cinnamon bark

Cinnamon bark, harvested from the Cinnamomum loureiroi tree, is a type of spice that is characterized by its rough, thick appearance and strong, sweet, and warm aroma. Unlike cassia cinnamon, cinnamon bark has a more intense and slightly bitter taste profile with a woody flavor. Cinnamon bark is usually used whole in cooking to infuse its flavor and aroma into dishes and is commonly used in traditional Southeast Asian cuisines in soups, stews, curries, marinades, and in some sweets like cakes and puddings. It is often added at the beginning of cooking to allow its flavor to permeate the dish. In comparison, cassia cinnamon has a sweeter and milder taste, and is often used in baked goods and sweets in the West. However, both cinnamon bark and cassia cinnamon are highly valued for their unique flavor and aroma, and are often used in cooking to add depth and warmth to dishes.