Cassia is similar to, but hotter and sweeter than cinnamon. Also known as saigon cinnamon, bakers cinnamon or rather unfortunately as bastard cinnamon, cassia is often used in place of cinnamon, particularly in America and there is often confusion about the difference between the two. As a rule cassia lacks the subtleties of good cinnamon but in baking especially the extra sweetness and heat of cassia adds more than the equivalent amount of cinnamon. Cassia bark is also widely used in alot of savoury Chinese cooking and is an important part of five spice powder.

uses: Add cassia in place of cinnamon to cakes, biscuits or desserts. Add pieces of the coarse-cut cassia bark to a braised pork or duck dish with star anise and soy for a distinct Chinese flavour.