Description
🚚 The fastest delivery time : 2-day delivery.
🐝 Supplier / Origin : Located in Sheung Wan, Yuen Hing Spice Company sells a wide variety of wholesale exotic spices, herbs, seasoning powders and cooking oils in a cozy alley shop.
🔖 Certification :
🌱 Supplier introduction :
YUAN HENG SPICE COMPANY offers premium spices and seasonings, sourced from fresh ingredients to ensure rich flavors, perfect for enhancing any dish.
餸您健康是本地一個有特色的網上買餸平台，與超過30個本地農場及進口商合作，提供超過1,500種貨品，包括蔬果、肉類、海鮮水產、家禽雞蛋等。Healthy Express is a unique local farm online shopping platform. It cooperates with more than 30 local farms and importers to provide more than 1,500 Products.
🛍 Product Information :
Cassia bark (Cinnamomum cassia), also known as Chinese cinnamon, is the dried bark of the cassia tree, widely used in Chinese, Southeast Asian, Indian, and Western cuisines. Its reddish-brown bark has a warm, sweet-spicy, and slightly woody aroma, more intense than Ceylon cinnamon, making it ideal for adding depth and warmth to both savory and sweet dishes. Cassia is used whole or ground into powder. Below are its primary culinary uses:
Braised Dishes and Marinades
Cassia bark is a cornerstone in braised dishes and marinades, especially for meats:
Chinese Red-Cooked Dishes: In red-cooked pork, beef shank, or braised chicken, cassia pairs with star anise, tsaoko, and soy sauce for a rich, sweet-spicy flavor, as in braised pork trotters.
Braised Foods: Cassia is used in braising liquids for eggs, tofu, or offal, combined with Sichuan peppercorns, cloves, and dried tangerine peel for complex flavors.
Southeast Asian Stews: In Malaysian rendang or Indonesian braised meats, cassia complements coconut milk and lemongrass, adding a warm backdrop.
Soups and Broths
Cassia bark adds a warm, sweet-spicy note to soups and broths:
Vietnamese Pho: Cassia is simmered with star anise and cloves to create the aromatic beef or chicken broth.
Chinese Soups: In beef or lamb soups, cassia pairs with ginger and goji berries for a nourishing, fragrant effect.
Indian Soups: In curry-based or lentil soups, cassia harmonizes with cumin and coriander seeds for depth.
Spice Blends
Cassia is a key component in many classic spice mixes:
Chinese Five-Spice: Cassia is blended with star anise, Sichuan pepper, cloves, and fennel seeds for marinating meats, roasting duck, or braising.
Garam Masala: In Indian cuisine, cassia is mixed with cardamom and cloves for curries, stews, or rice dishes.
Southeast Asian Curry Pastes: In Thai or Malaysian curry pastes, cassia pairs with turmeric and chilies for warmth.
Rice and Noodle Dishes
Cassia enhances rice and noodle dishes with its aroma:
Indian Biryani: Cassia is cooked with bay leaves and cloves to infuse rice with a rich fragrance.
Chinese Braised Pork Rice: Cassia is used in the braising sauce with soy sauce and star anise for depth.
Noodle Broths: In Taiwanese beef noodle soup or Yunnan rice noodle broth, cassia is simmered with chilies and ginger.
Baking and Desserts
Cassia is widely used in baking and desserts, especially in Western and Asian sweets:
Western Desserts: Cassia is a staple in cinnamon rolls, apple pie, pumpkin pie, and gingerbread, often paired with nutmeg and cloves for a warm, festive flavor.
Asian Desserts: In Indian rice pudding (kheer) or Chinese eight-treasure porridge, cassia adds a subtle, warm aroma.
Pastries: Cassia powder is sprinkled on cakes, cookies, or fried desserts like doughnuts for enhanced sweetness and aroma.
Beverages
Cassia is used in hot drinks and cocktails for warmth:
Mulled Wine: Cassia is simmered with cloves, star anise, and citrus peel for a festive, cozy flavor.
Masala Chai: In Indian spiced tea, cassia pairs with cardamom and cloves for a warm, complex taste.
