Culinary Notes :
Cassia Sticks, also referred to as ‘Chinese Cinnamon’, is an aromatic bark similar to its close relative Cinnamon. The differences lie in the flavour and aroma of the spices with Cassia being the stronger of the two. Whilst being minor, to savvy cooks, the marginal differences can make all the difference in a dish.
- The sticks can be re used up to four times
- Use to prepare hot cocoa drinks
- Use in eggnog, fruit dessert and biryani
- Use pieces of cassia sticks to flavour desserts
- Use in curries with strong flavour
Cassia has may nutritional and health benefits due to the essential oils contained in its bark. It contains calcium and manganese as well as antioxidants. It helps to lower blood sugar and cholesterol and maintain heart health.
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Other names or spelling: Cassia Bark, Ceylon Cinnamon, Cinnamon Quills, Cinnamomum zeylanicum, Cinnamomum verum, Baker’s Cinnamon, Bastard Cinnamon, Dutch Cinnamon, Cinnamomum burmanii, Canel, Canton Cassia, Cassia Bark, Chinese Cinnamon, Tramboon Cassia, Cassia quills