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Ingredients & Allergens
Product: Ground Cassia
Latin Name: Cinnamomum aromaticum
Plant Family: Lauraceae
Other Names: Chinese Cinnamon, Chinese Cassia, Guan Gui, Valse Kaneel, Casse, Canéfice, Cannelle de Chine, Chinesischer Zimt, Kassie, Rou Gui, Cannella della Cin, Canela de la China and Kassia.
Description: When ground, it can be hard to distinguish the difference between Cassia and Cinnamon, but the difference is in the colour and scent! Cassia is more reddish brown in colour and has a coarser texture, with a stronger, yet more bitter flavour. Now you know the difference, it’s time to get creative in the kitchen…
SUGGESTED USESprinkle our popular Ground Cassia into bread, biscuit, cake, and muffin recipes, or use to create your own curry powder blend at home. Stir into soups, stews and tagines, season chicken, lamb and beef or blend into butter and make spicy cinnamon toast. (Try spreading cassia butter onto teacakes and crumpets… YUM!) Try something new by adding cassia to scented sachets for a warming scent that’ll fill your home.
You should always read the label before consuming or using the product and never rely solely on the information presented here.