Useful properties and harm of cassia (Chinese cinnamon). Cassia and cinnamon: how to distinguish them from each other The healing properties of cassia

It has firmly established itself among our taste preferences and is gaining more and more popularity. A less well-known spice is its Chinese relative, cassia, which, however, has already firmly occupied the domestic market, but has not yet had a definite place in the minds of the consumer, and therefore a lot of controversy swarms around it. Let's try to figure out what it is and what it is.

Description

Cassia, or Chinese cinnamon, is a woody plant genus Cinnamomum (cinnamon) family, originally growing in the vastness of China, but also cultivated in India in Sri Lanka.

Quite high and reaches 15 m in height, which is very different from its one and a half meter bushy relative from Ceylon - Ceylon cinnamon. Despite the difference in size, the leaves and flowers of both plants are almost indistinguishable in appearance.

Did you know? Most of all, cinnamon is used in Indian, Chinese cuisines - seasoning is used in every third dish.

It is interesting that the names that have been fixed (for Chinese cinnamon - “false cinnamon”, and for Ceylon cinnamon - “real”) names do not quite correspond to reality, since both occupy adjacent positions in taxonomy, and the chemical composition of their bark differs only quantitatively, and then only by 1-2%.

Another thing is the parts of the plant that are used in industry: for cassia, this is the bark itself, its keratinized part, and for Ceylon cinnamon, it is soft cambium and phloem. This is the reason for the hardness and pungent smell of the first and the softness and convenience in processing the second. Color, by the way, is also due to the difference in raw materials.
There is also confusion with the name "cassia", because this plant does not belong to the genus Cassia, but one of its names in Latin sounds like Cinnamomum cassia.

Chemical composition

The chemical composition of Chinese cinnamon and Ceylon cinnamon is almost the same:

1–3% essential oil (cinnamic acid aldehyde 90%) for cassia and 1% for cinnamon;
coumarin;
tannins;
contains a lot of calcium and manganese;
small amounts contain B vitamins, essential and non-essential amino acids.

Nutritional value and calories

contains proteins, fats and carbohydrates, as well as water:

proteins - 4 g;
fats - 1.2 g;
carbohydrates - 27.5 g;
water - 10.85 g.

100 g of cassia contains 250 kcal.

Beneficial features

Useful properties of cinnamon have long been noticed and adopted in its historical homeland - China. In various concentrations and compositions, cinnamon was used to combat intestinal diseases, bacterial diseases, kidney diseases, and to thin the blood. Also, powder from the bark of the plant is used for cosmetic purposes and as part of antiseptic, antibacterial, anti-inflammatory ointments.

Alcoholic infusion of cassia is effective against gram-positive and gram-negative bacteria, tubercle bacillus, and also acts as a natural immunostimulant.

Harm

All talk about the dangers of Chinese cinnamon is caused either by its abuse, or inappropriate use, or the goal of advertising Ceylon cinnamon is pursued. In fact, cassia is “dangerous” no more than its Ceylon relative, since the “poisonous” substance coumarin, which some resources sin on, is contained in almost equal amounts and in the same compounds in both representatives of cinnamon. So, eating any of the spices in handfuls, you have an equal chance of getting poisoned. In moderate doses, coumarin, like any biologically active substance, benefits the body. This will be especially useful for people suffering from high blood viscosity. .

Did you know? The myth about the dangers of coumarin is an exaggerated and unsuccessfully projected tracing paper on a number of incidents with, which, after grazing in clearings, suffered from spontaneous bleeding. Veterinarians came to the conclusion that the bleeding was provoked by coumarin, which is contained in red clover in huge concentrations. But you do not need to be a doctor to feel the difference between tens of kilograms consumed by livestock and a pinch of spices in pastries.

Another thing is individual intolerance to cinnamon (allergy), it is also not recommended to abuse it during pregnancy and lactation (due to the tonic effect), as well as most spices. A certain risk group is made up of people with anemia and vegetative-vascular dystonia.

