CookingBites list of spices

[Morning Glory]

Cassia (Cinnamomum aromaticum)

Well spotted!!

Cassia bark is already listed. Look at the quoted section above in SatNavSaysStraightOn' s post.

 

[SatNavSaysStraightOn]

Well spotted!!
If you buy whole cinnamon, you're probably used to seeing a few sticks in a jar. The bark is hard and you need to bash it to break it up. It's Chinese cinnamon.
Sri Lankan cinnamon ( cassia) is much more brittle; the quills can be broken up with your fingers. Oddly enough, in Mexico, it's Sri Lankan cinnamon that is used and that is most common.

The cinnamon we get here is thin and flaky and you'll get +10 sticks to a round tub. That's the normal stuff. Cassia is sold separately and doesn't usually include the word bark.... it's thick and never round or the whole stem, but thick flakes oddly enough looking exactly like bark...

 

[Barriehie]

Personally I don't consider garlic powder or onion powder to be spices. They're both vegetables which have been industrially manipulated. I also wonder about capers ( which are usually used in pickled, or salted form - never seen them dried) and tamarind, which is a leguminous fruit. Indian cuisine, for example, uses dried mango powder ( amchoor) and dried pomegranate seeds ( anardana) for sour, but I've only ever seen tamarind in liquid form.

Morelo's Market