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Cassia

Cinnamomum cassia

*Chinese Cinnamon

Origin: Southern China

Flavour: Milder than cinnamon and sweeter.

Uses: Dessert, curry, tea, coffee, mulling spices.

Dishes: Truffles, coffee drinks, rice dishes, coconut chicken curry, korma, Pasanda (chicken or beef), apple recipes, biryani recipes.

Compliments: Nutmeg, ginger, allspice, chilies, anise, black pepper.

Substitute for Cassia: Cinnamon