Ground cinnamon is perhaps the most common baking spice.
Origin : Chinese Cassia occurs mainly in South China, Vietnam, Laos, and Myanmar and India
Usage : Dried Cassia bark is the spice. it is a well known medicine reinforcing ‘yang’, the body fire. ‘Guizhi’ (dried twig of cassia cinnamon) is collected in spring and summer and dried in the sun or in the shade used in decoctions, has analgesic and anti-pyretic properties.
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