Spices · Whole

Cassia bark

Also called cassia, Chinese cinnamon, rou gui

Thick, rough bark of Chinese cinnamon, sweeter and more robust than Ceylon cinnamon; used whole in red-braising, master stocks, pho and biryani.

VeganVegetarianGluten-freeDairy-free

What can replace it

  • T2 · GoodCeylon cinnamon

    Milder and more delicate; use more. (use 1.5× the amount)

  • T2 · GoodGround cinnamon

    Ground; add later in the cooking and use less, or it turns muddy. (use 0.5× the amount)

  • T3 · In a pinchFive-spice powder

    Ground and brings anise, clove and pepper too. (use 0.5× the amount)

  • T3 · In a pinchStar anise

    Sweet and warm but liquorice-led; for braises and stocks. (use 0.5× the amount)

Cook with Cassia bark