Large Savoury Sticks of Cassia Bark (or "Cinnamon Bark")
Cassia bark is stronger in flavour than to True Cinnamon. This cassia is also known as "Chinese Cinnamon".
Use broken into both Indian, Chinese & South East Asian cuisine.
Cassia bark is most suited to strong, spicy dishes. It is common in many curries and braised meat dishes, adding an interesting, bitter sweet flavour to the mixture of other spices and herbs.
For curries, add the bark sticks right at the start to give the flavours time to work their way into the dish. You can also grind the sticks up if you like, though it's not necessary.
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