Cassia

Cannelle de Chine

What it is

Most of what is sold as cinnamon in the world is actually cassia — thicker, harder, redder bark from a different tree, and much stronger. True Ceylon cinnamon is pale, brittle and layered like a cigar; cassia curls into a single thick scroll.

In the kitchen

It stands up to long braising where Ceylon cinnamon fades. Use it in savoury stews and Ceylon in delicate pastry.

Goes with

Star anise Clove Beef Orange Soy sauce Ginger White sugar Black pepper

Same species

Cassia buds Cinnamon

Also used with

Assam tea Erjingtiao chilli Duck tongue Roasted chicory root Rooibos Beef tendon

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