Cinnamon Cassia looks like miniature scrolls and are similar to true cinnamon in their harvesting process but have a stronger flavour.
Being a native spice of Sri Lanka, its also called Ceylon Cassia and has been used for centuries around the world.
Having its cuisine preparation rooted in Indian and Chinese dishes, you can use the cassia bark to add flavour to any savoury dish. You may pop the barks whilst making Stir-frys, or cook it along with Basmati rice or in Pulaos.
An excellent ingredient for Masala Chai - its a treasure in your pantry that adds flavour and fragrance equally enticing to relish!