Cinnamon and cassia as spices have striking similarities in culinary usages and medicinal benefits, but what is pointed out in an article is their difference concerning aroma, pungency and taste. Primarily restricted to the Asian cuisines, the spices are now spreading to international cuisine due to its aroma as a spice and benefits on flu, indigestion and other bacterial infection.
As a seasoning, spice-blend or as a marinating ingredients cassia and cinnamon are reported to have sky-rocketed in their sales. While both cassia and cinnamon share the same functionalities the refined flavor and aroma of cinnamon should be protected in recipes and cassia’s bold and bitter flavor should be incorporated skillfully.
Stews, soups and sauces might definitely taste better with the bold pairing of cinnamon and cassia, but the ignorance of home cooks in recognizing the difference between cinnamon and cassia might interfere with the overall flavor of the curry or casserole.
