How is Cinnamon used in Thai cooking?

The cinnamon in a Thai kitchen is usually cassia - Chinese cinnamon - bolder and a little less delicate than the Ceylon kind. It's the dried inner bark of an evergreen tree, curled into quills as it dries. Used whole, it brings a warm, sweet-woody note to spiced broths, braises, and curry pastes rather than dessert alone. A single stick simmered in a pot perfumes the whole thing. We toast it briefly with the other dry spices first, which deepens the aroma before everything gets pounded or steeped.

Can I cook with Cinnamon in a Chiang Mai cooking class?

Yes - we use Cinnamon in our hands-on classes. Explore them on our Cooking Classes page.

Cinnamon - Essential Thai Spices | Thai Akha Kitchen

The cinnamon in a Thai kitchen is usually cassia - Chinese cinnamon - bolder and a little less delicate than the Ceylon kind. It's the dried inner bark of…

Cinnamon - Essential Thai Spices | Thai Akha Kitchen The cinnamon in a Thai kitchen is usually cassia - Chinese cinnamon - bolder and a little less delicate than the Ceylon kind. It's the dried inner bark of…