Healthy Food Database
Cassia (Dutch or Saigon cinnamon) is the dried bark of a tree in the laurel family, as is cinnamon. Cinnamon and cassia are closely related, but cassia is stronger and less delicate in flavour, with a hot edge. Cassia is mentioned in the bible and has been in use for centuries. Cassia was transported to Egypt and Israel and it was an important part of the mummification mixtures used for the pharaohs.
Category: Spice
In Season:
all year
To Buy:
Buy small packets of whole or ground bark from specialist spice stores or Indian grocery suppliers.
To Store:
Store in an airtight container in the pantry
Tips & Tricks:
Cassia is a cheaper, less refined version of cinnamon. It works well used to flavour mulled wine or stewed fruit in wine. While it has a more immediate fragrance than cinnamon, it can introduce an element of heat if too much is used. A good trick is to mix 50/50 with true cinnamon for use in cakes, desserts and biscuits.
Cooking Tips:
Add small pieces of the bark to Morroccan stews and other meat casseroles.
Nutrition per 1 Cup:
Amines:
No information available
Salicylates:
Extremely High
Benefits the Following Health Conditions:*
* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.
Disclaimer:
The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.
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