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| | Cassia |
 | | Cassia bark is darker, thicker and coarser, and the corky outer bark is often left on. |
 | | Where cinnamon and cassia are differentiated, cinnamon is used for sweet dishes, or ones requiring a subtle flavour, and cassia for strong, spicy, main dishes. |
 | | Cassia is often used in stewed fruits, especially apples and with mixed spices for pudding spice, pastry spice and mulling spices. |
| www.theepicentre.com /Spices/cassia.html (623 words) |
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