Description
Cassia, also known as Chinese cinnamon, is a popular spice that is derived from the bark of trees belonging to the Cinnamomum cassia plant species. It is closely related to true cinnamon but has a slightly different flavor profile and appearance. The cassia spice is commonly used in cooking and baking, particularly in Asian, Middle Eastern, and North African cuisines. It has a warm, sweet, and aromatic taste that adds depth and complexity to various dishes. The aroma of cassia is reminiscent of traditional cinnamon but often exhibits stronger, more pungent notes. Cassia is typically sold in the form of dried, curled bark sticks or ground into a fine powder. The whole bark sticks can be added to simmering liquids, such as stews or broths, to infuse the dish with its distinct flavor. Ground cassia is often used in spice blends, desserts, baked goods, and even beverages like tea or mulled wine. A part from its culinary uses, cassia also holds significance in traditional medicine and is believed to have several health benefits. It is known to possess anti-inflammatory and antimicrobial properties and may help with digestion, blood sugar regulation, and circulation.
