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Milled and blended in Hong Kong.
Pure Raw Cassia Cinnamon, freshly collected each season from the heart of China. This is the spice most popularly used to make Cinnamon Powder. Ours is the pure whole version, so you can trust the high quality product. Usually these raw cassia cinnamon barks are processed by cutting, shaving off the skin, and slicing into neat sticks. In it's raw form, the flavours are much stronger, just less pretty. If you're using it to make powder, this is certainly the superior product. You can also use small pieces to flavour stocks, soups and curries. Freshly ground it can be used in all manner of desserts and breads too.
Cinnamon Cassia (Raw) Cooking Notes:
Flavour: Sweetness, Spice
Serving size: 0.5 grams (powdered) as dry spice or 5g (whole chunks) if used to flavour broths.
Usage: Powder and use to flavour baked desserts like cookies, cakes. Also works great in curries, pho, and other asian savoury dishes.
Directions for use: Chop into small chunks to use spice whole. If you need to grind, then use a Microplane or electric spice grinder.
Food pairings: Sauces, ice cream, cookies, chocolate, cakes, stir fries, soups, meat, vegetable dishes, bread
Cinnamon Cassia (Raw) Technical Notes:
Origin: The Pearl River, China
Quality: Grade A, Hand Selected
Appearance: Thick barks, approx 12-15cm, 10-15g each. Curving inwards, as characteristic of natural cassia.
Also known as: Canel, Chinese Cinnamon, canéfice, casse, Kaneel, Kassia, dal chini, dal cheeni, dhall cheene, nagkesar, tuj, lavanga pattai, दालचीनी, 桂皮, CINNEMON, CINNOMAN
Cassia barks are a variety of spice very similar to Cinnamon - packed within it is a much more delicate, sweet and spicy flavour. Cassia barks are indigenous to China, where they grow in hundreds of varieties. They can also be found in Java, Sumatra and as far away as Japan, or South America. Amongst these, the most flavourful and pleasant tasting is the variety growing in the Western Tributary of the Pearl River - which is more pungent and has a delicate piquancy to it. It can be distinguished with it's smoother shape and much softer brown shades than other types. Cassia has a rich history, in part due to often being mistaken for Cinnamon. Over 1000 species of Cassia have existed at some time, and while many exist for culinary uses, several are also renowned for uses in systems of traditional medicine. Cassia bark can contain up to 4% oils, which give them their delicate flavour. It is a light demanding tree, slightly shade tolerant when young, preferring cool and wet conditions when older.
Please note that our ingredients are 100% natural and processed using traditional methods. As a result there may be some visible imperfections. Our spices will have variations in size and colour due to factors such as the amount of sunlight they received when growing, or the amount of rainfall in a particular season. These differences in appearance are entirely normal, and are the result of not treating them with any chemicals, reducing unnecessary hand selection, and minimizing waste.