Application in cooking

It is generally accepted that Chinese cinnamon is less valuable in cooking than Ceylon cinnamon. The Ceylon relative has a number of advantages, among them a long shelf life, a milder aroma, and ease of processing.

In addition to its use in folk medicine, cassia is valued in cooking as a fragrant spice that complements the taste of both desserts and meat dishes.

In Western European cuisine

The burning, sweetish taste of cinnamon fell in love with the inhabitants of the western and central parts of the continent, mainly in the composition sweet products: muffins, desserts, cookies, fruit smoothies, ice cream. Cassia goes well with, and. It also perfectly complements rice dishes and (by the way, one of the interesting rice dishes with cinnamon is sweet pilaf).
In the countries of the East

Cassia is traditionally combined with a mixture of peppers and other hot spices and used to make meat dishes. For example, one of the traditional Asian cuisine recipes describes a marinade for, which includes the described seasoning in tandem with, and. Cassia goes very well with meat. Usually it is combined with such as, and star anise.

Important! The minus of Chinese cinnamon is a short shelf life: after 2 months, the spice loses its aroma even if the storage rules are followed. Consider this when buying seasoning - do not stock up for the future and look at the date of manufacture.

Ground cassia is mainly used in the preparation of bakery products, and for liquid dishes, sauces or mousses - its pieces. Cinnamon is added to the dish 10-12 minutes before cooking, otherwise exposure to high temperature will destroy the flavor of the seasoning.

Application in medicine

For medical purposes are used:

alcoholic infusions of cassia extract;
cinnamon camphor;
cinnamon bark.

Cinnamon camphor is obtained by steam distillation of crushed cassia bark. It has a strong effect on the nervous system and heart, is used for poisoning with sleeping pills and narcotic substances, as well as carbon monoxide. Previously used as part of convulsive therapy for the treatment of the mentally ill, in particular schizophrenia. Another use of cinnamon camphor is in the composition of ointments and liniments: such ointments have an antibacterial effect and increase the conductivity of other active substances.

Crushed cinnamon, brewed for 30 minutes in boiling water, helps to reduce blood sugar and cholesterol levels. Studies on the effect of the plant on the condition of patients with type 2 diabetes did have positive results after 30 days of use, but you should not consider the remedy as a panacea. The condition of the patients improved, but, unfortunately, there was no talk of a complete recovery. Also, 1 gram of cassia powder per day significantly reduces the amount of free radicals.

The difference between cassia and cinnamon

Cassia is easily distinguished from cinnamon both visually and by smell. Speaking of the plant, cassia (Chinese cinnamon) is 15 meters high, and Ceylon cinnamon is a branchy shrub 1–2 meters high (in cultivation).

Spices also differ in appearance: Ceylon cinnamon sticks are twisted inward on both sides and have a light brown color, easily break in the hands and are easily ground into powder in a coffee grinder. Speaking of taste, Ceylon cinnamon is milder and doesn't have a spicy edge.
Cinnamon (left) and cassia (right) Cassia's hard bark does not curl like the soft phloem of cinnamon, and is grayish brown in color. Processing sticks of this spice is very problematic at home: it practically cannot be crushed by available methods, it does not grind, it breaks with difficulty.

Previously, the scalpel of a plastic surgeon was considered the most effective tool in the fight against extra pounds. Today, herbal teas for weight loss based on various medicinal plants come to the fore. And one such “miracle herb” will be discussed in the current article.

General Facts

Cassia holly is a miniature shrub with taproot, lanceolate leaves and golden yellow flowers. The plant bears fruit with flat, elongated beans of a brownish-green hue, and its smell is very similar to cinnamon. Growing in Indonesia, Africa, Pakistan and several other countries, it is also known as the Alexandrian leaf and Chinese (false) cinnamon.

Often, inexperienced housewives confuse it with kinamon (), the similarity with which is expressed both in appearance and in smell. However, there are still differences:

Real cinnamon has a loose structure and begins to crumble at the slightest impact, while Chinese cinnamon is more durable and requires some effort when grinding.
The taste of cassia is sharper and more burning.
Cinnamon sticks are smooth and have a light beige hue. The bark of the Alexandrian leaf is rough and colored in rich brown-red hues.
If you drop a drop of iodine on a stick, then the cassia shade of blue will be much darker and more saturated than that of cinnamon.

