[{"id":60016099394,"handle":"all","title":"All","updated_at":"2024-11-12T22:40:03-07:00","body_html":"","published_at":"2018-08-23T10:29:23-06:00","sort_order":"alpha-asc","template_suffix":"","disjunctive":false,"rules":[{"column":"variant_price","relation":"greater_than","condition":"0"}],"published_scope":"global"},{"id":34168864834,"handle":"baking-products","title":"Baking Products","updated_at":"2024-11-12T22:40:03-07:00","body_html":"","published_at":"2018-03-26T14:49:11-06:00","sort_order":"alpha-asc","template_suffix":"","disjunctive":false,"rules":[{"column":"tag","relation":"equals","condition":"Baking Products"}],"published_scope":"global","image":{"created_at":"2018-03-26T14:50:24-06:00","alt":"","width":1600,"height":1600,"src":"\/\/silkroadspices.ca\/cdn\/shop\/collections\/Nutmeg.jpg?v=1522097424"}},{"id":34169487426,"handle":"cinnamon","updated_at":"2024-11-12T21:45:02-07:00","published_at":"2018-03-26T15:04:42-06:00","sort_order":"alpha-asc","template_suffix":"","published_scope":"global","title":"Cinnamon","body_html":"\u003cp\u003eAfter black pepper, cinnamon is easily the most popular spice in the world. There really isn’t a single cuisine that doesn’t use it widely. It’s also one of the world’s oldest spices – it was traded as currency in ancient China.\u003c\/p\u003e\n\u003cp\u003eThere are two major types of cinnamon, and this is where it gets confusing. In North America, the spice we know as cinnamon is actually cassia (sometimes called Chinese cinnamon). It is very common and has a strong, spicy flavour due to its high level of volatile oil. True cinnamon (also known as Sri Lankan cinnamon) is almost unknown in North America. It is lighter in colour than cassia and has a more subtle and complex flavour. While cassia is good for candies, curries and rich foods where a strong flavour is needed, true cinnamon is usually reserved for delicate desserts and baking. Both types of cinnamon come from the inner bark of trees related to the laurel. The bark is stripped and hand-rolled into quills by skilled workers called cinnamon peelers. \u003c\/p\u003e\n\u003cp\u003eWe carry true cinnamon in both quill and ground forms, plus two varieties of cassia – Indonesian, and Vietnamese. Indonesian “Korintje” cassia is the standard common variety of cinnamon used every day in Canada. Vietnamese “Saigon” cassia has a higher level of volatile oil and is far stronger than Indonesian. Its flavour is surprisingly intense – perfect for real cinnamon lovers.\u003c\/p\u003e\n\u003cp\u003eAll cinnamons lose their flavour quickly once ground, so it’s best to buy frequently in smaller amounts.\u003c\/p\u003e","image":{"created_at":"2018-03-26T15:06:28-06:00","alt":"","width":1600,"height":1600,"src":"\/\/silkroadspices.ca\/cdn\/shop\/collections\/Cinnamon_collection.jpg?v=1522098388"}},{"id":33979793474,"handle":"spices","title":"Spices","updated_at":"2024-11-12T21:45:02-07:00","body_html":"","published_at":"2018-03-24T06:46:29-06:00","sort_order":"alpha-asc","template_suffix":"","disjunctive":false,"rules":[{"column":"type","relation":"equals","condition":"Spices"}],"published_scope":"global","image":{"created_at":"2018-03-26T14:45:02-06:00","alt":"","width":1600,"height":1600,"src":"\/\/silkroadspices.ca\/cdn\/shop\/collections\/Star_Anise.jpg?v=1522097102"}}]
["Baking Products"]
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Cassia buds are the dried, unripe, unopened flowers of the cassia (cinnamon) tree. They look a lot like cloves, but their flavour is like a more floral, peppery cinnamon. They can be ground to a powder with an electric blade grinder, but they are usually used whole to infuse their flavour. Most traditionally, cassia buds are called for in some pickle recipes and certain European pastries and breads. They can also be used in mulling spice blends and other tea-type infusions. Essentially, anywhere that you might use cinnamon sticks or chips, you can substitute cassia buds for a more nuanced and peppery flavour.