Cassia – The dried bark of the Cinnamomum cassia tree native to Southeast Asia. It is usually more widely known as and sold as cinnamon. In fact, this is such common practice that it is quite possible that most Americans have never tasted true cinnamon. It has a more pronounced flavour and aroma than true cinnamon, and the finest quality is grown in Vietnam. Sticks of dried bark are widely available, but are difficult to grind, a powdered form is available almost everywhere. The sticks will retain their flavour for over two years if stored in an airtight container. Meanwhile the ground version will lose its potency in just a few months. This is why it’s best to purchase small quantities.

It is used almost exclusively in sweets and baked goods in the West, but it can be found in almost any type of dish elsewhere. It is one of the essential ingredients in Chinese five-spice powder and in many traditional spice blends of India and the Middle East.