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Cassia bark (Cinnamomum cassia)

A spice used in the cooking of the India and the Far East. It can also be known as "Chinese cinnamon" or "false cinnamon"; as it is a popular cinnamon substitute being cheaper, and with a slightly similar (though stronger) flavour.

It was much used by the Romans, along with calamus, cinnamon, cloves, ginger, nutmeg, and pepper to cover the otherwise unpleasant flavour of half-spoilt meat.

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards.

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