Chinese cinnamon bark
<p ><i><b>Cinnamomum aromaticum</b></i>, called <b>cassia</b> or <b>Chinese cinnamon</b>, is an <a href="http://en.wikipedia.org/wiki/Evergreen" title="Evergreen" >evergreen</a> tree native to southern China, Bangladesh, Uganda, India, and Vietnam. Like its close relative <i><a href="http://en.wikipedia.org/wiki/Cinnamomum_verum" title="Cinnamomum verum" >Cinnamomum verum</a></i>, also known as "Ceylon cinnamon",<sup id="cite_ref-0" class="reference" ><a href="http://en.wikipedia.org/wiki/Cinnamomum_aromaticum#cite_note-0" >[1]</a></sup> it is used primarily for its aromatic bark, which is used as a <a href="http://en.wikipedia.org/wiki/Spice" title="Spice" >spice</a>. In the United States of America, cassia is often sold under the <a href="http://en.wikipedia.org/wiki/Culinary_name" title="Culinary name" >culinary name</a> of "cinnamon". The buds are also used as a spice, especially in India, and were once used by the ancient Romans.</p>
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The tree grows to 10–15 m tall, with greyish bark and hard elongated <a href="http://en.wikipedia.org/wiki/Leaf" title="Leaf" >leaves</a> that are 10–15 cm long and have a decidedly reddish colour when young.</p>
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Cassia (called ròu gùi; <a href="http://en.wiktionary.org/wiki/%E8%82%89" class="extiw" title="wiktionary:肉" >肉</a><a href="http://en.wiktionary.org/wiki/%E6%A1%82" class="extiw" title="wiktionary:桂" >桂</a> in Chinese) is used in <a href="http://en.wikipedia.org/wiki/Traditional_Chinese_medicine" title="Traditional Chinese medicine" >traditional Chinese medicine</a>, where it is considered one of the <a href="http://en.wikipedia.org/wiki/Chinese_herbology#50_Fundamental_herbs" title="Chinese herbology" >50 fundamental herbs</a>.<sup id="cite_ref-6" class="reference" ><a href="http://en.wikipedia.org/wiki/Cinnamomum_aromaticum#cite_note-6" >[7]</a></sup>
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Cassia bark (both powdered and in whole, or "stick" form) is used as a flavouring agent for confectionery, desserts, pastries, and meat; it is specified in many <a href="http://en.wikipedia.org/wiki/Curry" title="Curry" >curry</a> recipes, where Ceylon cinnamon is less suitable.<sup id="cite_ref-6" class="reference" ></sup>
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