Cinnamomum cassia elongated leaves that are long and have a decidedly reddish colour when young. Chinese cassia is a close relative to Ceylon cinnamon ("C. verum"), Saigon cinnamon ("C. loureiroi"), also known as "Vietnamese cinnamon", Indonesian cinnamon ("C. burmannii"), also called "korintje", and Malabar cinnamon ("C. citriodorum") from Sri Lanka. In all five species, the dried bark is used as a spice. Chinese cassia's flavour is less delicate than that of Ceylon cinnamon. Its bark is thicker, more difficult to crush, and has a rougher texture than that of Ceylon cinnamon. Most of the spice sold as cinnamon in the United States,
Cassia gum feed (pet food). A chemically-modified grade is used in personal care products. Cassia gum The term cassia gum refers to the flour made from the endosperms of the seeds of "Senna obtusifolia" and "Senna tora" (also called "Cassia obtusifolia" or "Cassia tora"). It is composed of at least 75% polysaccharide, primarily galactomannan with a mannose:galactose ratio of 5:1, resulting in a high molecular mass of 200,000-300,000 Da. In 1995, cassia gum was added to the list of approved food additives in Japan by the Japanese Ministry of Health and Welfare. Two GRAS notices were filed to the U.S. Food and