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 marksiana endangered. It is a small to medium-sized tree, up to 25 m tall and a stem diameter of 50 cm. The trunk is not buttressed, with grey-brown wrinkled bark. Compound leaves are alternate on the stem, with four to 16 leaflets, 2.5 to 7.5 cm long, usually opposite the leaf stem. Leaflets vary in shape, mostly lanceolate or ovate-lanceolate and broader. Leaf veins easily noticed. Showy and attractive yellow flowers form on racemes from September to November. A long, thin pod matures from June to October, 30 cm long and 2 cm in diameter. Cassia marksiana Cassia marksiana, Marks cassia,