Large Savoury Sticks of Cassia Bark (or "Cinnamon Bark")

• Cassia bark is stronger in flavour than True Cinnamon. This cassia is also known as "Chinese Cinnamon".
• For use in curries and spicy dishes.
• Use broken into both Indian, Chinese & South East Asian cuisine.

Cassia bark is most suited to strong, spicy dishes. It is common in many curries and braised meat dishes, adding an interesting, bitter sweet flavour to the mixture of other spices and herbs.

Directions

Add 2 or 3 sticks to a pot of rice to for extra flavour. It works extremely well when combined with star anise, cloves, black cardamom and peppercorns.

For curries, add the bark sticks right at the start to give the flavours time to work their way into the dish. You can also grind the sticks up if you like, though it's not necessary.

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Ingredients:

Cinnamon bark (cassia, Cinnamomum aromaticum). For more information on our ingredients policy please see here