Cassia 4:1

Botanical: Cinnamomum cassia
Family:   Lauraceae (laurel)

Other common names: Cassia Bark, Canton Cassia, Bastard Cinnamon, Chinese Cinnamon, Tramboon, Cassia Seed, Canel, Chakunda, Cassia Aromaticum,  Rou Gui

Cassia Bark is aromatic and similar to Cinnamon in its actions, but differs in both strength and quality.  Cassia acts as a tonic, carminative and stimulant and has been used to treat nausea and flatulence.  It is also used alone, or in combination with other herbs, to treat diarrhea.  Recent studies have determined that Cassia may dramatically reduce blood sugar, cholesterol and triglyceride levels in the blood.

Disclaimer:
The information presented herein by Viable Herbal Solutions is intended for educational purposes only. These statements have not been evaluated by the FDA and are not intended to diagnose, cure, treat or prevent disease. Individual results may vary, and before using any supplements, it is always advisable to consult with your own health care provider.

History and Uses:
Cassia is native to Burma and grown in China, Indo-China, the East and West Indies and Central America.  The tree grows in hot, wet, tropical climates both wild and cultivated.  The stems are cut down when the bark is mature, and the bark is removed in short lengths and then dried. Cassia bark is aromatic and similar to Cinnamon, but differs in both strength and quality. Cassia bark is darker, thicker and coarser, and the corky outer bark is often left on.  The outer surface is rough and grayish brown, while the inside bark is smoother and reddish-brown.  As one of its common names (Bastard Cinnamon) implies, Cassia is usually regarded as a substitute for Cinnamon, which Cassia closely resembles. Cassia is less costly than Cinnamon but is often sold ground under the "cinnamon" label. When buying as sticks, Cinnamon rolls into a single quill, while Cassia is rolled from both sides toward the center, resembling a rolled scroll.  For culinary uses, Cinnamon is used for sweet dishes or ones requiring a subtle flavor, while Cassia is used for strong, spicy, main dishes.  In many countries, the two spices are still used interchangeably, and in North America the more robust Cassia is usually used, although generally sold under the name, Cinnamon.  Cassia is often used in stewed fruits, especially apples and with mixed spices for puddings, pastries and for mulling.  In main dishes, it is used in curries and spicy meat dishes.  Dried Cassia leaves are the Indian herb, tejpat, which are sometimes erroneously called bay leaves.  Cassia is an Ayurvedic herb and is also used extensively in Chinese medicine.  Cassia is called kwei in the early Chinese Shen-Nong Herbal (c. 2700 B.C.), and it reached Europe during classical times with Arabian and Phoenician traders.  By the Middle Ages, the buds were well known in Europe.  The primary chemical constituents of Cassia include cinnamaldehyde, gum, tannins, mannitol, coumarins and essential oils (aldehydes, eugenol, pinene).   The properties of Cassia are due largely to the activity of the cinnamaldehyde content, and recent studies have determined that Cassia may dramatically reduce blood sugar, cholesterol and triglyceride levels in the blood. Cassia is considered a tonic, carminative and stimulant.  It is used to treat nausea and flatulence and is also used alone, or in combination with other herbs, to treat diarrhea.  Cassia has also been used for a number of other conditions, including impotence, frigidity, feeling of coldness or pain in the loins and knees, deficiency of the kidney, dizziness, inflammation of the eyes and sore throat.  This herb is thought to be especially good for conditions of the eyes, and is used to brighten them and relieve pain, congestion, itchiness, redness or sensitivity to light when caused by wind-heat conditions. Cassia may be effective in lowering cholesterol and reducing blood pressure, and when used topically, it is thought to be helpful for various skin conditions.  Mixed with lime juice, Cassia has been used to ease skin itch and eruptions.  As a poultice, the warmed leaves of Cassia have been used to reduce gout, sciatica and joint pains.

Recommended Dosage:
Take two (2) Capsules, two (2) times each day with water at mealtimes.

Contraindications:
Pregnant or nursing women should not use Cassia, nor should those who are allergic to Balsam of Tolu.  Diabetics, people who take blood thinners (Coumadin, aspirin, etc.), or women who experience excessive menstrual bleeding should not use Cassia without first consulting their health care providers.

Capsule Information:
Our Cassia supplements are encapsulated in 100% Gluten-free, Vegetable Cellulose, Certified Kosher, size "00" Capsules. (click here for size comparison) Each capsule contains approximately 600 mgs.