Cinnamon & Cassia
What we commonly know in the U.S. as “cinnamon” is actually Cassia (cinnamomum aromaticum). It is a relative of true cinnamon, but not the real thing. The rest of the world uses true cinnamon (cinnamomum verum), in their cooking or baking, yet here we use something completely different.
As background, I first found out how much difference there was between these two spices when I lived in Guatemala. The cinnamon there tasted very different from what I knew growing up in Ohio; making things like an apple pie or apple crisp just tasted different. They were very good, but didn’t taste like what had known. I chalked it up to differences in quality of product, or maybe my baking skill was inadequate. Any typical Guatemalan foods I ate or made with cinnamon tasted just fine of course, with nothing to compare.
|Cassia at left and Cinnamon at right|
It wasn’t until much later, when once again living in the U.S., I tried making a Guatemalan dish, Platanos en Mole (Plantains in Mole Sauce), using the cassia available. The dish just tasted wrong. I couldn’t understand it. I had made this dish many times in Guatemala. I had a lot more cooking and baking skill by this time. What was wrong? I started checking into spices in general, with an eye to those things I knew were different, and discovered that we in the U.S. are being marketed a completely different product.
Cassia cinnamon is a very good spice. I do not for a second propose we do away with it! What would our apple pies taste like without it? It is a wonderful spice, worthy of the space in our cupboards. However, I propose that true cinnamon have an equal place.
Cinnamon of either kind is the bark of the tree. The bark is peeled off and dried, curling into what are known as “quills” or ground into powder. This is where the similarity ends. Cassia quills are very thick curls, strong and sometimes hard to break. It has a strong taste, warmer and more potent. There is some very good quality cassia to be found these days, such as “Korintje AA”. A lovely spice to perk up anything commonly made with “cinnamon” here in the US.
For my cooking classes I take both types of cinnamon: a high quality cassia quill and ground Korintje AA cassia, alongside true cinnamon quills and ground cinnamon. True cinnamon quills are curled and layered together in a tight roll, and are very thin and easily crushed. The flavor is more delicate, with an evanescent citrusy or lemony quality. I set the quills side by side and demonstrate the differences, first breaking a cassia quill, with the ensuing loud “snap” when it breaks. Then I show the cinnamon quill, layered together, and how very easily it breaks and crumbles. With the ground version of each side by side, I ask the class members to smell the two; first the cassia that is the most familiar, and then the cinnamon. The startled reactions when they realize exactly how big a difference exists between these two spices, is quite rewarding. True cinnamon is found in most any Mexican grocery section these days. Good quality spice shops carry excellent quality cinnamon and also excellent quality cassia. If you want to make any ethnic food from anywhere else in the world, or just become familiar with a new flavor – go for true cinnamon. It’s worth the effort.
My passion is teaching people how to create a harmony of flavors with their cooking, and passing along my love and joy of food, both simple or exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, trying new things weekly. I would love to hear from you, to help me continue my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me also at A Harmony of Flavors on Facebook, and Pinterest and sign up for my Newsletter.