Author Topic: Cassia Bark (Jangli Dalchini)  (Read 11792 times)

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Offline Cory Ander

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Cassia Bark (Jangli Dalchini)
« on: February 18, 2008, 07:03 AM »
Cassia Bark (Jangli Dalchini)

Also called "Chinese Cinnamon" (and sometimes incorrectly labelled as "Cinnamon Skin" or "Cinnamon Bark"). 

Cassia Bark is the outer bark of a tree and is related to Cinnamon (so called "True Cinnamon").  The tree also yields the "Tamala Leaf" (often called "Indian Bay Leaf" or "Cassia Leaf" - see here: http://www.curry-recipes.co.uk/curry/index.php/topic,2208.0.html) with a similar smell and taste.

It has a sweet, cinnamon flavour and smell, but is generally coarser and tougher than Cinnamon, with a less fragrant, less subtle, and more bitter flavour. 

It is particularly useful for flavouring pilau rice (where the whole bark is added) and is typically a major flavouring constituent (ground) of Garam Masala.

It can be substituted for Cinnamon (see here: http://www.curry-recipes.co.uk/curry/index.php/topic,2435.0.html) in recipes (and vice versa).

The photo shows whole and ground Cassia Bark
« Last Edit: February 18, 2008, 07:23 AM by Cory Ander »

Offline Malc.

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Cassia Bark vs Portion Sizing
« Reply #1 on: February 26, 2011, 12:33 PM »
 I have used Cinnamon sticks many times and as it is supplied in relatively uniform amounts, it is easy to portion for example 1" piece of Cinnamon stick.

However, Cassia Bark is not supplied in uniform amounts. The bag I have in my store cupboard contains pieces that vary dramatically in shape and size.

If a recipe asks for a 1" inch piece of Cassia Bark, how can I reliably portion this?

My mindset has me thinking that I should simply use enough bark to form a 1" Squared piece of bark. Reliable, yes, but is this correct?
« Last Edit: February 26, 2011, 01:22 PM by Axe »


Online Peripatetic Phil

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Re: Cassia Bark vs Portion Sizing
« Reply #2 on: February 26, 2011, 01:17 PM »
Cassia Bark is not supplied in uniform amounts. The bag I have in my store cupboard contains pieces that vary dramatically in shape and size.
Ah, the ginger problem revisited in a new guise  ;D  In fact, both my Cassia bark & my Cinnamon sticks are completely irregular, simply because I buy (by choice) the less "processed" version (even though I now know, from watching terrestrial television this week, that the "processed" version is actually made on the spot by highly skilled local people whose ethnic group specialise in Cinnamon stick production).

So my short answer is "I don't know" but maybe as a first approximation weigh a 1" piece of "processed" cinnamon stick and use that as the basis for the desired weight of cassia. 

Which doesn't help me with my "how big is a 1" piece of ginger ?" in the least !

** Phil.
« Last Edit: February 26, 2011, 01:49 PM by Phil (Chaa006) »

Offline Malc.

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Re: Cassia Bark (Jangli Dalchini)
« Reply #3 on: February 26, 2011, 01:34 PM »
lol, the ginger question was coming straight after this one as i've no idea, though I have googled it and found several references to it being roughly 1 tablespooon when grated. Though this does seem quite a large quantity to me. I usually estimate 1" Inch of ginger to be 1" cubed.

Weighing the Cassia Bark might work but unfortunately, my scales are not sensitive enough for this job. Looking at references from this site, members have different ideas about this too.



Offline Stephen Lindsay

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Re: Cassia Bark (Jangli Dalchini)
« Reply #4 on: February 26, 2011, 01:37 PM »
There's an element of individual taste to it as well. For example I would regard a tbsp. of ginger to be too much for my liking and would maybe opt for 1 tsp. max.

Offline Malc.

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Re: Cassia Bark (Jangli Dalchini)
« Reply #5 on: February 26, 2011, 02:34 PM »
Interestingly my East End branded bag is labled Chinese Cinnamon Stick (Dalchini) and on the reverse of the packet it lists ingredient: Bark of Cinnamonum aromaticum (Cassia Bark).

Offline peterandjen

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Re: Cassia Bark (Jangli Dalchini)
« Reply #6 on: February 26, 2011, 03:12 PM »
I noticed no one else has mentioned this but do you not think cassia bark has a subtle cloves smell about it compared to cinnamon? i know i do.


Offline Malc.

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Re: Cassia Bark (Jangli Dalchini)
« Reply #7 on: February 26, 2011, 03:20 PM »
To me its muffled with a fruity note and a slightly smokey character. I guess there is a hint of clove in it.

Offline Stephen Lindsay

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Re: Cassia Bark (Jangli Dalchini)
« Reply #8 on: February 26, 2011, 06:22 PM »
I noticed no one else has mentioned this but do you not think cassia bark has a subtle cloves smell about it compared to cinnamon? i know i do.

Yup I agree and to be honest I'm not a big fan of those flavours in my curries.

Offline PhilUK

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Re: Cassia Bark (Jangli Dalchini)
« Reply #9 on: March 02, 2011, 12:49 AM »
From what I've seen on 'posh' cooking sites cassia bark is regarded as poor mans cinnamon- its certainly a lot cheaper, I accidentally bought a bag last week- it was marked as Cinnamon sticks- only when i got it home did i notice  in very small letters it said Chinese cinnamon sticks( the Chinese bit was in very small letters) and it turned out to be cassia bark.
I don't think theres a huge diff between the two personally- especially in a curry, where theres all sorts of other spices fighting for competition.
As for weighing it- well i just would guess,its not as powerful as proper cinnamon,have a guess is what i usually do!


 

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