What better way to celebrate cinnamon than a sticky cinnamon bun? We oomph-ed it up with tok dhyarosh (roselle) syrup and coconut cream.
about the spice
Cassia cinnamon is different from true cinnamon. What we have here is a stronger flavoured spice that adds sweetness to savoury dishes and warm savoury notes in sweets. Cassia is processed from the inner bark of the tree which are pulled off into rolls during harvesting. An essential part of Chinese five spice and Indian garam masala, cassia cinnamon truly deserves a special place in your pantry.
flavour
warm, astringent
aroma
woody, sweet
appearance
Cassia cinnamon appears as robust grayish brown woody sticks and slightly harder to snap than true cinnamon. These are not as tightly coiled as true cinnamon.
storage
store them in air-tight, preferably, glass jars away from direct sunlight and moisture
what you can cook with it
Cinnamon goes well with both sweet and savoury dishes. Use it in your apple pies or game meat stews or in chocolate ganache and morning coffee.
botanical name
Cinnamonum cassia
origin
West Bengal
processing
inner bark harvested and dried naturally which curl up into shards
