Hi Ryan!!!

I haven't Posted anything here in about 4 months but since I happened to
see your Post I decided to put you out of your Misery:

> Alright I gotta know
> WHAT IS CASSIA ?
> where is it from ?
> How do you get it?
> What does it taste like ?
> And How much is it ?

I just went to:
Merriam-Webster OnLine -
WWWebster Dictionary - Search screen
http://www.m-w.com/dictionary.htm
and typed in "cassia" and here's what I got:
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Main Entry: cas·sia
Pronunciation: 'ka-sh&
Function: noun
Etymology: Middle English, from Old English, from Latin, from Greek kassia, of
Semitic origin; akin to Hebrew qesI`Ah cassia
Date: before 12th century
1 : a coarse cinnamon bark (as from Cinnamomum cassia)
2 : any of a genus (Cassia) of leguminous herbs, shrubs, and trees of warm
regions
-----
Gritman Corporation : Cassia Bark
http://www.gritman.com/p167.htm
---
Common Name: Cassia Bark (Cinnamon)
Scientific Name: Cinnamomum cassia
Family Name: Lauraceae(Laurel)
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http://www.humorscope.com/herbs/cassia.html
---
         cassia ... cassia ... cassia ... cassia ... cassia ... cassia

                                    cassia

Cinnamomum Cassia Family: Lauraceae

Cassia is closely related to cinnamon and is often confused with it. Cassia
has a strong, sweet taste and aroma more like cinnamon than cinnamon to
American palates. Cassia hails from Burma instead of cinnamon's birthplace of
Sri Lanka. A long used spice, cassia was used in China as long ago as 2500
B.C.

Cassia buds are highly aromatic and similar in appearance to cloves. In China
the buds are used to give candy a cinnamon flavor. What you generally find
sold as "Cinnamon sticks" are actually cassia bark quills. Cassia is commonly
mixed with cinnamon in commercial "ground cinnamon." This mixture's potency is
short lived, so be sure to keep it in airtight tinted glass containers, in a
cool place.

Warning: Do not confuse Cinnamonum Cassia with Cassia Marilandica (wild senna)
or Cassia senna (senna), these contain strong cathartics that may cause
violent purging. Teas made from the Cassia family may be dangerous.

The leaf oil can used in tonics, antiseptics, and in remedies for intestinal
gas, nausea, colds, and hypertension.

As a side note: it's not cost-effective for the major pharmaceutical companies
to fund research to determine the effectiveness of naturally occurring
substances. Since medical research is extremely expensive, and since naturally
occurring pharmacological substances are very difficult to patent and trivial
to reproduce, private sources do not tend to fund much research into medicinal
uses of normal herbs. It's wise to be skeptical about any claims for herbal
remedies, of course, but one can't assume that those claims are entirely
invalid either, in the absence of any empirical evidence to refute them.

Recipes:
note: most times you see cinnamon in a recipe you can subsitute cassia.

   1.Cassia Toast [http://www.humorscope.com/herbs/recipes/rec0013.html]



Back To Herbs & Spices [http://www.humorscope.com/herbs/herbs.html]

Ron E. Lunde <[log in to unmask]>
Last modified: Monday, June 19, 1995 at 10:30pm
-----
Well I think that answers most of you questions I would think, but to
just make sure let's see:

> Alright I gotta know      * Answered
> WHAT IS CASSIA ?          * Answered
> where is it from ?        * Answered
> How do you get it?        * Answered - if you want to know technically
                              how they get it - :)!!! - But just check
                              you Local Health Food Stores I would guess
> What does it taste like ? * Answered
> And How much is it ?      * Not Answered - What you want me to do
                              everything for you :)!!!

Anyway, that's all for now.  I would like to know what other People's
experiences with it are so I look forward to that and let me know if you
find it and what you think.  I hope you found this helpful.  It's sort
of fun to be back Posting again - :)!!!

 - Take Care!!!

 - Gregg!!!