Spice, also called Chinese cinnamon, consisting of the aromatic bark of the Cinnamomum cassia plant, of the laurel family. Similar to true cinnamon bark, cassia bark has a more pungent, less delicate flavor and is thicker. It is used as a flavoring in cooking. Whole buds, the dried, unripe fruits of C. cassia and C. loureirii, taste like the bark and are added to foods for flavoring. Confusion sometimes arises with another group of plants because Cassia is the name of an extensive genus of legumes, the source of various medicinal products and of senna leaves.