Cinnamon Sticks: some common uses of cinnamon cassia in cooking:
Baked goods: Cinnamon cassia is frequently used in baking, particularly in sweet treats. It is a classic ingredient in cinnamon rolls, cookies, cakes, and pies, where it imparts its distinctive flavor and fragrance. It can be used as a whole bark or ground into a powder and added to the dough or sprinkled as a topping.
Hot beverages: Cinnamon cassia is commonly used to flavor hot beverages. It is often added to coffee, hot chocolate, chai tea, or spiced cider to enhance their taste and provide a comforting, aromatic element. Cinnamon cassia sticks can be steeped in hot liquid to infuse the drink with its flavor.
Curries and stews: Cinnamon cassia is a popular spice in savory dishes as well. It is frequently used in Indian and Middle Eastern cuisines to season curries, tagines, and stews. It adds a warm and slightly sweet note to these dishes, balancing out the flavors and contributing to their overall complexity.
Rice dishes and pilafs: Cinnamon cassia can be used to flavor rice dishes and pilafs. It can be added to the cooking water or incorporated into the spice blend used to season the rice. It pairs well with ingredients like raisins, almonds, or other aromatic spices, creating a fragrant and flavorful side dish.
Marinades and sauces: Cinnamon cassia can be included in marinades for meats or used in sauces and glazes. It can add a touch of warmth and depth to barbecue sauces, sweet and sour sauces, or even fruit-based glazes for roasted meats.
When using cinnamon cassia in cooking, you have the option of using the whole bark or ground cinnamon cassia powder. Ground cinnamon cassia is more convenient to use and disperses its flavor more evenly throughout the dish. However, if you prefer a milder and less intense cinnamon flavor, you can opt for whole cinnamon cassia sticks and remove them before serving.
It's important to note that cinnamon cassia is different from Ceylon cinnamon, also known as "true cinnamon," in terms of flavor profile and coumarin content. Ceylon cinnamon has a milder, sweeter taste and lower coumarin levels, making it a preferred choice for those who consume large quantities of cinnamon or have concerns about coumarin intake.
Approximately 80mm long.