Indian Cassia Cinnamon

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Native to India, Bangladesh, Nepal, Bhutan, and China, Indian Cassia has a clove-like aroma with a hint of peppery taste, and is used for culinary and medicinal purposes. Besides, its leaves impart a strong cassia- or cinnamon-like aroma to dishes. In addition, the bark of this variety is sometimes used for cooking, although it is regarded as inferior to true cinnamon or cassia. Furthermore, cinnamon has been proven to fight fungal, bacterial, and viral elements in foods: It’s no surprise that in the Middle Ages, when food spoilage was far more frequent due to lack of refrigeration, many recipes, both sweet and savory, were flavored with this particular spice.
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Cinnamon