Natural non-sulfur seasoning Vietnamese cinnamon

Vietnam split cassia

Cassia is a spice obtained from the inner bark of several trees from the genus cassia that is used in both sweet and savory foods. The flavor of cinnamon is due to an aromatic essential oil.
Usually, people peel the bark (cinnamon) to use as medicine or spice. In life, cinnamon essential oil is also often used because of its many health benefits.

Peeling is usually carried out in April-May and September-October. At this time, the tree has a lot of resin, easy to peel, not to miss the heart (if you peel it off, it will be considered less valuable). Peels in other locations are classified separately and have different names:

The bark taken from below the ground from 0.2–0.4m to 1.2m is called lowland cinnamon, not of high value.
The part of the bark from 1.2m above the ground to the first branching part is called cinnamon cassia. This is the best part, great value.
The peeled bark on the big branches will be called upper cinnamon.