Cinnamomum cassia has a sweeter flavor than Indonesian cassia, similar to Saigon cinnamon, but with lower oil content. Cassia bark (both powdered and in whole, or "stick" form) is used as a flavoring agent for confectionery, desserts, pastries, and meat; it is specified in many curry recipes, where Ceylon cinnamon is less suitable. Cassia is sometimes added to Ceylon cinnamon, but is a much thicker, coarser product. Cassia is sold as pieces of bark (as pictured below) or as neat quills or sticks. Cassia sticks can be distinguished from Ceylon cinnamon sticks in this manner: Ceylon cinnamon sticks have many thin layers
Cassia gum 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 Drug Administration (FDA), one on June 23, 2000 (GRN 51) and one