Although these seasonings are similar, it is necessary to distinguish them, since the Alexandrian leaf contains an order of magnitude more coumarin than cinnamon. With regular use, the body will not have time to remove it. This means that serious problems with the liver and pancreas can arise.

Cassia holly or Alexandrian leaf

Beneficial features

Cassia grass is widely known for its mineral-vitamin complex. Consuming it in food, you saturate the body:

Vitamins of groups A, B, C, E, K and PP, as well as choline.
Minerals: potassium and calcium, sodium and zinc, magnesium, selenium, phosphorus and iron.

In addition, the positive manifestations include:

Operating principle

Cassia will be extremely useful for those who have problems with stools, as well as increased gas formation. High-calorie (250 kcal per 100 g), it consists of 27.5% carbohydrates, 4% protein and 1.3% fat (the rest is nutrients). Due to this, the product, entering the body, completely disintegrates, leaving no fat deposits on your sides and waist.

At the same time, the herb actively affects the intestines, stimulating its motor functions and provoking the removal of excess food and toxins from the body. The emodin and rhein included in its composition actively prevent the absorption of fats, simultaneously softening the fecal matter. As a result, going to the toilet is greatly simplified, and harmful substances do not turn into extra centimeters on the hips, but are excreted along with fecal matter.

The effect of the reception begins to appear after about 5 hours (depending on the characteristics of the body). However, it is expressed differently. If a person has taken a small dose (up to 4 g), the stool will simply become more liquid. If a single dose exceeds 4 g, trips to the toilet themselves will become more frequent. The bile contained in the intestines does not affect the action of the plant, and therefore those who have a disturbed process of its production and intake can also take it.

Pharmacy fees: herbal tea "Altai"

Herbal preparations are an excellent solution for those who want to achieve success in losing weight. And herbal tea "Altai" with cassia and mint is a clear confirmation of this. Sold in almost any pharmacy, it has a mild laxative and diuretic effect, due to which extra pounds go away without any pain and discomfort in the abdomen. Moreover, along with excess weight, toxins and slags are removed from the body, fat metabolism is normalized, the appearance of the skin improves (greasiness and swelling disappear).

However, it must be understood that cassia and mint, and the rest of the active components of herbal tea, are herbs. Accordingly, one should not expect any stunning result from their reception.

Optimum results can be achieved by combining the intake of the drink with the diet. And since cassia can only be consumed at intervals of several days, it is better if it is some kind of express option, like, etc.

homemade recipes

Many people do not trust branded drinks and pharmacies. believe that such drugs are natural only in words. If you are one of them, then why not brew your own? Moreover, his recipes are more than simple.

Recipe #1:

Mix 10 g of dried, chopped herbs and 100 g of chopped prunes. Pour them with 3 cups of boiling water, then leave the broth to infuse for 5-6 hours. Then strain the resulting mixture and take 30 minutes before meals, 4 teaspoons.

Recipe #2:

Mix together 1 cup, 1/2 teaspoon dried ground herb, 1/4 teaspoon, and 1/4 teaspoon cayenne pepper. Put the drink in the refrigerator overnight, and the next day, drink in two sets: before the first and after the last meal.

Recipe #3:

Dip a few cassia leaves or fruits into a glass filled with hot water. Give the decoction 15 minutes to brew properly, then add 1 tsp to it. , stir and leave for a couple of hours. Strain the resulting drink and drink in equal portions throughout the day (a glass for 3-4 doses).

Recipe #4:

Chop the leaves of cassia and / or its fruits and pour boiling water (in the ratio of 1 cup of hot water to 1 tablespoon of raw materials). Let it brew for 2-3 hours, then strain and leave to settle for about three hours. During this time, the particles of heavy resins will settle, after which the drink can be safely drunk (without shaking) 100 ml before the first and after the last meal.

