Cinnamomum cassia United Kingdom, and India is Chinese cinnamon. "Indonesian cinnamon" ("C. burmannii") is sold in much smaller amounts. Chinese cassia is produced in both China and Vietnam. Until the 1960s, Vietnam was the world's most important producer of Saigon cinnamon, which has a higher oil content , and consequently has a stronger flavor. Because of the disruption caused by the Vietnam War, however, production of Indonesian cassia in the highlands of the Indonesia island of Sumatra was increased to meet demand. Indonesian cassia has the lowest oil content of the three types of cassia, so commands the lowest price. Chinese cassia
Five-spice powder Five-spice powder Five-spice powder is a spice mixture of five or more spices used predominantly in Chinese and Taiwanese cuisine and also used less commonly in other Asian and Arabic cuisines. Five-spice powder is used for cocktails as well. While there are many variants, a common mix is: Other recipes may contain anise seed, ginger root, nutmeg, turmeric, "Amomum villosum" pods (砂仁), "Amomum cardamomum" pods (白豆蔻), licorice, Mandarin orange peel or galangal. In Southern China, "Cinnamomum loureiroi" and Mandarin orange peel are commonly used as substitutes for "Cinnamomum cassia" and cloves respectively, producing a slightly different flavour profile for southern