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Cinnamon & Cassia (Ground)

 Cinnamon comes from the bark of the cinnamon tree. It is often confused with cassia, and in India the terms, and indeed the ingredients, are often used interchangeably. Cinnamon and cassia are quite similar, and are both available in whole form as cinnamon quills and cassia bark from Healthy Supplies.
  • True Cinnamon is the bark of the cinnamon tree, and usually grown in Sri Lanka(Ceylon). It is well-suited to desserts and cakes, and can also be used in curries.
  • Cassia is also known as "Chinese Cinnamon". It usually has a stronger flavour than True Cinnamon and is best suited for curries.

Ground cinnamon is used for a number of purposes, in both sweet and savoury dishes. In sweet food, it is used in lots of cakes and biscuits, as well as in apple-based desserts. In savoury dishes, ground cinnamon is part of many curry powders and spice mixes, including garam masala and chinese five spice; however, in many masalas and five-spice mixes, cassia is used instead of cinnamon. In such contexts, cinnamon and cassia both taste very similar anyway.

 
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Organic Ceylon Cinnamon Powder 100g (Sussex Wholefoods)
Organic Ceylon Cinnamon Powder 100g (Sussex Wholefoods)
£2.99  
Organically grown cinnamomium verum from Sri Lanka (Ceylon).
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Organic Ceylon Cinnamon Powder 250g (Sussex Wholefoods)
Organic Ceylon Cinnamon Powder 250g (Sussex Wholefoods)
£5.95  
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True Cinnamon Powder 250g (Sussex Wholefoods)
True Cinnamon Powder 250g (Sussex Wholefoods)
£3.95  
 
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True Cinnamon Powder 500g (Sussex Wholefoods)
True Cinnamon Powder 500g (Sussex Wholefoods)
£6.49  
buy 3 or more for £6.17 each
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Cinnamon Powder 50g (Hampshire Foods)
Cinnamon Powder 50g (Hampshire Foods)
£2.10  
A General-Purpose Cassia for curries and desserts
Chinese cinnamon (cassia), with a sweeter taste than standard cassia. A good general-purpose cassia.
 

See Also

 
Cinnamon and Cassia
Cinnamon and Cassia
Our full cinnamon range - including the true cinnamon sticks (or quills), as well as cassia bark.
 

More about cinnamon

Cinnamon is a native plant of Sri Lanka, but is now cultivated in many warm countries. There are several species of cinnamon, though they all have the same recognisable flavour. This flavour is due to the complex mix of essential oils in the plant. These essential oils are often extracted and used as essence of cinnamon, which is taken for its medicinal properties. The chief component of this oil is known as cinnemaldehyde, and has powerful antimicrobial properties.

As well as being a spice, cinnamon is highly valued for its nutritional qualities. Its regular use is believed to be good for the digestion, circulation and immune system, and the phenols contained within cinnamon have antioxidant properties. Cinnamon and cassia have been the subject of research regarding blood sugar control, and as such have become popular additions to many supplements.

 

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