Cassia
is similar to, but hotter and sweeter than cinnamon. Also
known as saigon cinnamon, bakers cinnamon or rather unfortunately
as bastard cinnamon, cassia is often used in place of cinnamon,
particularly in America and there is often confusion about
the difference between the two. As a rule cassia lacks the
subtleties of good cinnamon but in baking especially the extra
sweetness and heat of cassia adds more than the equivalent
amount of cinnamon. Cassia bark is also widely used in alot
of savoury Chinese cooking and is an important part of five
spice powder.
uses:
Add cassia in place of cinnamon to cakes, biscuits or desserts.
Add pieces of the coarse-cut cassia bark to a braised pork
or duck dish with star anise and soy for a distinct Chinese
flavour.
|