Cassia bark is an interesting spice. Also known as Chinese cinnamon, it is a genus of the cinnamon tree. Cinnamon is a little bit different from cassia, and usually differentiated by being called “true cinnamon.” Cassia is cheaper to produce, and the majority of ground cinnamon is actually made from cassia bark. Indians use cassia instead of true cinnamon in their cooking, as it has a milder flavor and can be used in larger quantities.
Storage:- Rolls may be kept at room temperature for up to two days; cover with foil or plastic wrap or place in plastic bag to prevent drying out. Rolls will keep for an additional week in the refrigerator, covered with foil or plastic wrap or in plastic bag.
- The properties of cassia and its oil are similar to those of cinnamon and comprised largely of cinnamaldehyde.
- It is a tonic, carminative and stimulant.
- It is used to treat nausea and flatulence.
- It is also used alone or in combination to treat diarrhea.