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 sieberiana plants, they usually never grow alone. In Nigeria the sweet extract of the stems is used for food. Chew sticks can also be made from the root-wood part of the plant. "Cassia sieberiana" is used to make tools, pestles, mortars, and also used for construction because it is a very hard wood that is resistant to termites. In addition, it is also an ornamental tree because of its brightly colored flowers. Some cultures also incorporate the plant in their religion and for superstitious and magical purposes. Parts of the plant have also been used traditionally as teeth cleaning twigs. Cassia