Dried cassia buds resembling cloves are used in the East for pickles, curries, candies and spicy meat dishes.
Tiny yellow cassia flowers have a mild cinnamon flavor and are sold preserved in a sweetened brine and used to perfume sweets, fruits, teas and wines.
Cinnamon continues to be a popular spice used in Vietnamese cuisine, especially in stews, soups and desserts. You can use this reddish-brown or yellow-brown tree bark as dried, rolled-up strips or ground.
