Cinnamon Bark, Cassia vera, ground

Cassia vera ground – a strong baking cinnamon with savoury depth

Ground Cassia vera is the classic baking cinnamon of German cuisine – and at the same time far more than that. With its high content of essential oils and its strong, warm-savoury profile, it is indispensable both in sweet and in savoury dishes. Compared to Ceylon Kaneel, Cassia vera brings more emphasis and warmth to a dish – exactly what gingerbread, red cabbage and Moroccan stews need.

How to use

Ground Cassia vera can be worked directly into doughs, mixtures and sauces. It suits:

• Baking – gingerbread, speculoos, cinnamon stars, apple cake, stollen
• Compote and desserts – apple, pear and plum compote, rice pudding, semolina pudding
• Savoury dishes – red cabbage (indispensable!), sauerbraten, game ragout
• Oriental cuisine – ras el hanout dishes, köfte, Moroccan tagines
• Pumpkin and sweet potato – roasted or puréed with cassia, ginger and nutmeg
• Hot drinks – cinnamon milk, chai, mulled wine

Recipe idea: classic cinnamon red cabbage

Finely shred 1 kg red cabbage. Sweat in a large pot with 2 tbsp goose fat. Add 2 apples (peeled, diced), 1 onion, 1 tsp ground Cassia vera, 4 cloves, 2 tbsp red-wine vinegar, 200 ml red wine and a little salt. Braise covered for 45–60 minutes over low heat. Season with cranberries or a dash of redcurrant jelly.