[kash-uh, kas-ee-uh] 
| 1. | Also called cassia bark, Chinese cinnamon. a variety of cinnamon derived from the cassia-bark tree. |
| 2. | any of numerous plants, trees, and shrubs belonging to the genus Cassia, of the legume family, several species of which yield medicinal products. |
| 3. | Also called cassia pods. the pods of Cassia fistulosa, a tree widely cultivated as an ornamental. |
| 4. | Also called cassia pulp. the pulp of these pods, used medicinally and as a flavoring. |
| cas·sia (kāsh'ə) n.
[Middle English, from Latin, a kind of plant, from Greek kasiā, kassiā, probably of Phoenician origin; akin to Hebrew qəṣīyâ, probably ultimately of Chinese origin.] |
Cassia
(1.) Hebrew _kiddah'_, i.e., "split." One of the principal spices of the holy anointing oil (Ex. 30:24), and an article of commerce (Ezek. 27:19). It is the inner bark of a tree resembling the cinnamon (q.v.), the Cinnamomum cassia of botanists, and was probably imported from India. (2.) Hebrew pl. _ketzi'oth_ (Ps. 45:8). Mentioned in connection with myrrh and aloes as being used to scent garments. It was probably prepared from the peeled bark, as the Hebrew word suggests, of some kind of cinnamon.