Ingredients: Cassia Bark. Cassia is an aromatic bark, similar to cinnamon, but differing in strength and quality. It is darker, thicker and coarser, and the corky outer bark is often left on. The pieces are harder and tougher, so they are more difficult to grind. They can be used whole in stews and casseroles, although the bark will flatten during cooking. Cinnamon is usually used for sweet dishes, or ones requiring a subtle flavour, whereas cassia is mostly used 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. In main dishes it is used in curries, pilaus and spicy meat dishes.