Click here to Login
- Disclaimer
"Information here is provided for discussion and educational purposes only. It is not intended as medical advice or product or ingredient review/rating. The information may not apply to you and before you use or take any action, you should contact the manufacturer, seller, medical, dietary, fitness or other professional. If you utilize any information provided here, you do so at your own risk and you waive any right against Culinary Communications Private Limited, its affiliates, officers, directors, employees or representatives.”
NutriBuddy™ 
Description
Cassia is a tree native to Asia. An evergreen which grows to 40-80 feet. In Greek and Roman pharmacopoeia, Cassia was considered one of the most important herbs. Cassia leaves were also mentioned as spice in an ancient, Roman cookbook.
There is a little confusion between cassia and bay leaves. They look somewhat similar in appearance and color. They can be substituted, but they will have entirely different flavors. They are often labeled as "Indian bay leaves," or just "bay leaves'', causing confusion with the leaf from the bay laurel. Bay laurel leaves are shorter and light to medium green in color, with one large vein down the length of the leaf, while tej patta leaves are about twice as long and wider, usually olive green in color, and with three veins down the length of the leaf. Cassia leaves are primarily used in Massaman Curry.