Cassia, derived from the bark of the Cinnamomum cassia plant, is often compared to cinnamon due to their similar origins but has distinct characteristics. This spice predominantly grows in China and Southeast Asia. Cassia's appearance is thicker and rougher compared to the finer, smoother bark of true cinnamon (Cinnamomum verum).
Its scent profile is robust and pungent, marked by a strong, spicy aroma that is both warm and sweet. The scent of cassia carries more intensity than that of true cinnamon, with a heavier emphasis on its balsamic, woodsy notes. Some also detect a slight muskiness in cassia that cinnamon generally lacks.
Cassia is frequently used in perfumery to add depth and warmth to fragrant compositions, often featured in spicy or oriental fragrance categories. Alongside its use in perfumery, it is a staple spice in various culinary traditions, notably in Chinese five-spice powder, lending its bold, fiery edge to enhance flavors.