Characterised by a strong aromatic smell and a pungent taste, Cassia cinnamon is mostly used for sweets and chocolate, however oriental cuisine combines it with meat and uses it in the preparation of curry. Due to its thick and wrinkled bark, Cassia cinnamon feels hard.
Although it belongs to the same family as Ceylon cinnamon, the Lauraceae, Cassia cinnamon mainly originated in China. It is one of the components of the mixture known as “5 Chinese spices”, which is composed of Szechuan pepper, star anise, cloves, fennel seeds and Cassia cinnamon.
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