Bark as good as my bite

Often in my recipes I include cinnamon. I use the alternative which is known as cassia bark or chinese cinnamon for most of my cooking as it’s more robust in a sauce or when being boiled as part of a pilau. The usual amount is a 2inch piece of the bark. It is  cheaper, stronger tasting and less sweet than cinnamon – IMHO the latter is better suited to sweet dishes or for hot chocolate/mulled wine drinks.

There are some health concerns with cassia having large amounts of coumarin which can affect the coagulation of blood so if you are worried, use true cinnamon instead. For this reason, I only use Schwartz’ powdered cinnamon for my daughter’s food.

How to tell the difference: Cassia is bark like – dark, very thick and when in a tube, it is hollow


Cinnamon – a very pretty reddish brown. True cinnamon is shaped as quills and will cost a lot lot more than cassia.



4 thoughts on “Bark as good as my bite

  1. Do you mind if I quote a couple of your posts as long as I provide credit and sources back to your site? My blog site is in the very same niche as yours and my visitors would certainly benefit from a lot of the information you provide here. Please let me know if this okay with you. Thank you!

  2. What a very clever title to your blog. Very useful information I have always used cinnamon both powder and sticks, but I have never heard of cassia. Love the pictures here too


    • Thanks Susan. I must get a better camera and also remember to put my glasses on when taking photos as so many end up looking blurred!

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