Also known as: Chinese cinnamon, Bastard cinnamon Often confused with: Ceylon cinnamon Place of Origin: Asia Description: Cassia cinnamon is made from the bark of trees in Asia from the Cinnamomum
aromaticum species. It is often confused with true cinnamon, or Ceylon
cinnamon, which is from India. Cassia is cheaper, thicker, stronger, and
more dense than Ceylon. Most cinnamon sold in the United states is not true
cinnamon, but actually Cassia.
They are both maroonish in color and have a very potent smell and taste. In
general, cinnamon is a very versatile spice used to flavor both savory and
sweet foods. Uses: Cinnamon bark is usually dried and rolled sticks and can be used still in
stick form, or ground into a powder and sprinkled onto food. It is commonly
mixed with sugar and sprinkled together onto breads, fruits, and cereals.
Cinnamon is also used as a deterant to keep ants away. |
