cassia

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cassia

(kăsh′ə)
n.
1. Any of various chiefly tropical or subtropical trees, shrubs, or herbs of the genus Cassia in the pea family, having pinnately compound leaves, usually yellow flowers, and long, flat or cylindrical pods.
2.
a. A tropical evergreen tree (Cinnamomum aromaticum syn. C. cassia) of East and Southeast Asia, having aromatic inner bark.
b. The bark of this tree, often ground and used as a spice. It is the chief source of cinnamon in the United States.

Cinnamon cassia

Chinese medicine
A tree native to southeast Asia which has analgesic, astringent and diaphoretic principles. In Chinese herbal medicine, the bark and twigs are used for different indications: cinnamon bark is used for anorexia, abdominal pain, asthmatic wheezing, diarrhoea, fatigue, impotence, infertility, loss of libido and urinary frequency; cinnamon twigs are used for arthritis, colds, fibroids, low-grade fever and painful menses. Both may be use in Raynaud phenomenon, to improve vision and as a cardiovascular tonic.

Cassia

legume genus of the Caesalpiniaceae family of plants; contain anthraquinone glycosides which causes diarrhea and myopathy. Includes C. acutiflora (senna), C. arachoides, C. barclayana, C. didymobotrya, C. floribunda, C. obtusiflora (sicklepod), C. roemeriana. Many species in the genus have been reclassified as Senna spp.

Cassia occidentalis
causes degeneration of striated muscle with a consequent myoglobinuria and atrophy of skeletal muscles and cardiomyopathy of sufficient extent to cause death. Called also coffee senna, wild coffee.
References in periodicals archive ?
47% ABV; distilled from almonds, lemon, licorice, juniper berries, orris root, angelica, coriander, cassia bark, cubeb berries, grains of paradise.
2% ABV; distilled from juniper berries, coriander seeds, angelica root, angelica seeds, cassia bark, caraway seeds, nutmeg, rosemary and sage.
The brand features a botanical mix that includes bergamot orange, lemon peel, cardamom pods, cassia bark, angelica root and coriander seeds.
almonds and lemon peel from Spain, orris root and juniper berries from Italy, grains of paradise from West Africa, liquorice from China, angelica from Germany, coriander from Morocco, cassia bark from south east Asia and cubeb berries from Java.
Serves two, with one or two other dishes and rice, or four three or four dishes and rice) 500g/1lb 2oz belly pork (skin optional) 2tbsp groundnut oi 2tbsp white sugar 1tbsp Shaoxing wine 20g/3/4 oz fresh ginger, skin left on and sliced 1 star anise 2 dried red chillies a small piece cassia bark or cinnamon stick light soy sauce, salt and sugar few lengths spring onion greens Plunge belly pork into boiling water and simmer for 3-4 mins until partially cooked.
LAMB ROGAN JOSH A traditional slow-braised lamb dish from Kashmir Ingredients: 1kg lamb osso bucco 200ml corn oil 2 inch cassia bark 5 cloves 2 black cardamom 6 green cardamom 4 cassia leaves 10 black peppercorns 200g finely sliced onion 3 tbsp garlic and ginger paste 300ml strained tomato pulp Salt to taste Juice of one large beetroot 40g brown onion and 2 tbsp yoghurt blitzed into a paste Ground spices ' tbsp Kashmiri chilli ' tbsp turmeric 2 tbsp ground coriander - tbsp ground cumin powder Pinch of garam masala Method: Heat the corn oil in a heavy-based pot and add the cassia bark, cloves, black cardamom, green cardamom, cassia leaves, black peppercorns and onions.
Each restaurant jealously guards its own special recipes, but spices such as cumin, cardamom, coriander, cloves, cassia bark and ginger are typically used.
This is when I was introduced to spices such as cassia bark, cardamom pods and coriander seeds.
But gin is truly an international spirit with ingredients such as cardamom from Sri Lanka, cassia bark from Vietnam, orange peel from Spain, coriander seed from the Czech Republic, angelica root from Germany.
Dalcha Gosht 10-hour braised short rib of grass fed, free range Aberdeenshire beef with traditional Hyderabadi chana dhal simmered in veal marrow reduction spiced with elephant cardamom and cassia bark.
Ingredients: 1 rack of pork belly ribs 1 litre Chang beer 2 strips cassia bark or cinnamon stalk 1 star anise 6 cloves 1 stalk lemongrass 500g raw peeled peanuts (blanched in cold water and Chang Steamed Mussels with Lemongrass & Chilli.