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 (genus) to prevent desertification. "Cassia" species are used as food plants by the caterpillars of many lepidopteran taxa. For example, the skipper "Astraptes fulgerator" and the pierids "Catopsilia pomona" and "C. pyranthe" are all seen on "Cassia fistula". The latter utilizes several other cassias, as well. The plant pathogenic viruses cassia yellow blotch bromovirus and cassia yellow spot potyvirus were first described from "Cassia". Because the name "Cassia" is not precise, it is sometimes difficult to know what is meant by references to plants known as "cassias". Cassia gum, for example, is made from "Senna obtusifolia", a species formerly included in