Cassia comes from the dried bark of the evergreen tree from the laurel family. Cassia and Cinnamon are often spoken of interchangeably, but Cassia originated in Burma and Cinnamon originated in Sri Lanka. Cassia has a more intense aroma and flavor than cinnamon. It is good in savory dishes, such as curries, duck and pork. It is also good in fruit and vegetable dishes, from apples, plums, pumpkin and sweet potatoes. The Korintje cassia is milder than the cassia from Vietnam.