Cassia bark is often called Chinese cinnamon. It is one of several species of Cinnamomum and is grown widely in southern China. These thick, long strips of bark have a sweet cinnamon taste. They can be used whole in stews and soup stocks or ground for Chinese five spice (along with star anise, Sichuan pepper, fennel and clove). Cassia also finds its way into Sichuan hotpot and dry pot spice mixes. This cassia bark is fresh and relatively soft and can be easily broken by hand into smaller pieces.
Source: Grown in Guangxi Autonomous Region
Size: 2.5 ounces (71 grams)