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cinnamon bark

bark pieces, various sizes
5.0
Based on 2 reviews
large refill
3 oz
$3
PACKAGING GUIDE
VARIANTS
chips - cassia
2 3/4" quills - cassia
ground - cassia
bark pieces, various sizes
Cinnamon bark, harvested from the Cinnamomum loureiroi tree, is a type of spice that is characterized by its rough, thick appearance and strong, sweet, and warm aroma. Unlike cassia cinnamon, cinnamon bark has a more intense and slightly bitter taste profile with a woody flavor.

Cinnamon bark is usually used whole in cooking to infuse its flavor and aroma into dishes and is commonly used in traditional Southeast Asian cuisines in soups, stews, curries, marinades, and in some sweets like cakes and puddings. It is often added at the beginning of cooking to allow its flavor to permeate the dish.

In comparison, cassia cinnamon has a sweeter and milder taste, and is often used in baked goods and sweets in the West. However, both cinnamon bark and cassia cinnamon are highly valued for their unique flavor and aroma, and are often used in cooking to add depth and warmth to dishes.
QUICK INFO
cinnamon bark , bark pieces, various sizes
INGREDIENTS
Cinnamon bark
PLANT PART
outer bark
PROCESSING / FORM
bark pieces, various sizes
BOTANICAL NAME
Cinnamomum loureiroi
ORIGIN
Vietnam
BOTANICAL NAME
Cinnamomum loureiroi
CONFUSIONS

A collection of cassias
Broadly speaking there are two types of cinnamon that we use in America: Ceylon cinnamon and cassia cinnamon. The most common is cassia, which itself can be divided into three different kinds depending on origin: Korintje from Indonesia (Cinnamomum burmannii), Saigon from Vietnam (Cinnamomum loureiroi), and somewhat confusingly, cassia from China (Cinnamomum cassia). These three are largely similar enough in taste and aroma that they have been roughly grouped under the name cassia.

Also known as
It's worth noting, that matters are further confused as these three cassias might go by different common name monikers; Korintje can be called Indonesian cinnamon, Saigon can be called Vietnamese cinnamon or Vietnamese cassia; and cassia can be called Chinese cinnamon.

Cinnamon truths
The other main type of cinnamon is Cinnamomum verum called Ceylon cinnamon, true cinnamon, or sometimes Mexican cinnamon. It is what is primarily sold in Europe and in Mexico (as canela) for cinnamon. It is more a more subtle and will yield a different taste if substituted. It is more expensive than the cassia types and is marked for having a very low coumarin content.

 
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REVIEWS (2)
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