How to use cassia cinnamon powder: 6 easy ways

Cassia is the bold, everyday kind of cinnamon. The powder is reddish brown, smells sweet and woody, and tastes warm and a little spicy. It is stronger and less delicate than Ceylon cinnamon, so a small amount goes further.

How much to use

Use half a teaspoon for a bowl of porridge or a cup of chai, and 1 to 2 teaspoons for a cake or a batch of mandazi. In a pot of pilau or stew, use a quarter to half a teaspoon.

Ways to use it

1. Chai and coffee. Add a pinch to the tea pot or sprinkle a little on top of a cup of coffee.
2. Porridge, oats and uji. Stir half a teaspoon into the pot, then add a spoon of honey or sugar.
3. Baking. Add 1 teaspoon to banana bread, cakes, cookies or mandazi dough along with the flour.
4. Fruit and yoghurt. Dust over sliced banana, apple or pawpaw, or stir into plain yoghurt.
5. Pilau and stews. A quarter teaspoon with the other spices gives meat dishes a warm, sweet depth.
6. Sweet potatoes and pumpkin. Sprinkle on roasted or boiled sweet potato, or stir into mashed pumpkin.

Keeping it fresh

Keep it in a tightly closed jar in a cool, dry cupboard, out of sunlight. Use a dry spoon. For the best smell, use it within about a year.

Which pack to choose

The 50g pack suits most kitchens and is enough for months of porridge and chai. Choose the 100g pack if you bake often or cook for a larger family.

Next step: Add it to your order in the shop, or ask Glow on WhatsApp which pack suits you.