Cassia bark is an ingredient you find in most Indian grocery stores. It is a relative of cinnamon, and you can use it in exactly the same way. Thus this advice goes for both cinnamon and cassia. Usually, cinnamon and cassia bark are fried whole at the beginning of cooking an Indian dish and left in.

A distinctively sweet aromatic spice used in Turkish cuisine from the Ottoman period. Its smell and flavors are strong enough to change the whole style of the food. Cinnamon, which plays a role in Turkish cuisine in stick and powder form, is often used in the rice used for stuffing vegetables, lamb, and chicken dishes. It is also an indispensable aroma in Turkish desserts. Cinnamon is added to beverages such as boza and salep, which are unique to Turkish cuisine. It is a source of polyphenol antioxidants, helps reduce cholesterol, regulates blood pressure, increases body resistance, and treats fungal infections. Cinnamon also has a weight-loss feature due to its effects on fat burning.