Cinnamon Bark, Cassia vera
Cassia vera contains a high proportion of essential oils and is visually characterized by a thick layer of bark.
- A whole Cassia vera cinnamon stick for long cooking times
- Strong and savoury with a high essential-oil content
- A classic for roast lamb, game ragout and tagines
- Ideal for mulled wine, punch and Persian rice
- Remove before serving
You will receive 44 enjoyment points
Inhalt: 60 grams
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Free shipping from 49 €
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Manufactured in Klingenberg am Main
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Free from additives
Cassia vera – the savoury cinnamon stick for braised dishes and hot drinks
Cassia vera (Cinnamomum cassia) is the baking cinnamon of classic German and Oriental cuisine – stronger, more savoury and less sweetish than Ceylon Kaneel, but with more aromatic depth and a higher content of essential oils. The whole cinnamon stick releases its scent slowly and evenly – ideal wherever long-cooked dishes need a stable, lasting cinnamon aroma.
How to use
The whole cinnamon stick is added during cooking and removed before serving. It is suitable for:
- Braised dishes – roast lamb, game ragout, braised veal
- Oriental cuisine – tagine, ras el hanout dishes, Persian rice
- Tomato sauces and curries – gives depth without dominating with sweetness
- Vegetable dishes – pumpkin soup, sweet-potato stew, braised beetroot
- Pulses – lentils, chickpeas, black beans
- Hot drinks – mulled wine, punch, chai, Oriental-style coffee
Recipe idea: Moroccan lamb tagine
Cut 800 g lamb shoulder into pieces, sear in olive oil. Add onions, garlic, 1 tsp cumin, 1 tsp coriander, ½ tsp turmeric and 1 stick of Cassia vera. Deglaze with stock, add 200 g chickpeas (pre-cooked) and 100 g dried apricots. Braise covered for 90 minutes at 160 °C. Remove the cinnamon stick before serving, garnish with fresh coriander and toasted flaked almonds.
