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 an electric spice grinder or buy finely ground direct at Regency.

Food pairings: Sauces, ice cream, cookies, chocolate, cakes, stir fries, soups, meat, vegetable dishes, bread

Recipes: Homemade pickles, Vanilla Crème Brûlée, Doner Kebab

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

Industry knowledge: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.