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Cassia now generally includes the largest species of the legume subtribe Cassiinae, usually mid-sized to tall trees. Cassia is also the English common name of some unrelated species in the genus Cinnamomum of the family Lauraceae. Cassia is a spice similar to cinnamon but with a stronger flavor and therefore better used in savory dishes.
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It is less expensive than true cinnamon. It's the most common type of cinnamon sold in North America. Cassia cinnamon contains chemicals that seem to improve insulin sensitivity, which might help blood sugar control in people with... Cassia, tree of the family Lauraceae and the spice made from its aromatic bark.
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Similar to true cinnamon, to which it is closely related, cassia bark has a more pungent, less delicate flavor and is thicker than cinnamon bark. Cassia is commonly known as Chinese cinnamon, and its scientific name is Cinnamomum cassia. Cassia essential oil, or cassia bark oil, is derived by steam distillation of the cassia bark, leaves and twigs. Cassia provides independent and assisted living communities, memory care, skilled nursing care centers, short-term rehabilitation centers, adult day programs and a variety of community-based services for older adults across five states. The Cassia genus belongs to the Fabaceae family and is native to tropical regions.
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These evergreen trees or shrubs are admired for their bright, yellow flowers that bloom in clusters, often attracting butterflies and bees. Since Ceylon cinnamon and Cassia are two closely related spices, they are often confused with one another. However, they have unique differences in terms of origin, flavor, appearance, and health impact.