Other Names: Chinese Cinnamon, Chinese Cassia, Guan Gui, Valse Kaneel, Casse, Canéfice, Cannelle de Chine, Chinesischer Zimt, Kassie, Rou Gui, Cannella della Cin, Canela de la China & Kassia.
Description: Cinnamomum aromaticum also known as Chinese cassia comes from an evergreen shrubby tree native to Southern Asia which grows to a height of 10-15 metres. The tree has greyish-red bark, and the leaves are pinnately compound resembling those of the laurel tree oval to oblong, dark green and glossy in colour and approximately 12-22cm in length. The flowers are comprised of panicles of 6-petaled white florets with yellow stamens.
Interesting Fact: Cassia is mentioned in the book ‘Pen Ts’ao Ching’ circa 2,700 B.C., then it was known as ‘Kwei’, today the Chinese call cassia ‘gui’ meaning ‘high rank’. The first authenticated record of the use of kwei as a medicine in China was found in the “Ch’u Ssu” or ‘Elegies of Ch’u’ which was written in the 4th century B.C. Cassia is also mentioned in the Ebers Papyrus, a remarkable medical document dated to circa 1,550 B.C.
Ingredients: Crushed pieces of Cinnamommum aromaticum bark.
Allergy Advice: Cassia contains a naturally occurring source of salicylates and is best avoided by people eating a salicylate free diet.
Cassia can be added to both sweet and savoury dishes, sprinkle into bread, biscuit, cake and muffin recipes, it can be added to curry powder blends, stirred in to soups, stews and tagines., it works well with chicken, lamb and beef. Add to crumble toppings and the fillings of apple and pumpkin pies, sprinkle onto porridge, muesli, pancakes for a sweet spicy flavour. You can also blend it into butter and make spicy cinnamon toast, try the butter on toasted teacakes and crumpets too! The spice can also be added to scented sachets and pot pourri mixes and used as flavouring for mulled wine and cider.
Shelf life of two years provided that goods are stored in an airtight container in ambient conditions
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