Cassia is a spiGC, closely related to cinnamon, with which it is often con-fused. Cassia differs from cinnamon in that the flavour extends into the leaves of the plant, which does not occur in the true cinnamon. In India cassia leaves, which

look like bay leaves, are often used in curries. Cassia buds, which somewhat resemble cloves, are useful when a strong, instant flavour of cinnamon is required.

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