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 It is believed that crossbills used the public information of different calls to forage. This eventually led to assortative flocking when crossbills would follow vocalizations that would provide them the easiest route to food. This can be another mechanism to how the Cassia crossbill diverged from the red crossbill. The Cassia crossbill and the other red crossbill call types will strongly associate with their own call types. Between 2001 and 2006, less that 1% of Cassia crossbills paired with other call types. Compared to the red crossbill call types, which are opportunistic breeders throughout most of the year, the Cassia