Cooking with Cassia: Recipes and Flavor PairingsCassia — often confused with true cinnamon — is a robust, warm, and slightly spicy bark spice widely used across Asian, Middle Eastern, and Western kitchens. Its stronger, more astringent profile and higher coumarin content make it distinct from Ceylon (true) cinnamon. In cooking, cassia brings depth to savory braises, bold sweetness to desserts, and an aromatic backbone to beverages and spice blends. This article covers cassia’s culinary characteristics, how to use it, safety considerations, flavor pairings, and a collection of tested recipes.
What is cassia?
Cassia refers to several related species in the Cinnamomum genus (commonly Cinnamomum cassia or C. aromaticum) used for their aromatic bark. Compared with Ceylon cinnamon (Cinnamomum verum), cassia typically:
- Is darker, thicker, and harder as quills.
- Has a bolder, spicier, more astringent flavor.
- Contains higher coumarin, which can be a concern in large, regular amounts.
Use cassia where you want a pronounced, warming cinnamon character that can hold up to long cooking times and strong flavors.
Forms of cassia and how to use them
- Cassia sticks (quills): Best for long infusions in liquids — stews, braises, poaching liquids, mulled wine, or slow-cooked sauces. Remove before serving.
- Ground cassia: Convenient for baking, spice rubs, and doughs. Use slightly less than ground Ceylon cinnamon if substituting for a milder flavor.
- Cassia chips/bark pieces: Useful in stocks and steeped applications where slow release is needed.
- Essential oil/extracts: Very concentrated — use sparingly and follow food-grade guidelines.
Cooking tip: Because cassia’s flavor is stronger, start with about ¾ of the cinnamon called for in recipes that specify Ceylon cinnamon, then adjust to taste.
Safety note
Cassia contains higher coumarin levels than Ceylon cinnamon. Small amounts used in occasional cooking are generally safe for most people, but avoid very large daily intakes, particularly for children, pregnant people, or those with liver conditions. If you use cinnamon frequently every day, consider rotating with Ceylon to minimize coumarin exposure.
Flavor pairings
Cassia pairs well with both sweet and savory ingredients. Key complementary flavors:
- Fruits: apples, pears, oranges, persimmons, quince
- Nuts & seeds: almonds, walnuts, pistachios
- Dairy: cream, yogurt, milk, mascarpone
- Sweeteners & syrups: honey, molasses, maple syrup
- Savory proteins: lamb, beef, pork, duck
- Vegetables: sweet potato, carrot, pumpkin, eggplant
- Aromatics & spices: star anise, cardamom, cloves, ginger, black pepper
- Herbs: bay leaf, thyme, cilantro (in some Middle Eastern applications)
Use cassia to add warmth in baked goods, caramelization in roasted vegetables, and aromatic depth to braised meats.
Techniques for extracting cassia’s best flavor
- Toast whole sticks briefly in a dry pan (20–40 seconds) to release oils; then grind or steep.
- Break quills before infusing to increase surface area and faster flavor release.
- Simmer gently rather than boiling vigorously to avoid bitterness.
- Pair with acidic ingredients (citrus, vinegar) to brighten cassia’s depth.
- For baked goods, rub ground cassia with sugar to distribute evenly in doughs and batters.
Recipes
Each recipe below highlights cassia’s strengths in different culinary contexts.
1) Mulled Pear Cider (serves 6)
Ingredients:
- 2 L (8 cups) apple or pear cider
- 2 whole cassia sticks
- 4 whole cloves
- 3 star anise
- 1 orange, thinly sliced
- 2 tbsp honey or maple syrup (adjust to taste)
- Optional: ½ cup pear slices for garnish
Method:
- Combine cider, cassia sticks, cloves, star anise, and orange in a large pot.
- Warm over medium heat until just below simmer. Reduce heat and gently simmer 10–15 minutes.
- Stir in honey. Strain and serve warm with pear slices. Remove cassia sticks before serving.
