Cassia is the dried inner bark of Cinnamomum Cassia. At harvest, the bark is stripped off and put in the sun, where it curls into the familiar form called "quills." Cassia is predominant in the spice blends of the East and Southeast Asia. Cinnamon is used in Moles, Garam Masala, and Berbere.
These sticks are generally 2.5" - 3" in length.
