Cassia spice is strongly aromatic, sweet, warm and is often used in place of cinnamon. Cassia is the dried husk (bark) of a small, bushy evergreen tree. Botanically, it is considered inferior to cinnamon but still widely used as a flavoring agent. There are different varieties of cassia, obtained from different species of Cinnamomum and originating from different sources. These include Chinese, Indonesian, Saigon, Vietnamese and Indian. Most of the spice sold as cinnamon in United States and Canada is actually cassia. Cassia bark is a popular ingredient in foods, beverages, perfumery & cosmetics, while the oil of cassia finds extensive application in liquors and beauty products.

Cassia is an aromatic bark, similar to cinnamon, but differing in strength and quality. Cassia bark is darker, thicker and coarser, and the corky outer bark is often left on. The outer surface is rough and greyish brown, the inside bark is smoother and reddish-brown. Cassia is less costly than cinnamon and is often sold ground as cinnamon. When buying as sticks, cinnamon rolls into a single quill while cassia is rolled from both sides toward the centre so that they end up resembling scrolls.

Botanical Name :	Cinnamomum cassia
Popular Name :	Dalchini
Family Name :	Lauraceae

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