Cassia By Mark Overseas

Our range of Cassia is also a genus of plants in the family fabaceae. Cassia is the dried husk (bark) of a small, bushy evergreen tree. Botanically, it is considered inferior to cinnamon but still widely used as a flavoring agent. There are different varieties of cassia, obtained from different species of cinnamomum and originating from different sources. These include a chinesea , a indonesiana , a saigona , a vietnamesea and a indiana . Most of the spice sold as cinnamon in the united states and canada (where true cinnamon is still generally unknown) is actually cassia. Cassia bark is a popular ingredient in foods, beverages, perfumery, toiletries and cosmetics, while the oil of cassia finds extensive application in beauty products.