Cinnamon or Cassia Bark: Which is which, and what's better to use?

Throughout the book, there are recipes which call for cinnamon sticks. We’ve been asked whether these can be replaced by cassia bark – which is similar.  As a rule in the restaurant, we use the cinnamon sticks, which are just that – sticks.  They’re like little brown cigarettes (for want of a better description), rather than cassia bark, which looks like shavings from the branch of a tree.  There’s much discussion as to whether these are interchangeable, but my recommendation is to go for cinnamon sticks rather than cassia bark.  I feel, as a restaurateur, that the sticks produce a different – and better - flavour, and they also seem to be the preferred choice in Bengali home cooking. But remember: cookery is an art, so experiment!  You may find you prefer the taste of the bark.  It’s up to you!

Please note that in the recipe update for base sauce (here), we've used cassia bark to add some variety. 

As an aside, we've had a few queries about the availability of cinnamon sticks.  Most Asian stores will stock cassia bark, but not the sticks.   We've found cinnamon sticks in jars in most supermarkets. 

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