Cassia bark recipes
Cassia bark, also known as cinnamon bark or Chinese cinnamon, is an aromatic spice commonly used in East and South East Asian cuisine.
There are two varieties of cinnamon, cassia and zeylanicum (also known as Ceylon cinnamon or true cinnamon). Cassia bark is darker, thicker and coarser than true cinnamon with a more pungent flavour but a little less sweet in taste.
The main way to tell the difference between cassia bark and Ceylon cinnamon is how the bark is rolled. Cassia bark often resembles a scroll with two loops, whilst Ceylon cinnamon is rolled in one piece, like a quill.
Most ground cinnamon is derived from cassia bark.
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