Cinnamon is actually the bark of the tree Cinnamomum verum
Bay Leaf, an aromatic leaf, commonly used in cooking for added aromas. It can be used as a whole leaf or ground.
Cassia is a spice obtained from the bark of the Cinnamomum cassia tree, cleaned and rolled to nice roll sticks
Rekha KRISHNAN (verified owner) –
Excellent. Thank you