A genus of leguminous plants (herbs, shrubs, or trees) of many species, most of which have purgative qualities. The leaves of several species furnish the senna used in medicine.
The bark of several species of Cinnamomum grown in China, etc.; Chinese cinnamon. It is imported as cassia, but commonly sold as cinnamon, from which it differs more or less in strength and flavor, and the amount of outer bark attached.
Pungent, warm smell like cinnamon. Used in our Victorie Joy Candle.
Most North American 'cinnamon' is actually cassia, often considered an inferior substitute (Grieve, Rosengarten).
Cassia is closely related to cinnamon and is often confused with it. Cassia has a strong, sweet taste and aroma more like cinnamon that cinnamon to American palates. It hails from Burma instead of cinnamon's birthplace of Sri Lanka. A long used spice and has been used in China for as long ago as 2500 B.C.
(No English equivalent) A more robust and cheaper version of Cinnamon but with otherwise similar flavour. Almost exclusively found in the form of chips of bark. In India, used interchangeably with cinnamon for savoury dishes.
Ex.30: 24; Ps.45: 8; Eze. 27: 19] - A genus of plant with many species. The Biblical cassia is an oil extracted from one of these. It was very aromatic, and used as a perfume by the Jews.
any of various trees or shrubs of the genus Cassia having pinnately compound leaves and usually yellow flowers followed by long seedpods
Chinese tree with aromatic bark; yields a less desirable cinnamon than Ceylon cinnamon
Cassia is a genus of Fabaceae (subfamily Caesalpinioideae). Confusingly, cassia is also the English name of Cinnamomum aromaticum in the Lauraceae. This article is about the genus Cassia.
