Cassia Bark (dalchini or kashasi) is the dried bark of Cassia, a small evergreen tree, found in India, China and Vietnam. The bark produces a spicy sweet bitter taste while giving off an aromatic smell when added to dishes. Cassia is widely used in Indian cooking than the more expensive cinnamon sticks, though perhaps not as pungent, though serving the same purpose. The bark cannot be grinded to form a powder like you can with the sticks, as the bark is much thicker and rougher in texture. The bark is often used whole and in small amounts an inch of bark or two at a time as they can often overpower a dish.Used in: Meat & other types of curry dishes, certain rice’s dishes and even tea.