The only thing I couldn?t get was Cassia bark to make Garam Masala. They kept showing me cinnamon bark .
Mick
Hi Mick,
Welcome to cr0 Mick!
Cassia and Cinnamom are related and taste similar, though Cinnamom is more aromatic and fragrant. Cassia is often wrongly labelled as Cinnamon by the suppliers, so are you sure that it isn't actually Cassia Bark Mick? As you probably know, Cinnamom comes as more delicate, light brown, rolled up "quills"; not robust looking pices of flatish, dark brown, "bark".
You can use Cinnamom instead of Cassia in Garam Masala. Actually, Cinnamom is possibly more commonly used. However, since Cinnamom is more aromatic, you might want to use less of it.
Having said that, I generally prefer to use Cassia because it's more subtle. I find that Cinnamom can be a bit pungent and produce a very distinctive, sharp, smell and "edge" (hard to describe!) to dishes. Cassia appears, to me, to be altogether more "rounded". Probably not an issue in Garam Masala though.
Regards,