Recipe number 5:

Take 50 g each of the following plants: pepper knotweed, lavender (flowers), bearberry and dill, and 25 g each: buckthorn bark, Tangut rhubarb (root), field harrow and cassia. Mix them and pour boiling water in the ratio of 0.25 liters of boiling water to 2 tablespoons of the collection. Let it brew and take 3-4 times a day half an hour before meals.

Recipe number 6:

Grind and mix: dried apricots (0.1 kg), raisins (0.2 kg), figs (0.2 kg), rose hips (0.2 kg), prunes (0.4 kg) and cassia leaves (0. 05 kg). Add 0.2 kg of honey to the resulting herbal collection and mix thoroughly. It is necessary to take a mixture of 1 tbsp. spoon before the first and after the last meal.

Recipe number 7:

Mix crushed cassia flowers (100 g) with raisins (200 g) and pour boiling water over. Let the broth brew, then dilute it with 250 ml of holosas and a liter of boiled non-carbonated water and refrigerate for 3-4 hours. Drink a decoction three times a day, 100 ml half an hour before meals.

Contraindications and harm

Cassia is absolutely safe for the body, but only if you take it correctly: no more than 2-3 days a week. If you exceed the norm, you can:

Get dehydrated as cassia is primarily an effective diuretic.
Suffer from vomiting, diarrhea or diarrhoea.
After some time, detect an allergic rash all over the body (even if you are not initially allergic to the plant).
Earn atrophy of the colon and, as a result, disruption of its work.
Suffer from headaches and spasms.

In addition, you should refrain from taking:

Future mothers. Once in the body, this plant actively stimulates the mobility of the uterus, which can cause miscarriage.
Those who suffer from the pancreas, intestines and / or liver. The coumarin contained in cassia can lead to flare-ups and seizures.
Allergy sufferers. For them, taking such a herbal tea or infusion risks turning into anaphylactic shock.

Efficiency

It must be understood that cassia is a laxative and diuretic, and therefore the effect of its action is primarily aimed at normalizing bowel function, and not at getting rid of extra pounds. To achieve visible results, just drinking a cup of decoction several times a week will not be enough.

Cassia gives the optimal effect in combination with the normalization of sleep patterns, proper nutrition, regular physical activity and, of course, minimizing stressful situations. Therefore, if you expect to lose a couple of kilograms with it before the upcoming holiday or vacation, you can safely include tea in your diet. If your goal is a global transformation from fat to thin, then it is better to look for other options.

Photo of a medicinal plant Chinese cinnamon (cassia)

Cassia - medicinal properties

Chinese cinnamon (cassia)- used as an antiseptic, to treat gastrointestinal diseases, improve digestion, for colds, rheumatism, inflammatory processes in the kidneys, yeast infections, uterine bleeding.

Latin name: Cinnamomum cassia, Cinnamomum aromaticum.

English title: Cassia, Chinese cinnamon.

Family: Laurel - Lauraceae.

Synonyms: Cassia.

Pharmacy name: Chinese cinnamon bark (lat. Cortex Cinnamomi cassiae).

Used parts of Chinese cinnamon: cinnamon bark.

Botanical description: Cassia is an evergreen tree up to 15m high. The leaves of Chinese cinnamon are broadly oval, entire, leathery, shiny green on the upper side, alternate, with deepened main veins, on the lower side - bluish-green, covered with short soft hairs, opposite, drooping, on short petioles. Cassia flowers are small, collected in paniculate inflorescences, yellowish-white, with a simple separating perianth of 6 lobes, with two rows of stamens. Upper ovary. The fruit is a berry.

Habitat: Chinese cinnamon comes from southern China and Indo-China, however, as a source of cassia spice, it is cultivated in Java, Sumatra and Sri Lanka.

Collection and preparation: from cassia, camphor is obtained for production, which comes mainly from old trees from wild forests. Chinese cinnamon trees are cut down, crushed and ground into a powder, then it is subjected to steam distillation. Crystalline camphor is then isolated from camphor oil by sublimation. In the case of cassia, the bark is harvested, which has the commercial name "Chinese cinnamon".

