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Botanical Name: Cinnamomum cassia
Country of Origin: China
Production: It is harvested from the bark of the evergreen Cinnamomum aromaticum tree, which is native to southern Bangladesh, China, India, Uganda, and Vietnam.
Description: These buds are actually the unopened flowers of the cassia tree, Sweet, mild, and aromatic.
Uses: Cassia buds can be used as a spice, in pickling recipes, stewed fruits, in tea blends, in spicy marinades for meats in baking and slow cooking.
Storage: Store in a cool, dry, dark place in an airtight container. Refrigeration not required.
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