Chinese Cassia

Chinese cassia, a close relative of cinnamon, is derived from the bark of the Cinnamomum cassia plant native to southern China. It's one of the oldest known spices, often used in cooking and traditional medicine. The bark is thicker and rougher than that of its cousin, Cinnamomum zeylanicum (true cinnamon), with a darker color and a more pungent, less delicate flavor.

The scent profile of Chinese cassia is robust and warming. It has a strong, spicy aroma that is similar to cinnamon but more intense with a sharper bite. Its smell is sweet and woody with a slight hint of cloves and a peppery undertone. This hearty, inviting aroma makes it popular in incense and oil diffusions, especially during colder months. In perfumery, cassia lends a spicy note to fragrances, often used to impart richness and warmth.

Overall, the scent and taste of Chinese cassia are essential in various spice blends, particularly in Chinese five-spice powder, and contribute significantly to the flavor profiles of many Asian dishes.