Cassia bark is sometimes called Chinese cinnamon because of its similarity to the more-expensive spice. 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. Store in a cool, dark place.
Source: Southern China
Size: 200 grams (7.1 ounces)