Natco Cinnamon (Cassia) Sticks 50gm Natco Cinnamon (Cassia) Sticks 50gm

QAR 9.75
QAR 9.75
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Natco Cassia Sticks (Dalchini) Jar 50g

  • Natco Cassia has a fragrant aroma and sweetish taste similar to cinamon and is commonly used in Indian cusine. Cassia is an essential ingredient in pilaus, meat curries and, spices and mixes is delicious in tea and hot chocolate
  • Culinary Uses:Where cinnamon and cassia are differentiated, cinnamon is used for sweet dishes, or ones requiring a subtle flavour, and cassia for strong, spicy, main dishes. In many countries the two spices are used interchangeably and in North America the more robust cassia is usually used, though generally sold as cinnamon. Cassia is often used in stewed fruits, especially apples and with mixed spices for pudding spice, pastry spice and mulling spices. In main dishes it is used in curries, pilaus and spicy meat dishes. The whole buds are also good for flavouring these dishes. Dried cassia leaves are the Indian herb tejpat, sometimes erroneously called ‘bay leaves’. Cassia is an ingredient in Chinese five-spice.
  • Ingredients- Cassia Bark.

Storage

Store in a cool, dry place.
Once opened, store in an airtight container and use within 6 months.

 

Natco Cassia Sticks (Dalchini) Jar 50g

  • Natco Cassia has a fragrant aroma and sweetish taste similar to cinamon and is commonly used in Indian cusine. Cassia is an essential ingredient in pilaus, meat curries and, spices and mixes is delicious in tea and hot chocolate
  • Culinary Uses:Where cinnamon and cassia are differentiated, cinnamon is used for sweet dishes, or ones requiring a subtle flavour, and cassia for strong, spicy, main dishes. In many countries the two spices are used interchangeably and in North America the more robust cassia is usually used, though generally sold as cinnamon. Cassia is often used in stewed fruits, especially apples and with mixed spices for pudding spice, pastry spice and mulling spices. In main dishes it is used in curries, pilaus and spicy meat dishes. The whole buds are also good for flavouring these dishes. Dried cassia leaves are the Indian herb tejpat, sometimes erroneously called ‘bay leaves’. Cassia is an ingredient in Chinese five-spice.
  • Ingredients- Cassia Bark.

Storage

Store in a cool, dry place.
Once opened, store in an airtight container and use within 6 months.

 

Natco Cassia Sticks (Dalchini) Jar 50g

  • Natco Cassia has a fragrant aroma and sweetish taste similar to cinamon and is commonly used in Indian cusine. Cassia is an essential ingredient in pilaus, meat curries and, spices and mixes is delicious in tea and hot chocolate
  • Culinary Uses:Where cinnamon and cassia are differentiated, cinnamon is used for sweet dishes, or ones requiring a subtle flavour, and cassia for strong, spicy, main dishes. In many countries the two spices are used interchangeably and in North America the more robust cassia is usually used, though generally sold as cinnamon. Cassia is often used in stewed fruits, especially apples and with mixed spices for pudding spice, pastry spice and mulling spices. In main dishes it is used in curries, pilaus and spicy meat dishes. The whole buds are also good for flavouring these dishes. Dried cassia leaves are the Indian herb tejpat, sometimes erroneously called ‘bay leaves’. Cassia is an ingredient in Chinese five-spice.
  • Ingredients- Cassia Bark.

Storage

Store in a cool, dry place.
Once opened, store in an airtight container and use within 6 months.

 

Natco Cassia Sticks (Dalchini) Jar 50g

  • Natco Cassia has a fragrant aroma and sweetish taste similar to cinamon and is commonly used in Indian cusine. Cassia is an essential ingredient in pilaus, meat curries and, spices and mixes is delicious in tea and hot chocolate
  • Culinary Uses:Where cinnamon and cassia are differentiated, cinnamon is used for sweet dishes, or ones requiring a subtle flavour, and cassia for strong, spicy, main dishes. In many countries the two spices are used interchangeably and in North America the more robust cassia is usually used, though generally sold as cinnamon. Cassia is often used in stewed fruits, especially apples and with mixed spices for pudding spice, pastry spice and mulling spices. In main dishes it is used in curries, pilaus and spicy meat dishes. The whole buds are also good for flavouring these dishes. Dried cassia leaves are the Indian herb tejpat, sometimes erroneously called ‘bay leaves’. Cassia is an ingredient in Chinese five-spice.
  • Ingredients- Cassia Bark.

Storage

Store in a cool, dry place.
Once opened, store in an airtight container and use within 6 months.

 

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