CINNAMON AND CASSIA.
Cassia bark resembles Cinnamon in appearance, smell, and taste, and is very often substituted for it; but it may be readily distinguished: it is thicker in substance, less quilled, breaks shorter, and is more pungent. It should be chosen in thin pieces: the best being that which approaches nearest to Cinnamon in flavour; but that which is small and broken should be rejected.