Cassia

Cassia is a spice derived from the bark of trees belonging to the genus *Cinnamomum*. It is closely related to cinnamon but has a stronger, more pungent flavour. The bark is harvested, dried, and often ground into a powder for use as a spice.

Cassia is primarily used to impart a warm, spicy flavour to a wide variety of foods. It is commonly found in baked goods such as cakes and pastries, as well as in savoury dishes like curries and stews. It can also be used in beverages and spice blends.

Cassia is not considered a food additive in the UK and does not have an E-number. It is naturally present in many foods. Cassia contains coumarin, a naturally occurring compound. While coumarin is found in many plants, consuming very large amounts of cassia over time could potentially lead to health issues due to its coumarin content, as noted by EFSA. However, at the levels typically consumed in food, it is not considered a risk by regulatory bodies.