- …besides the bark, spice is also made from the flowers (Cassia buds)?
- …in China, the cassia tree is considered the tree of life?
- …cassia has antibiotic properties, cures diabetes and stops the spread of cancer in some cases?
- …cassia is one of the most important traditional Chinese medicines?
- …cassia buds are used as a tonic and purgative, and a remedy for bloating and vomiting?
- …cassia buds have a stronger, but less pleasant aroma the Ceylonese cinnamon?
- …cassia buds are more suited to salty rather than sweet foods?
- …in India, Cassia buds are added to curry and pilafs, and in Germany and Russia, they are used to flavor chocolate?
- …ground Cassia buds are one of the ingredients in five-spice, but whole pieces of bark are often used to flavor simmered foods or sauces?
Chocolate pork chops
4 pork chops
1 teaspoon lard
100 g mushrooms
1 dl white wine
2 cloves garlic
50 g almonds
1 tablespoon parsley
1 tablespoon oil
50 g unsweetened chocolate or cocoa
piece of whole Cassia bud, pepper, salt
bouillon cube and water
Tenderize pork chops, sprinkle with pepper, brush with oil and grill for six minutes or bake in pan on both sides. Set aside and keep warm. Put lard into pot, use to sauté onion and garlic, add spices, sliced mushrooms, salt to taste and simmer for ten minutes. Add water as necessary. Then add wine, chopped almonds and simmer further. Meanwhile, boil bouillon with chocolate, pour into pot, add pork chops and simmer five to six minutes.
Cassia buds are one of the oldest spices, coming from Assam and northern Burma. It is mentioned in an herbarium from 2700 BC, and in the Bible. Tradition states that it was one of the spices with which Moses was supposed to consecrate the tabernacle. Arab and Phoenician traders brought it to Europe in antiquity. Although Cassia buds are related to Ceylonese cinnamon, they are coarser, larger and not as aromatic.