Cassia is a type of cinnamon that grows in China and in parts of Indonesia.
The spice comes from the outer bark of the Cassia tree. The spice is obtained by
shaving the bark, which is then forms into rolls,  (also as referred to as quills or sticks).
The quills are then cut into various sizes and repackaged for retail distribution.

In the US, we generally see cassia sold for culinary use in the 2 3/4" size;
around the Christmas holidays, shops will often feature longer 9-12-15" quills
for creating decorative pieces. While these are quills are real cassia cinnamon, 
they are not prepared or intended for human consumption.
 
All Cassia quills are very hard making them an ideal and aromatic decoration, but
hard to process. Cassia quills need to be smashed before grinding. If you are planning
on grinding the spice at home, simply, place the quills on top of a cutting board and
under a tea towel. Then smash the cinnamon with a very heavy pan.
Place the broken pieces into your spice (coffee) grinder and buzz until you have
your desired consistency. To clean the grinder: brush out any loose bits.
Then place some dry uncooked rice into the grinder and buzz.
Typically, the rice will absorb any oils left over from the cassia.

 The whole form of this cinnamon will last about 2 years, while the ground form
is best consumed within 6 months of processing.

Cassia is fragrant, woody and sweet. We prefer the Indonesian variety for
its intense sweetness and slighter softer flavor.

Product Description:
Ground Indonesia Cassia, 1.5 ounces ( 42 grams net weight), presented in a vapor barrier pouch.
Priced at $5.00