Amala Eunice. drawer. October 06th , 2017.
Cinnamon of either kind is the bark of the tree. The bark is peeled off and dried, curling into what are known as quills or ground into powder. This is where the similarity ends. Cassia quills are very thick curls, strong and sometimes even hard to break. It has a stronger taste, warmer and more potent. There is some very good quality cassia to be found these days, such as Korintje AA. A lovely spice to perk up anything you commonly make with cinnamon here.
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I set the quills side by side and demonstrate the differences, first breaking a cassia quill, with the ensuing loud snap when it breaks. Then I show the cinnamon quill, layered together, and how very easily it breaks and crumbles. With the ground version of each side by side, I ask the class members to smell the two; first the cassia that is the most familiar, and then the cinnamon. The startled reactions when they realize exactly how big a difference exists between these two spices, is quite rewarding.
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