Cinnamon

Two kinds of cinnamon are available in the markets, one the descendant of the original cinnamon bark from Sri Lanka known as Ceylon cinnamon, and the second the so-called Chinese cinnamon from the bark of the cassia tree, though the two are related. At one time, vast cinnamon forests covered large areas of Hunan, but they no longer exist. The aromatic sticks of rolled bark, brown and hard, are one of the ingredients in five-spice powder and are used in long-cooked stews and soups. Stored in a tightly sealed container, the sticks will keep at room temperature for up to 6 months, but they will gradually lose their fragrance.