2) Braised Lamb Shanks with Cassia and Orange (serves 4)
Ingredients:
- 4 lamb shanks
- Salt and pepper
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 garlic cloves, smashed
- 2 carrots, chopped
- 2 cassia sticks
- 1 cup dry red wine
- 2 cups beef or lamb stock
- Zest and juice of 1 orange
- 1 tbsp tomato paste
- 2 bay leaves
- Fresh cilantro or parsley for garnish
Method:
- Season lamb with salt and pepper. Brown in oil over medium-high heat; set aside.
- Sauté onion, garlic, carrots until softened. Add cassia sticks and tomato paste; cook 1–2 minutes.
- Deglaze with wine; reduce by half. Add stock, orange zest and juice, bay leaves, and lamb shanks.
- Cover and braise at 160°C (325°F) in oven or simmer on stove for 2–3 hours until tender.
- Remove cassia and bay leaves. Spoon sauce over shanks and garnish.
3) Cassia Cardamom Rice Pudding (Kheer-style) (serves 6)
Ingredients:
- 1 cup basmati rice, rinsed
- 4 cups whole milk
- ¾ cup sugar (adjust)
- 2 cassia sticks
- 4 green cardamom pods, lightly crushed
- ¼ cup blanched almonds, sliced
- ¼ tsp ground nutmeg (optional)
- Saffron strands (optional), soaked in 1 tbsp warm milk
Method:
- Combine rice, milk, cassia sticks, and cardamom in a heavy pot. Bring to a gentle simmer.
- Cook on low, stirring occasionally, until rice is soft and pudding thickens (30–40 minutes).
- Stir in sugar, almonds, saffron milk, and nutmeg. Remove cassia sticks and cardamom shells before serving chilled or warm.
4) Spiced Roasted Carrots with Cassia Glaze (serves 4)
Ingredients:
- 1 kg carrots, peeled and halved lengthwise
- 2 tbsp olive oil
- Salt and pepper
- 2 tbsp maple syrup
- 1 cassia stick, broken into pieces
- 1 tbsp apple cider vinegar
- 1 tbsp butter
- Chopped parsley and toasted walnuts for garnish
Method:
- Toss carrots with oil, salt, and pepper. Roast at 200°C (400°F) for 20–25 minutes until tender.
- Meanwhile, warm maple syrup with cassia pieces and vinegar; simmer 5 minutes. Remove cassia.
- Toss roasted carrots with butter and the syrup glaze. Garnish with parsley and walnuts.
5) Cassia-Spiced Chocolate Bark (makes ~12 servings)
Ingredients:
- 300 g dark chocolate (60–70% cacao), chopped
- 1 cassia stick, finely ground (or ½ tsp ground cassia)
- ¼ cup toasted pistachios, chopped
- Zest of 1 orange
- Sea salt flakes
Method:
- Melt chocolate gently over a double boiler. Stir in ground cassia and orange zest.
- Pour onto parchment-lined tray and spread to 3–4 mm thickness. Sprinkle pistachios and sea salt.
- Chill until set, then break into pieces.
Pairing menu ideas
- Breakfast: Pear compote with cassia, yogurt, and toasted almonds.
- Weeknight dinner: Braised duck with cassia-orange sauce, roasted root vegetables.
- Dessert: Cassia-cardamom rice pudding topped with pistachios and rose petals.
- Cocktail: Cassia-infused simple syrup in an old-fashioned or mulled wine.
Storing and buying tips
- Buy whole cassia sticks for longest freshness; grind just before use.
- Store in an airtight container away from light and heat — whole sticks keep 2–3 years; ground loses potency faster (6–12 months).
- Look for smooth, compact quills with a strong aroma when purchasing.
Cassia’s bold warmth is versatile: it stands up to long cooking, complements rich meats and fruits, and adds aromatic depth to both everyday and celebratory dishes. Use it thoughtfully, and it becomes a defining note in savory and sweet recipes alike.
Leave a Reply