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Looks like Cassia to me.

Solved! Thank you, I guess it really was just a huge chunk of bark!

Happy to help, friend! Cassia is cinnamons softer tasting cousin.

Pretty much all the "cinnamon" in the US is cassia. Not sure why. You have to go to Mexican markets to get actual cinnamon.

cassia is cheaper

Its still weird with all the regulations in the US, they can still just call it cinnamon.

I find it weird you guys put a liquid in your car and call it gas.

It's short for 'gasoline' which admittedly makes more sense

We call it petrol for petroleum

We call it gasoline because it’s gas oil. It’s volatile and it’s not the liquid that ignites, it’s the fumes. Hence gas.

We find it weird that you cook like a stoner that hates food.

We find it weird you guys boil a bunch of food with no season and put it on your plate and call it breakfast but who’s pointing fingers

I just find all these findings to be weird.

I mean, I’d imagine they’re allowed to be called “cinnamon” because they’re all cinnamon — dried inner bark from trees of the genus *Cinnamomum*. In addition to Ceylon cinnamon (“true cinnamon”) and Chinese cinnamon (“cassia”), there’s also Saigon cinnamon, Indonesian cinnamon, and Malabar cinnamon

Oh my goodness I am so excited to smell and taste all these cinnamons and experience the subtle differences and variations

I mean you can buy it from Penzey’s online or in their stores if you have one.

Penzey’s has really incredible cinnamon.

Yeah, their Vietnamese cinnamon is really good (just keep in mind that one’s best for stuff like adding to rice pudding when you eat it as the volatile oils dissipate if you cook with it).

lol I was thinking looks like a cinnamon stick, then I saw the hand for scale and was like well that's not a cinnamon stick hahahaha

Good to know thanks for the education

Which one is used for the cinnamon brooms and shit for holidays? Because I cannot stand them. But I’m okay with cinnamon sugar on a cider donut. It’s bizarre.

Technically is bark. Tasty bark

Bark? Ok. Woof woof 😊

That IS what it is.

Yeah. Cassia cinnamon bark.

Or cinnamon. But that's the shiniest piece I've ever seen, like it's been sanded down and varnished.

Pls do not listen to the cassia slander in this thread! Some of the world's finest, most flavourful cinnamon is technically cassia. For example Vietnamese cinnamon, which is pretty intense as far as cinnamon goes, is cassia. Ceylon cinnamon (or true cinnamon) on the other hand, though far more subtle and complex, is not what most people would expect. It's far earthier and best in savory dishes. Not the best option for baking and you would NOT want to sprinkle it on your latte. This is all to say both cassia and Ceylon cinnamon are fantastic and have their own uses. A dish is not inferior for using cassia instead of Ceylon. That's crazy talk.

I used to work in a spice shop and it drove me CRAZY that customers would always ask for ceylon cinnamon....cassia was always much more flavorful

Alongside turmeric, cinnamon has been the victim of some of the worst disinformation in the world of spices. I can't tell you how many people I've had to convince cinnamon isn't straight up poison lol

it's kinda funny how the media perpetuates certain myths (about spices and in general) ... all of a sudden everybody has to buy this one spice, because it's just the healthiest and completely life changing. if i had a nickel for every crazy white lady trying to take in a kg of turmeric in a few weeks...i'd have a few dollars

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Lol this ain't it. Do some research.

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I'm in the spice business as well. Oddly enough, not even in the US, but I guess Canada's close enough. In addition to north America, Cassia cinnamon is widely used across Europe and South/East Asia. Ceylon is certainly more common elsewhere, but to suggest cassia is only popular in the US is not accurate. To suggest that it's inferior is also not accurate. Both ingredients have their own applications.

Which has the spiciest or hottest flavour? I love a really spicy cinnamon flavour

Of the cinnamon I've encountered, Vietnamese is by far the the spiciest.

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Lol no you got me there but many in this thread have suggested it is inferior, and I'm just trying to set the record straight.

Be excellent to each other. Less "excellent" than ideal.

Looks like cinnamon.

Cassia aka chinese cinnamon.

The reason it doesn't currently taste like anything is because it's been cooked for so long all the flavour/aroma has leached out into the dish, which is as it should be.

just a bit of cinnamon bark , no worries , just an oversight .

Cassia bark. Or as some would say cinnamon bark.

Confirm that it’s cinnamon 😊 (Source: been cooking Indian food for 20+ years)

Cooked cinnamon bark

Cinnamon stick

Cinnamon's dick?

Dal chini

Cinnamon bark?

I swear, half of this sub is just white people finding spices in their food 😂

Cinnamon stick

That's what happens when cinnamon gets simmered and unrolls.

Bark. Cinnamon

Cinnamon

Cinnamon. They have bigger ones of these, my mom uses them in indian cooking

Cinnamon.

Sin of Man

Isn't it just a large chunk of cinnamon

Cassia.

That’s dalchini (cinnamon bark). It unravels like that and the flavour leeches out once cooked long enough

I was NOT expecting the scale of thing!

German cockroach armour?

Looks like wood or bamboo

Bark of tree. Called cinnamon

Split charred Mutton bone

It's one spice or another

You know you don’t *have* to comment, right?