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Botanical Name: Cinnamomum cassia
Country of Origin: China
Production: Cassia bark is harvested from the inner bark of the Cassia tree and is then dried and ground into a coarse powder or sold in its natural form as a bark.
Description: Cassia bark is a type of cinnamon with a thicker bark and a more pungent flavor compared to Ceylon cinnamon. The bark is reddish-brown in color and has a rough texture. When ground into a powder, it has a warm, sweet, and slightly spicy taste.
Uses: Cassia bark is commonly used as a spice in cooking and baking, especially in Asian and Middle Eastern cuisines. It is also used as a flavoring agent in teas and beverages.
Storage: Store in a cool, dry, dark place in an airtight container. Refrigeration not required.
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