Cinnamomun cassia

Cassia is the dried bark of a tree from the laurel family and originates from Assam and southern Burma. It was recorded in the Chinese herbalist in 2700 BC, and today cassia is mostly imported from China and Vietnam.

The highest quality comes from northern Vietnam. Cassia and cinnamon are used interchangeably in many countries. In the U.S., cassia is sold as cinnamon or cassia cinnamon and is preferred over true cinnamon due to its more pronounced aroma and flavor.

TASTE

Cassia has a more intense aroma than cinnamon due to a higher concentration of essential oil. It is sweet with a distinct bitterness and a sharp edge.

Vietnamese cassia has the highest concentration of essential oil and the strongest flavor.

USED as dried bark and sticks (quills), ground bark, immature dried fruits called cassia buds, tejpat leaves.

BUYING AND STORING

Cassia is difficult to grind, so it's better to buy smaller quantities of ground cassia and cassia sticks. The sticks will retain their flavor for up to 2 years if stored in a sealed container.

Buy bark, buds, and leaves from specialized merchants and store them in well-sealed containers.

CULINARY USE

Cassia is a staple spice in China, where it is most commonly used whole to flavor braised dishes and sauces for meat and poultry. Ground cassia is an integral part of five-spice powder.

In India, it is found in curries and pilafs, and in Germany and Russia, it is often used to flavor chocolate.

For delicate desserts, use cinnamon instead of cassia, but it pairs well with apples, plums, dried dates, and raisins.

Cassia is used in spice blends for baking or sweet dishes. Its bitterness complements duck or pork, and it goes well with pumpkin and other winter squashes, sweet potatoes, lentils, and peas.

Cassia buds in Asia are used in sweet and sour pickles. They are excellent in fruit compotes.

Tejpat leaves are often called Indian bay leaves because both come from the laurel family and are used in long-cooked dishes, removed before serving. Tejpat leaves have a completely different aroma than bay leaves, and if you can't find tejpat leaves, cloves or a piece of cassia are much better substitutes than bay leaves. Leaves are used in large quantities in biryanis and kormas in northern India and in some garam masalas.

Indonesian or Korintian cassia, C. Burmannii, from Sumatra, is darker in color and pleasantly spicy, but lacks the depth of Vietnamese or Chinese cassia.

IMPORTANT FOR five spice.

GOOD WITH apples, plums, dried plums, legumes, meat and poultry, root vegetables.