Melia
Cassia Cinnamon Sticks
Unit price: 35.00 DH
Cassia cinnamon sticks are thick, firm pieces of dried cinnamon bark with a bold, warm and sweetly aromatic character that remains distinctive through slow cooking, while using the bark whole allows its flavour to infuse tagines, soups, rice dishes, fruit preparations and hot drinks gradually without dispersing ground spice through the recipe.
- Adding one or two sticks to Moroccan tfaya while onions cook slowly with raisins, ginger, black pepper, saffron and sugar or honey, then removing them before serving the sweet and savoury topping with couscous
- Simmering one stick in meat or chicken tagines with onions, ginger, saffron and fruit such as quince or apple, where it perfumes the sauce and complements both sweet and savoury ingredients
- Cooking a stick with harira, vermicelli soup or the seasoned meat served with couscous, allowing its warm aroma to develop during gentle simmering before it is removed
- Infusing tea, coffee, hot chocolate or warm milk with a stick, either by simmering it in the liquid or serving it as an aromatic stirrer
- Cooking apples, pears, quince or dried fruit with a stick, sugar or honey and citrus peel or orange blossom water for poached fruit, compotes, syrups and dessert toppings
Add one whole stick at the beginning of a family-size tagine, soup or saucepan of hot drink and let it simmer gently with the liquid, use two sticks for a larger preparation such as tfaya when a fuller infusion is wanted, then remove the bark before serving.
Whole cassia cinnamon delivers concentrated flavour that develops gradually during cooking, so a single stick can season both sweet and savoury preparations and be removed cleanly before serving, its bark naturally contains volatile oil rich in trans-cinnamaldehyde alongside terpenoids and other plant compounds, and cinnamon bark has a long-standing traditional use for supporting digestion and easing feelings of fullness, while its compounds have also been studied for antioxidant properties.