Cinnamon Bark (Cassia)

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Description

Product Detail
Finest quality Cinnamon Bark.

Description
Cassia is the most commonly available type of Cinnamon. Most commercial ground Cinnamon is actually Cassia or a combination of Cinnamon and Cassia. This practice is permitted with no restriction by most countries. Except for the Medical Uses the information below refers to both Cinnamon and Cassia. The choice between cassia or Cinnamon depends on intended use and taste preference of the individual. Cassia Cinnamon is more popular in the United States where its flavor is associated with hot spicy Cinnamon candy while Ceylon Cinnamon gains popularity in Latin American countries where it is a key ingredient in Mexican style hot-chocolates. Cassia is also an ingredient in Chinese five-spice.

Native to Burma Cassia is botanically-known as Cinnamomum Aromaticum or Cinnamomum Cassia. It is a member of the same family as true Cinnamon but it has a stronger flavor thus requiring less in volume in recipes. Cassia is usually a better choice for savory dishes rather than for sweets.

Cinnamon has been known from remote antiquity; the first mention of a particular spice in the Old Testament is of Cinnamon where Moses is commanded to use both sweet Cinnamon and Cassia in the holy anointing oil; in Proverbs where the lover’s bed is perfumed with Myrrh Aloe and Cinnamon; and in Song of Solomon a song describing the beauty of his beloved Cinnamon scents her garments like the smell of Lebanon.

Culinary Use:
Dried Cassia buds resembling cloves are used in the East for pickles curries candies and spicy meat dishes. Tiny yellow Cassia flowers have a mild Cinnamon flavor and are sold preserved in a sweetened brine and used to perfume sweets fruits teas and wines. Cassia leaves may also be used as a flavoring in the same manner as bay leaves.

Cassia is widely used as a spice. It is principally employed in cookery as a condiment and flavoring material. True Cinnamon rather than Cassia is more suitable for use in sweet dishes.It is used in the preparation of chocolate especially in Mexico which is the main importer of true Cinnamon. It is also used in the preparation of some kinds of desserts such as apple pie donuts and Cinnamon buns as well as spicy candies tea hot cocoa and liqueurs.

In the Middle East Cinnamon is often used in savory dishes of chicken and lamb. In the United States Cinnamon and sugar are often used to flavor cereals bread-based dishes and fruits especially apples; a Cinnamon-sugar mixture is even sold separately for such purposes. Cinnamon can also be used in pickling. Cinnamon powder has long been an important spice in Persian cuisine used in a variety of thick soups drinks and sweets. It is often mixed with rosewater or other spices to make a Cinnamon-based curry powder for stews or just sprinkled on sweet treats.

Medicinal Use: (Cassia)
Cassia is used in traditional Chinese medicine where it is considered one of the 50 fundamental herbs.

The Cassia pulp is a popular laxative and is used in the treatment of constipation. It can be safely taken even by children and expectant mothers. The pulp of Cassia is a mild pleasant and safe purgative. Approximately four grams of the pulp is taken with an equal quantity of sugar or tamarind.

The root of the Cassia tree is a tonic and useful in reducing fever. An alcoholic extract of the root bark is used for black water fever. The root of Cassia is useful in common cold. In case of running nose smoke from the burning root can be inhaled. It encourages a copious nasal discharge and provides relief.

The leaves of the Cassia tree are helpful in relieving irritation of the skin and in alleviating swellings and pains. Their juice or paste serves as a useful dressing for ringworm and inflammation of the hands or feet caused by exposure to cold. They also relieve dropsically swellings due to excessive accumulation of fluid in the body tissue. Its leaves can be rubbed beneficially on affected parts for relief from rheumatism and facial paralysis.

Cassia also has a significant amount of the blood-thinning phytochemical coumarin which has led Germany to ban its importation.

Potential Health Benefits of Cassia and true Cinnamon vary. If buying for medical use please be sure you are buying the right product.
Cassia cinnamon is generally safe when used in amounts commonly found in foods and in medicinal doses.
Cassia has a significant amount of the blood-thinning phytochemical coumarin. In people who are sensitive coumarin might cause or worsen liver disease. Large amounts of cassia cinnamon should not be taken for a long period of time. People with liver disease should also avoid taking cassia cinnamon products. When applied to the skin cassia cinnamon can sometimes cause skin irritation and allergic skin reactions

sources
https://en.wikipedia.org/wiki/Cinnamon_bark
https://homecooking.about.com/od/cookingfaqs/f/faqcassia.htm
https://www.home-remedies-guide.com/herbs/Cassia.htm

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Dear Customers, Please be advised of our trading hours during Christmas 2018 and New Years 2019. * Last dispatch is Thursday 20th December 2018 (all orders received by 11am Thursday 2018 will be processed and shipped by close of business) any orders received after this date will NOT be processed until 2nd January 2019. * Closed Friday 21st December 2018 * Re-open Wednesday 2nd January 2019 :) Green Valley Spices would like to wish you a Very Merry Christmas and Happy New Year :) Dismiss