Coffee and Hot Chocolate: Cassia powder or sticks enhance coffee or hot cocoa with aromatic depth.
Pickling and Sauces
Cassia is used in pickling and sauce-making:
In Chinese pickled vegetables, cassia is added to brines for a sweet-spicy note.
In Indian or Middle Eastern chutneys, cassia pairs with vinegar and sugar for fruit or vegetable-based sauces.
🥘 Recipe：
Red-Braised Beef Recipe with Cassia Bark and Star Anise
紅燒牛肉食譜
牛肉の煮込みレシピ
This classic Chinese red-braised beef recipe highlights the synergy of cassia bark and star anise, combining their warm, sweet-spicy, and licorice-like flavors to create a rich, aromatic dish. It’s easy to prepare and perfect for family meals or festive occasions.
Ingredients (Serves 4-6)
Beef shank or brisket 1 kg
Cassia bark 1 small piece (about 5 cm)
Star anise 2 stars
Dried chilies 2-3 (adjust to taste)
Sichuan peppercorns 1 tsp
Ginger 3 slices (about 2 cm thick)
Garlic 4 cloves (crushed)
Soy sauce 100 ml
Dark soy sauce 2 tbsp (for color)
Rock sugar 20 g
Chinese cooking wine 50 ml
Water 1.5-2 liters (enough to cover beef)
Salt to taste
Green onions 2 stalks (chopped, for garnish)
Carrots 2 (cut into chunks, optional)
Instructions
Prepare Beef: Rinse beef and cut into 3-4 cm chunks. Blanch in boiling water for 2-3 minutes to remove impurities, then drain.
Toast Spices: Heat a little oil in a deep pot over medium-low heat. Add cassia bark, star anise, dried chilies, Sichuan peppercorns, ginger, and garlic. Stir-fry for 1-2 minutes until fragrant (avoid burning).
Braise: Add soy sauce, dark soy sauce, cooking wine, and rock sugar, stirring until sugar dissolves. Add water and blanched beef, ensuring water covers the meat. Add carrots if using.
Simmer: Bring to a boil, then reduce to low heat, cover, and simmer for 1.5-2 hours or until beef is tender (easily pierced with a chopstick). Skim foam as needed for a clear broth.
Season: After 1 hour, taste and add salt as needed. Continue simmering until beef is flavorful.
Serve: Remove beef and carrots, slice or serve whole, drizzle with braising liquid, and garnish with green onions. Strain the liquid for use as a dipping sauce or for noodles.
Flavor Profile
Cassia bark’s warm, sweet-spicy notes blend seamlessly with star anise’s sweet-licorice aroma, creating a rich, layered braising liquid.
Paired with Sichuan peppercorns and dried chilies, they add a subtle numbing heat, complementing the beef’s tender texture, perfect with rice or noodles.
Tips
Use cassia and star anise sparingly (1 piece and 2 stars) to avoid overpowering the beef’s flavor.
Chilling the beef overnight enhances flavor; slice for cold or reheated dishes.
Freeze leftover braising liquid for future use with eggs, tofu, or other meats.
This recipe showcases the harmonious pairing of cassia bark and star anise, delivering a comforting, aromatic dish rooted in Chinese culinary tradition.
🔅Notes:
Tips and Considerations
Use Sparingly: Cassia has a bold flavor; 1-2 small pieces of bark or a pinch of powder is typically enough per dish.
Whole vs. Ground: Whole cassia bark is ideal for slow-cooking or braising to release a mild aroma; ground cassia suits quick dishes or baking but should be freshly ground for maximum flavor.
Storage: Store in an airtight container in a cool, dry place away from sunlight to preserve its aroma.
Pairings: Cassia pairs well with star anise, cloves, Sichuan pepper, ginger, soy sauce, or coconut milk to balance its sweet-spicy profile.
Cassia bark’s warm, sweet-spicy aroma makes it a versatile spice across cuisines, enhancing braised dishes, soups, desserts, and drinks with its rich, harmonious flavor.
