Cassia (Chinese cinnamon)

肉桂 / ròuguì; quế

Flavor and role: A thick, hard bark with a spicier, stronger aroma than Ceylon cinnamon. What is called 'cinnamon' in Korea, China and Vietnam is mostly cassia.
Typical dishes and uses: Sujeonggwa (Korean cinnamon punch), pho broth, hong shao rou, Taiwanese beef noodle soup, five-spice powder. In this book: pho bo broth (cinnamon stick) and beef noodle soup.
Substitutes: Use 1.5 times the amount of Ceylon cinnamon. If using ground instead of sticks, add ½ tsp per 5cm and allow for the broth turning cloudy.
Storage: In an airtight container at cool room temperature, away from direct sunlight and moisture. For best aroma, use ground spices within 6 months to 1 year and whole spices within 2-3 years.
Main countries: China · Vietnam · Indonesia
Used in this book: Pho Bo (Vietnamese Beef Noodle Soup)Bone Broth Red-Braised Beef Noodle Soup Dan Dan Noodles with Aromatic Red Oil and Fresh Sesame Paste Hand-Cut Lu Rou Fan with Shiitake and Caramel Braise Phở Đặc Biệt with 4-Hour Oxtail Broth Phở French Dip Sandwich

Updated 2026-10-10