Cassia also called Chinese Cinnamon, spice consisting of the aromatic bark of the Cinnamomum cassia plant of the family Lauraceae. Similar to Cinnamomum zeylanicum, cassia bark has a more pungent, less delicate flavour and is thicker than cinnamon bark. It contains from 1 to 2 percent oil of cassia, a volatile oil, the principal component of which is cinnamic aldehyde. Its extraordinary unique flavour made cinnamon once more valuable than gold. Cassia bark is used as a flavouring in curries, pastries, liqueurs and chocolate. Southern Europeans prefer it to Cinnamomum zeylanicum, but, in North America, ground cinnamon is sold without distinction as to the species from which the bark is obtained.

Cloves are the small, reddish-brown flower bud of the tropical evergreen tree Syzygium aromaticum, believed indigenous to the Moluccas, or Spice Islands, of Indonesia. During the late Middle Ages, cloves were used in Europe to preserve, flavour, and garnish food. Cloves, by weight, exceeded the value of precious metal in the early spice trade. Strong of aroma and hot and pungent in taste, cloves are used to flavour meats and bakery products. In Europe and the United States the spice is a characteristic flavouring in Christmas holiday fare, such as wassail and mincemeat. As early as 200 BC, envoys from Java to the Han-dynasty court of China brought cloves that were customarily held in the mouth to perfume the breath during audiences with the emperor.

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