In a nutshell: Rare cassia buds and bark from Sumatra that are perfect for poaching, pickling and adding to stews, chutneys, Moroccan bistilla and tagines.
Cassia buds are the seeds of the cassia tree mistakenly sometimes called cinnamon in North America. These delicate buds are the secret ingredient of better pickles, chutneys and ketchups. The flavour is similar to cassia or false cinnamon bark but with more distinguished sweeter notes. When a subtle flavour of cassia or cinnamon is sought, cassia buds are the answer. The versatile cassia buds are also ideal added to curries, poached fruit dishes and apple desserts. Try them in a venison stew or added to an onion chutney.
The exceptional cassia Select was harvested in the village of Tungkar on the island of Sumatra. It comes from an extremely rare 30-year-old tree: it is usually harvested from much younger plants. It bestows an uncommonly intense flavour with a slightly more pronounced bitter taste. In Sumatra, where its also called kayu manis (sweet wood), one piece is generally added whole to slow cooked dishes, a little like we would add a bay leaves to stews or daubes. Delicious added to stews, roast pumpkin and Moroccan tagines.
Details Cassia Buds (40g) + Cassia Select (30g)
About Épices De Cru
Épices De Cru began in 1982 as a catering partnership between Philippe and Ethné de Vienne. Their mission was a kind of “cooking pot anthropology:” learning the secrets of family cooking around the world and applying these techniques to the needs of hungry Montrealers. The secret, they learned, was spices. Over the last two decades, Philippe and Ethné have searched for the world’s best spices, accompanied by their children, Marika and Arik. The de Viennes believe in direct sourcing spices: visiting growing regions, spending time with growers, and developing personal relationships that last decades. In 2004, they officially opened their first spice shop in Montreal’s fantastic Jean Talon market– it’s since become a mecca for foodies from all over the world. I first visited in 2008 and have been buying and using their spices on a regular basis ever since that first exciting visit. They steadfastly maintain that they do nothing original, only facilitating the exchange of culinary common sense from one place to another. But, what they do is simply quite brilliant - by providing us with the finest quality ingredients, and their superb spice mixes, we can all experiment with unusual spices and recreate delicious recipes from around the world.