Cassia is the dried aromatic bark of a small, bushy Cinnamon cassia plant of the family Lauraceae. Cassia is similar to cinnamon but differ in both strength and quality. Cassia bark is darker, thicker and coarser than cinnamon. There are different varieties of cassia, obtained from different species of Cinnamon they are 'Chinese', 'Indonesian', 'Saigon', 'Vietnamese' and 'Indian'. These varieties have a strong aroma and are slightly sweet, warm, bitter and mucilaginous flavor. Cassia bark is used as flavouring agent in candies, desserts, baked goods, and meat; it is specified in many curry recipes, where cinnamon is less suitable and is used particularly in liqueurs and chocolate. It is an ingredient in mixed spice, pickling spices. It is good with stewed fruits. Cassia has medicinal properties almost identical to cinnamon. The volatile oil is used in some inhalants, in tonics and as a cure for flatulence, sickness and diarrhoea.