Cassia, also known as Chinese cinnamon, is a spice that comes from the bark of a tree in the Cinnamomum family. It is native to southern China and Indochina and is closely related to true cinnamon, or Ceylon cinnamon. Cassia has a similar flavor to cinnamon, but it is typically stronger and more pungent. It is also often considered to be more potent than true cinnamon.

The history of cassia dates back to ancient times, where it was used in traditional Chinese medicine and as a spice in cooking. Cassia was also used in ancient Egypt, where it was used in the embalming process and as a spice in cooking. It was considered to have medicinal properties and was often used to treat a variety of ailments such as digestive issues, colds, and flu.

Cassia was also an important commodity in ancient trade, with the Chinese and other cultures trading it along the Silk Road. Cassia was highly valued for its medicinal properties and its use as a spice, and it was also used as a form of currency. The Chinese considered it a valuable commodity, and it was often used as a tribute to the Emperor.

Today, cassia is widely used in many cuisines around the world, particularly in Asian and Middle Eastern cuisine. It is a key ingredient in the Chinese five-spice powder and is used to flavor a variety of dishes such as meat, poultry, and fish. It's also used in traditional sweets and desserts, such as baklava, and it is a common ingredient in Indian sweets. Cassia is commonly used

Here are a few dishes that go well with cassia:

1. Meat dishes: Cassia can be used to add a strong flavor and aroma to meat dishes such as slow-cooked beef and pork stews, and even in some barbecue marinades.

2. Sweets and desserts: Cassia is commonly used in sweet and desserts such as cakes, cookies, and bread pudding. It's also used in traditional sweets such as baklava, and it is a common ingredient in Indian sweets.

3. Curries and stews: Cassia can be used to add a strong flavor to curries and stews, such as Indian and Thai curries.

4. Spiced drinks: Cassia is often used to flavor spiced drinks such as chai tea and mulled wine.

5. Five-spice powder: Cassia is a key ingredient in Chinese five-spice powder and it is used to flavor a variety of dishes such as meat, poultry, and fish.

6. Pickling: Cassia is a common spice used in pickling, it gives a nice aroma and flavor to the pickles.

7. Sauces: Cassia can be used to add a strong flavor and aroma to sauces such as barbecue sauce, and even in some marinades.

It's important to note that cassia has a strong flavor and aroma so a little goes a long way and it pairs well with other spices like ginger, cloves, and star anise.