Cinnamon Ground – Cassia Vera – 150g

$6.95

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175G

Product description

Cinnamon Ground is the ground powder form of the Cassia quills . It is a spice obtained from the inner bark of several tree species from the genus Cassia vera. Cinnamon is used in both sweet and savoury foods to impart a warm spice flavour. In the Middle East it is commonly paired with meats such as chicken and lamb. The term ‘cinnamon’ also refers to its mid-brown colour. The spice people carry pure cinnamon in varieties as ceylon cinnamon ground and cinnamon sticks, as well as cinnamon sugar

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Flavour Notes:

Cinnamon Ground is the ground powder form of the Cassia quills. It is a spice obtained from the inner bark of several tree species from the genus Cassia vera. It has a warm, mild and sweet flavour that’s similar to its relative Ceylon Cinnamon, though significantly stronger in flavour.

Culinary Notes:

Cassia, also referred to as ‘Chinese Cinnamon’ is used in both sweet and savoury foods to impart a warm spice flavour. In the Middle East, it is commonly paired with meats such as chicken and lamb. The term ‘cinnamon’ also refers to its mid-brown colour. One of our globe’s most versatile spices, Cassia Vera can be used to impart a warm, spicy flavour to soups, sauces, braises, teas or desserts.

Health Benefits:

Cinnamon has many nutritional benefits due to the essential oils contained in the bark of the tree it is obtained from. It contains calcium and manganese as well as antioxidants. It helps to lower blood sugar and cholesterol as well as maintain heart health.

Ingredients:

100% dried Ground Cinnamon

country of origin:

Grown in Indonesia, packed in Australia

other names or spelling:

Cinnamon, Baker’s Cinnamon, Bastard Cinnamon, Dutch Cinnamon, Cinnamomum burmanii, Canel, Canton Cassia, Cassia Bark, Chinese Cinnamon, Tramboon Cassia

How to use

  • Use a small quantity of ground cinnamon when baking or cooking
  • Use it in pastries, fruit dessert, cakes, cookies, puddings and biscuits
  • Use it in curries, spice rubs, and shakes
  • Add to your coffee or tea to get a spiced, warm flavour
  • Sprinkle on oat or muesli and porridge
  • Add to stewed fruits
  • Use in savoury curries, stews and sauces
  • Add at the beginning of a dish to impart a sweet, spicy flavour, or as a finishing sprinkle on top after blooming in a warm pan until fragrant

The Spice People FAQs

Yes, Ground Cassia Vera Cinnamon can be substituted for other types of cinnamon in most recipes. However, it’s essential to note that cassia cinnamon has a stronger flavour and may be slightly more bitter than Ceylon cinnamon.

Ground Cassia Vera Cinnamon should be stored in an airtight container in a cool, dry place, away from moisture, heat, and sunlight. Proper storage will help maintain its flavour and aroma for an extended period.

The amount of Ground Cassia Vera Cinnamon used in a recipe will vary depending on personal taste preferences and the specific dish being prepared. As a general guideline, start with a small amount and adjust to taste. Keep in mind that cassia cinnamon has a stronger flavour, so you may need less compared to Ceylon cinnamon.

The Spice People FAQs

Simple or smoke paprika along with cayenne pepper is the best alternative. Paprika tastes similar to Kashmiri Chilli, while cayenne paper adds to its spice.

Dried Kashmiri chilli is more flavorful than hot, ranging from 1,000-2,000 Scoville Heat Units. It’s mildly hot but not too spicy.

These spices are different. Paprika is the sweet cousin of Kashmiri chilli specific to western cuisine. Kashmiri chilli popular in Indian cuisine and is hotter than paprika.

Place the Kashmiri chilli under the sun for two days. When the chillies turn crispy, grind them in a food mill. Cool down the powder and store it in an airtight jar.

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Country Flavours

This subtle and artful balance provides the perfect flavour foundation for creating the best Malaysian food with the addition of salty hits from dried anchovies and shrimp, up to ten different soy sauces ranging from salty to sweet, puckering sourness from tamarind pulp, and sweetness from palm sugar and coconut milk. Cook your own authentic Malaysian Cuisine with our Malaysian spices online and explore our catalogue of beautiful recipes you can make with this spice blend.

History & influences

Arab traders brought spices from the Middle East, European and British travellers introduced produce like peanuts, pineapple, avocado, tomato, squash and pumpkin. During their time on the Malay Peninsula, the Chinese developed a distinctive cuisine known as ‘Nonya’, resulting from blending Chinese recipes and wok cooking techniques with spices and ingredients used by the local Malay community. The dishes are tangy, aromatic, spicy and herbaceous, and the signature dish is none other than Malaysia’s famous spiced noodle soup – Laksa.

What is Malaysian cuisine

As important as the rendang recipe itself is to Malaysian cuisine, what to serve with beef rendang is arguably just as imperative. Whether making the traditional beef version or a slightly lighter chicken, vegetable or fish, the rich flavour and intense texture of a rendang requires a perfect balance of freshness and tang when it comes to entrees and sides. Salads like Fresh Cucumber & Peanut and Sweet and Sour Cucumber & Pineapple Achar provide the perfect disruption to the bold, rich spices of the rendang and soothe and cool the palette alongside fluffy steamed rice and flaky golden roti bread. Entrees served at meal times in Malaysia often feature Nasi Lemak – their national dish, or Malaysian Chicken Satay to whet the appetite ready for the main event. Traditionally, the best Malaysian food is finished with an after-meal drink of Kopi Tarek ‘sweet coffee’ or The Tarik ‘sweet tea’. These are combined with condensed milk and water, and the coffee or tea drinks are ‘pulled’ by pouring vigorously between jugs to create a frothy consistency. To read more about the flavours of Malaysia and the traditional accompaniments to an authentic Malaysian Rendang, Click Here to check out our blog post.

Spiceology

Malaysia is also known for its growing and production of spices, namely cinnamon, cardamom, star anise and cloves. These spices are known as ‘rempah empat beradik’, meaning the four siblings as they are found throughout most Malay dishes. These are sold separately or as a handy blend often under names like ‘seafood curry spices’ or ‘meat curry spices’. Paired with other aromatics like kaffir lime, galangal and lemongrass (locally grown and imported) these four spices produce the complex and fragrant base flavour and aroma famous for Malaysian cooking.  As diverse as the people themselves, every aspect of Malaysian cuisine is a combination of sweet, sour, rich and spicy, combined in a way, unlike any other country’s cuisine.