Cinnamon Cassia powder

What is Cinnamon Cassia?

Cinnamomum Cassia, better known as cinnamon cassia, is a spice that grows on the cinnamon tree, a tree that, as an adult, can reach 15m in height.

Cinnamon cassia is in fact the inner layer of the bark of the cinnamon tree which, as it dries, curls up on itself to give the cinnamon "sticks" as we know them.

The cassia cinnamon tree is part of the Lauraceae family. It is found in the wild forests of South Asia: Indonesia, India... With its evergreen foliage, it is recognizable by its typical and powerful bark smell

Harvesting Cassia cinnamon from Indonesia

To harvest cassia cinnamon, it is important to wait until the stems of the cinnamon tree are full of sap. This is why cinnamon is harvested in the spring, during the period of heavy rains.

The grower works the bark with a non-sharp blade. He makes circular movements on the trunk to detach the bark from the tree.

As it dries, the bark folds back on itself until it forms rolls. During this phase, the cinnamon develops its sweet aromas. To obtain powdered cinnamon, one must wait until the rolls are dry before grinding them.

David Vanille's choice:

I have chosen to offer powdered cinnamon for its simplicity of use in cooking and its strong aromas. Coming from the last harvests, it is of a rare quality.

The different varieties of Cinnamon

Cinnamon cassia comes from the cinnamon tree in China.

There are 3 other varieties of cinnamon, also from Asian countries:

• Vietnam: Loureiri cinnamon
• Sri Lanka: Ceylon cinnamon
• Malaysia: Padang cinnamon

Did you know that? Cinnamon cassia is the most cultivated variety. 90% of the world's cinnamon production is cinnamon cassia. 50% of this production comes from Indonesia.

Not to be confused with Ceylon cinnamon from China, cassia cinnamon is distinguished by:

• Its powerful taste
• Its thick and hard sticks (if you squeeze the Ceylon cinnamon sticks in your fingers, you will see that they are crumbly)
• Its dark color
• Its high coumarin content (this is one of the reasons why we advise not to exceed a daily consumption of 4 to 5 grams of cassia cinnamon per day)
• Its price, more affordable

The Origins of Cinnamomum Cassia from Indonesia

The origins of cinnamon cassia go back to antiquity. In China and various Asian countries, it has been cultivated since 2500 BC. Moreover, there are stories in which cinnamon holds an important place.

It is said that:

• In Egypt, it was used to embalm the dead.
• In Sri Lanka, it was a protected spice that could only be harvested by one caste, at the risk of being condemned to death: The Salagamas.
• In Rome, it was rare and highly prized. Nero used it in large quantities, hoping for forgiveness for the murder of Poppaea, his wife.
• In France, it was used in medieval cooking and especially in the recipe of the hypocras.

Did you know that? Cinnamon was imported from Asia to Europe in 1220.

Other uses of Cinnamon

Cinnamon is one of the oldest spices. It is used in cooking, but also in aromatherapy. It also has many therapeutic virtues to fight against :

• Fiber deficiencies
• Fatigue
• Overweight
• Digestion problems
• Blood circulation problems
• Nausea
• Diabetes
• Urinary tract infections

How to use cassia cinnamon powder in cooking?

With its unmistakable taste, cassia cinnamon is distinguished by its presentation: in bark sticks or in powder form. It is found in many sweet and savoury preparations. It is also very popular with lovers of "sweet and savoury" dishes.

In oriental cuisine, it is often found in Maghreb recipes such as tajines, Moroccan salads or cinnamon-flavoured tea. Cinnamon powder seduces for its ease of use and its fine texture. It brings an intense taste without creating matter

Our recipe ideas with cassia cinnamon powder

Would you like to discover the unique flavour of our cassia cinnamon powder in simple recipes? Here's a 3-course menu where fruits, vegetables and powdered cinnamon are in the spotlight.

The starter: Beet salad with cinnamon

This fresh beet-based recipe is perfect to accompany a barbecue or as a side dish for a variety of cold starters.cut your beets into quarters and cook until tender. Drain and place in a salad bowl. Add a dash of lemon, chives and sprinkle with powdered cinnamon. Serve chilled

The dish: Creamy squash soup with powdered cinnamon

Cooked with a little cinnamon, squashes develop their woody taste. Choose a squash with a butternut character. Cut it into pieces. Blanch an onion in a buttered casserole, add a little celery, then brown your squash. Add water up to the height of the vegetables. Once cooked, mix. Brown pine nuts in a frying pan. Serve your soup hot with a tablespoon of pine nuts. Sprinkle lightly with powdered cinnamon. Serve with a good farmhouse bread

The dessert: Apple Cinnamon Pie

This apple-based dessert owes its taste to the presence of cinnamon. Make a puff pastry or shortcrust pastry according to your taste. Peel and slice your apples to make a compote. Cook them in a little water, add sugar and let them stew. Add half a teaspoon of powdered cinnamon to your compote. Pre-bake your dough, then take it out of the oven. Spread a good layer of compote. Cut two apples into slices or small pieces. Cover the pie with it. Add a little more cinnamon and put in the oven. Gourmets will appreciate it even more when eaten warm with a scoop of vanilla ice cream.

How to store powdered cinnamon?

Cinnamon cassia powder can be stored in an airtight container. Place the jar away from light and in a cool, dry place. When stored in ideal conditions, ground cassia cinnamon retains its powerful aromas for several years.