Active ingredients: cassia contains coumarin. The bark of Chinese cinnamon contains 1-2% essential oil, consisting mainly of cinnamic acid aldehyde (about 90%), as well as some tannins. The smell of the bark is fragrant, pleasant, the taste is sweetish, spicy and slightly astringent.

Useful properties and application

Chinese cinnamon (cassia) included in dietary supplements Bupleroom plus , Loklo , Pain relief lotion for tei fu massage produced according to the international GMP quality standard for medicines.

Photo of bark and spice of Chinese cinnamon (cassia)

Chinese cinnamon (cassia) is used in Chinese traditional medicine. Alcoholic extract of Chinese cinnamon bark is active against various gram-positive and gram-negative bacteria, has a detrimental effect on tuberculosis bacilli and viruses.

In medicine, camphor is widely used as a means of stimulating the central nervous system and heart. It is used for carbon monoxide poisoning, narcotic and sleeping pills, for infectious and other diseases accompanied by acute cardiovascular insufficiency. In high doses, it is used for convulsive therapy in the treatment of schizophrenia. Due to the local irritant and antiseptic action of camphor, it is widely used as an external agent in the form of ointments and an alcohol solution for various inflammatory processes.

The bark of Chinese cinnamon is very important for oriental medicine, is included in the British Herbal Pharmacopoeia, and is used in European medicine. It improves digestion, and is also used as an antispasmodic, tonic, antiemetic and carminative. Used externally in the manufacture of mouthwash, toothpaste.

From the bark of the Chinese cinnamon, a spice is obtained - cassia. Cassia is often sold as a spice on its own, or under the name cinnamon, but its flavor is sharper than real cinnamon. It is easy to distinguish cassia from cinnamon - cinnamon is lighter and always twisted at both ends - in the context, the curls resemble ram's horns. Cassia is either not twisted at all, or on one side. Cassia is more gray and rough.

Contraindications. Intestinal ulcer, stomach, pregnancy.

Which is widely used in cooking. It has been valued since ancient times for its healing properties. Many people associate the aroma of cinnamon with comfort and warmth, delicious homemade cakes. Therefore, most housewives constantly buy this spice. But do they get only cinnamon? Most likely, almost no one knows that there are two identical spices - cassia and cinnamon. How to distinguish them, you need to understand. After all, it is cassia that is most common on sale - a low-quality and often harmful substitute for this spice.

The benefits of cinnamon

It is no coincidence that this spice has been known and popular since ancient times. It was used not only in cooking, but also in medicine. It was believed that cinnamon calms and gives peace, warms and cures colds. In addition, this spice invigorates, gives a good mood and improves memory. It contains a lot of manganese, calcium, iron and fiber. And the special substance eugenol helps to accelerate tissue regeneration and wound healing.

Modern medicine has proven the medicinal value of cinnamon. This spice has the following properties:

How to use cinnamon correctly

This spice is most often used in cooking. Everyone knows the smell of baking with cinnamon, which is associated with comfort and tranquility. But this seasoning is also successfully added to desserts, drinks, salads, main courses. Cinnamon coffee, apple pie or baked chicken are especially popular.

There are several recipes for using cinnamon to treat various diseases:

brew half a teaspoon of powder and a pinch of black pepper with a glass of boiling water, cool a little, add a spoonful of honey and drink with flu or colds;
if you mix a spoonful of honey with half a spoonful of cinnamon, this mixture helps with nasal congestion and cough;
infusion of cinnamon with honey, consumed on an empty stomach, helps to reduce weight;
a glass of yogurt with a teaspoon of cinnamon in the morning helps to improve digestion and normalize blood pressure.

You can use cinnamon and in cosmetology. When the powder is mixed with honey, it brightens the skin and makes it more tender. When added to hair masks, it accelerates hair growth.

Types of cinnamon

This spice is highly valued and widely used. But the process of obtaining real cinnamon is very laborious, and the trees whose bark is taken for its production grow in only a few places. Therefore, both cassia and cinnamon are most often found on sale. How to distinguish them from each other, few people know. Usually people do not realize that there are 4 types of cinnamon, of which only one is really valuable:

Ceylon cinnamon, or kinamon, is a real expensive spice;
Indonesian, or Chinese cassia;
Malabar brown, or woody cinnamon, also called "cassia-vera";
cinnamon, or spicy cinnamon.

