Cinnamomum cassia
Cinnamomum cassia
Cinnamomum cassia, commonly known as Chinese cinnamon or cassia, is a type of cinnamon species native to southern China and widely used as a spice and traditional Chinese medicine.
Pronunciation
Cinnamomum cassia: /sɪˈnæməməm ˈkæsiə/
Etymology
The term "Cinnamomum cassia" is derived from the Latin Cinnamomum, which is the genus name for a variety of trees and shrubs in the Lauraceae family, and cassia, a term that has been used since ancient times to refer to several different types of cinnamon.
Description
Cinnamomum cassia is an evergreen tree that grows up to 10-15 meters tall. The leaves are oblong-lanceolate, about 7–12 cm long and 3–5 cm broad. The flowers are greenish-white, and the fruit is a small, purple berry.
Uses
Cinnamomum cassia is primarily used as a spice, providing a stronger, spicier flavor than Ceylon cinnamon. It is also used in traditional Chinese medicine for its supposed health benefits, including anti-inflammatory and antimicrobial properties.
Related Terms
- Cinnamon: A spice obtained from the inner bark of several tree species from the genus Cinnamomum.
- Cinnamomum verum: Also known as "true cinnamon" or "Ceylon cinnamon".
- Traditional Chinese Medicine: A branch of medicine based on more than 3,500 years of Chinese medical practice.
External links
- Medical encyclopedia article on Cinnamomum cassia
- Wikipedia's article - Cinnamomum cassia
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