Cassia

The spice cassia is the aromatic inner bark of the cassia tree (Cinnamomum cassia) native to southern China and Southeast Asia. Related to cinnamon, cassia has a similar warm, sweet and pungent flavour, but is usually thicker and harder, making it suitable for strong, robust dishes such as spiced meats and curries.

Cassia is usually sold rolled into quills, which may either be added whole to stews and casseroles or ground into a powder. Dried cassia buds, which look rather similar to cloves, can be used in much the same ways as the sticks.

Cassia may be added to stewed fruits, especially apples and combined with other spices for puddings and pastries. It can also be used for curries, pilaffs and spicy meat dishes. Cassia and cinnamon may often be used interchangeably in recipes; however, cassia is much cheaper than cinnamon and in fact is often labelled and sold ground as cinnamon.