Cassia Bark (Dalchini)
Similar to cinnamon but with a coarser, thicker bark. The taste is stronger than true cinnamon with a very subtle clove undernote. Used in pilau's, lamb and other meat dishes.
Also known as Bastard Cinnamon, this is similar to true cinnamon but has a more pungent, less delicate flavour and is a thicker coarser bark. Southern Europeans often prefer it to cinnamon and Cassia has long been used by the Chinese and is even mentioned in the Bible! Cassia prefers warm tropical conditions and is native to Burma. It is an ingredient in mixed spice, pickling spice and is particularly good with stewed fruit.
Culinary UsesWhere cinnamon and cassia are differentiated, cinnamon is used for sweet dishes, or ones requiring a subtle flavour, and cassia for strong, spicy, main dishes. In many countries the two spices are used interchangeably and in North America the more robust cassia is usually used, though generally sold as cinnamon. Cassia is often used in stewed fruits, especially apples and with mixed spices for pudding spice, pastry spice and mulling spices. In main dishes it is used in curries, pilaus and spicy meat dishes. The whole buds are also good for flavouring these dishes. Dried cassia leaves are the Indian herb tejpat, sometimes erroneously called ‘bay leaves’. Cassia is an ingredient in Chinese five-spice.
IngredientsCassia Bark.
Nutrition / Allergen InformationSuitable for vegetarians
Gluten Free
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