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Cassia (genus) - Wikipedia 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 | Description, Spice, Cinnamon, Uses, Processing, Facts . . . Cassia, tree of the family Lauraceae and the spice made from its aromatic bark 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
What Is Cassia? - The Spruce Eats Cassia is a spice similar to cinnamon but with a stronger flavor and therefore better used in savory dishes It is less expensive than true cinnamon
Cassia: Health Benefits, History, Properties, and Culinary Uses Cassia is produced from the bark of evergreen trees native to regions of Southeast Asia, including China, Indonesia, and Vietnam Over time, it’s found its way into pantries and medical texts worldwide, owing to its intense aroma, rich flavor profile, and potential health-supportive properties
Cassia vs. Cinnamon: Understanding the Differences Cassia brings robustness and spiciness to dishes, while cinnamon imparts sweetness and warmth Each spice has its own distinct role in the kitchen, adding depth to a wide range of recipes, both sweet and savory
Cassia Apartments | Las Vegas, NV Apartments For Rent Welcome to Cassia This newly renovated community is located in the heart of downtown Las Vegas and is just steps from restaurants, shopping, nightlife, and arts
Cassia Powder: Uses, Benefits How It Compares to Cinnamon Cassia powder is mainly made from two types of plants: Cinnamomum cassia, which is often called Chinese cinnamon, and Cassia tora, a different legume species Unlike true cinnamon, Cinnamomum cassia has a stronger, spicier flavor
What Is Cassia Cinnamon? A Practical Guide Cassia cinnamon (Cinnamomum cassia) is the most common type of cinnamon found in North American supermarkets — bold, spicy, and affordable If you’ve ever sprinkled cinnamon on oatmeal or used it in baking, you’ve likely used cassia For typical culinary use, it’s safe and effective However, it contains high levels of coumarin — a compound that can be harmful in large, regular doses