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(also known as dal chini or Chinese cinnamon)
Cassia bark is similar to ‘true cinnamon’ and part of the cinnamon family but is much stronger and more pungent. Cassia bark has a warm, slightly sweet and strong aromatic flavour and is used in Indian cooking to infuse and flavour rice, curries and also sweet dishes. It is also used in powdered form as a constituent part of garam masala.p>Remove the cassia bark before serving.
Comes in a resealable pouch
Coriander Powder, Turmeric Powder, Cumin Powder, Kashmiri Chilli Powder, Paprika Powder, Garam Masala, Fennel Powder, Cinnamon Powder, Nutmeg Powder, Cardamom Powder, Mace Powder
For allergens see ingredients in bold.
Prepared in a kitchen that handles nuts, sesame and mustard.
Use as per instructions in your BIR recipe. A great starting place is Misty Ricardo Recipes