Spice

Chinese Cassia

S tier

Chinese cassia (ròuguì bark) is the culinary face of Cinnamomum cassia—dark, thick sticks and reddish powder central to five-spice, braised meats, and Western “cinnamon” tins. Taste is sweet then hot-woody, less floral than Ceylon, excellent with fatty pork and star anise. The bark’s toughness means sticks are better cracked or left whole in pots than eaten. Toast whole pieces to bloom aroma in oil. For delicate pastry, consider blending with Ceylon or using less. Chinese grocery cassia sticks are often this type.