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 crossbill the red crossbill call types, the Cassia crossbill has a deeper and thicker bill to crack open the harder pine cones in its habitat. It’s body mass(g) ranges from 29.2-43.9, while its wing length(mm) 85.0-100.0 and bill depth(mm) 8.90-10.56. The Cassia crossbill is found year-round exclusively in the forests of the South Hills and Albion Mountains in South Idaho. Compared to its counterpart, the red crossbill, which is a global species, the total area the Cassia crossbill resides in equates to about 67km². They are almost exclusively found in mature and old-growth lodgepole pine dominated forests that do not have