Spices. Used in China since the Zhou Dynasty. Primarily employed as a seasoning for cooking meat, also used in pickling, soaking in alcohol, and baked goods such as bread, cakes, and pastries. The amount used depends on need. It is also one of the main ingredients in making five-spice powder. Can also be used for extracting essential oils. Produced by steam distillation and re-distillation of fresh leaves and stems from the Lauraceae plant Cinnamomum cassia Blume.