Chinese cinnamon/cassia

quế thanh, quế đỏn

Appears in

Little Saigon Cookbook: Vietnamese Cuisine And Culture In Southern California's Little Saigon

Little Saigon Cookbook

By Ann Le

Published 2011

  • About
Derived from the bark of the cassia tree. Much more pungent than ordinary cinnamon and less aromatic and lively. Considered slightly bitter. An essential ingredient in five-spice powder and popular in strong broths such as pho, as well as in braising.