|
|
|
|
|
|
 |
| |
|
| |
 |
Cassia is the dried husk (bark)
of a small, bushy evergreen tree. Though botanically has
close relations, cassia is considered inferior to cinnamon.
There are different varieties of cassia, obtained from
different species of Cinnamomum and originating from different
sources. These include 'Chinese', 'Indonesian', 'Saigon',
'Vietnamese' and 'Indian'. Though there is a generic likeness
in the aromatic properties of the various species of cassia,
they do exhibit differences in some respects. Cassia bark
is a popular ingredient in foods, beverages, perfumery,
toileteries and cosmetics, while the oil of cassia finds
extensive application in liquors and beauty products.
Cassia is often used as a less costly substitute to true
cinnamon. In India, cassia is grown in the North-Eastern
states and in the evergreen tracts along the high ranges
of the Western Ghats. |
Botanical name: Cinnamomum cassia Blume
Family name: Lauraceae
Commercial part: Bark and leaf
|
| |
Name in international
languages
Spanish:
Canela de la China
French:
Cannelle de cochinchine
German:
Z Limtkassie
Swedish:
Kassia
Arabic:
Darasini
Dutch:
Kassia
Italian:
Cassia
Japanese:
Bokei
Chinese:
Kuei/Kwei |
|
| |
|
|
|
