cassia

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Related to cassia bark: Cinnamomum cassia, Cinnamomum zeylanicum, cinnamon bark, cassia cinnamon, Cinnamon plant

cassia

(kăsh`ə): see cinnamoncinnamon,
name for trees and shrubs of the genus Cinnamomum of the family Lauraceae (laurel family). True cinnamon spice comes from the Ceylon or Sri Lanka cinnamon (C. verum or C. zeylanicum), now cultivated in several tropical regions.
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; sennasenna,
any plant of the genus Sennia (formerly placed in Cassia), leguminous herbs, shrubs, and trees of the family Leguminosae (pulse family), most common in warm regions. Some species are cultivated for ornament, but sennas are best known as medicinal plants.
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Cassia

 

(also known as senna), a genus of perennial herbs, shrubs, or small trees of the family Leguminosae. The leaves are compound, even-pinnate, with five to ten pairs of narrow leaflets. The flowers are yellow (more rarely, white or reddish) and are gathered into racemes. Although they are irregular, their petals are almost identical in size. There are ten stamens—three are often reduced. There are approximately 500–600 species, distributed primarily in the tropics and subtropics of both hemispheres (particularly in America).

Several species are used in medicine, including Cassia angus-tifolia (native to western Arabia), C. acutifolia (native to mountainous regions of the Sudan, cultivated in the USSR in Middle Asia and Kazakhstan), and C. obovata (native to Sudan; cultivated in Transcaucasia, Krasnodar Krai, and the southern Ukraine). They are the source of Alexandrian leaf. Senna leaves, the leaves of C. acutifolia, contain anthraglycosides, which act as a cathartic when taken internally. They are used in the form of an infusion, as a cathartic tea (black draft). Senna leaves are a component of the complex powder of licorice root. In the USSR, C. angustifolia and C. acutifolia are cultivated as annuals on irrigated lands in southern Kazakhstan and Middle Asia.

In order to develop normally, cassia needs a sunny exposureand warmth. It grows best in loose nonsaline, loamy soils withdeep ground water. Cassia should be planted in soil from whichpasture crops have been harvested. Before planting, immediatefall plowing is done, with preliminary irrigation. During plow-ing, manure (20–30 tons per hectare) or compost with super-phosphate (3 centners/ha) is applied. Early in spring the field isharrowed, and the soil is leveled. The field is sown (8 kg/ha); thewidth between the rows of seeds is 60–70 cm. During the periodof growth and development (the phase of blooming and branch-ing), the plants are fed ammonium sulfate and superphosphateand irrigated five or six times. When a yellowish tint appears onthe lower leaves, harvesting is begun. The second, or principal, gathering of leaves occurs after 20–25 days. The leaves are driedin shade or sun. The yield of air-dried leaves and fruits is 8–10centners/ha.

cassia

1. any plant of the mainly tropical leguminous genus Cassia, esp C. fistula, whose pods yield cassia pulp, a mild laxative
2. a lauraceous tree, Cinnamomum cassia, of tropical Asia
References in periodicals archive ?
The brand features a botanical mix that includes bergamot orange, lemon peel, cardamom pods, cassia bark, angelica root and coriander seeds.
The brand features a botanical mix that includes k bergamot orange, lemon peel, cardamom pods, cassia bark, angelica root and coriander seeds.
43% ABV; distilled from almonds, lemon peel, licorice, juniper berries, orris root, angelica, coriander, cassia bark.
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.
Serves 2 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 & dried) 2tbsp coriander stalks 2 garlic cloves 2 chillies 150ml sweet chilli sauce 2tbsp fish sauce Juice of ' a lime Method Steam pork ribs over the beer and spices for three hours.
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.
Ibiza fans will love the melon, mandarin and vanilla in Beach House fragrance or relax with the hints of jasmine, cedar wood and cassia bark in Serve Chilled.
2 dried red chillies small piece cassia bark or cinnamon stick light soy sauce, salt and sugar a few lengths spring onion greens
Aroma: Spicy with distinct notes of rye, black pepper, cedar and cassia bark sweetened with a dusting of marzipan.
INGREDIENTS Whole spices 6 green cardamom 3 cloves 5 cassia leaves 1 large stick of cassia bark 10 black peppercorn Ground spices 3 tsp ground chilli 3 tsp ground coriander 1 tsp ground cumin 1/2 tsp ground nutmeg 2 tsp salt 8 chicken legs, trimmed and thighs separated 3 tbsp Corn oil 4 medium onions finely sliced 5 cloves of garlic finely chopped 1" ginger crushed 4 tbsp yoghurt whisked 2 tomatoes Juice of 1 lime Generous pinch of garam masala Generous handful of mint, finely chopped Generous handful of fresh coriander, finely chopped Handful of dried fried onions (optional) 750g basmati rice 150g flour made in to a stiff dough METHOD 1 Pre-heat your oven to 120degC.