In addition, cinnamon substitutes are often used commercially, as well as in food production: Burmese or bay cinnamon, as well as cinnamon extract.

Ceylon cinnamon

Both cassia and real cinnamon have a spicy flavor and add flavor to baked goods. But only spice from a tree that grows in Ceylon, on the island of Sri Lanka and in South India brings benefits. This is the most valuable type of cinnamon - Ceylon. It has a rich delicate aroma and a light brown hue. Such cinnamon sticks are thin and fragile, easily crumble.

For its production, young trees aged 1-2 years are used. A thin layer of the inner bark is removed from them. It is dried in the sun and hand-wrapped into tubes. Then it is cut into sticks about 12 cm long or ground into powder.

Characteristics of cassia

Despite the fact that this spice is presented on the shelves of our stores in 90% of cases, few people know this name. What is cassia, they know mainly culinary specialists and those who are seriously engaged in their health. This condiment is made from trees related to cinnamon, but with slight differences. They grow in Vietnam, Indonesia and China. For the production of cassia, whole pieces of bark are taken from trees that are at least 7 years old. Therefore, the sticks of this seasoning are so hard and rough, and its smell is sharp and bitter.

What is dangerous cassia

You could not try to find out if you bought real cinnamon, because the aroma of a fake is still pleasant. But in fact, the constant use of cassia in food is dangerous to health. It contains a very large amount of tannins, and most importantly - coumarin. Its content exceeds the permissible by 1200 times. In cassia, it is present in an amount of more than 2 g/kg.

Coumarin is also known as rat poison and is quite poisonous to humans. With frequent use, it accumulates and damages the liver and kidneys. A person begins to have headaches, indigestion, dizziness. It became known that a dangerous dose of coumarin for a preschool child is contained in 4 cinnamon cookies. For an adult, 6-7 mg of cassia, that is, a fifth of a teaspoon, are already toxic.

The main differences between cinnamon and cassia

At first glance, these spices do not differ, which is why such confusion has turned out. Most people don't realize that both cassia and cinnamon are on sale. What is the difference between them, you can understand by studying their features in detail. Since most often people buy powder, you need to know how they differ. Real cinnamon is lighter in color, has a subtle pleasant aroma, slightly sweet. Cassia is dark, even with a reddish tint, smells more sharply, leaves a bitter aftertaste.

Cinnamon and cassia sticks

It is in this form that this spice is more useful. Flour or starch is often added to the powder to make it more crumbly. In addition, during storage, ground spice loses its aromatic and taste qualities. And the sticks make it easier to compare cassia and cinnamon.

How to choose real cinnamon

In most cases, people buy this spice in sealed bags, so it is not possible to determine the color, let alone smell it. In this case, you first need to look at the name and country of origin. Real Ceylon cinnamon comes from Sri Lanka. China, Vietnam, Indonesia, and even more so other countries are engaged in the production of cassia. A conscientious manufacturer will also correctly indicate the name of the product: Cinnamomum zeylonicum is real cinnamon, and Cinnamomum aromaticum is fake.

In addition, it would not hurt to pay attention to the price: real cinnamon cannot be cheap, it is usually 5-10 times more expensive than cassia. The expiration date is also important. Indeed, after a year of storage, cinnamon loses its properties and aroma.

How to check the quality of cinnamon at home

And what about those who just found out that cinnamon and cassia exist? How to distinguish a fake at home of an already purchased product? You can look at the color so that it is not very dark, smell it. But the most informative way is to take some powder and drop a drop of iodine into it. True cinnamon will hardly change color, and cassia will turn dark blue. It can also be determined by taste. Cinnamon is sweetish-spicy, has a mild taste and delicate aroma. Cassia smells more strongly, bitter and burning. And if you pour a little powder with boiling water, the sediment from cinnamon will become jelly-like, red-brown.

Now you know that cassia and cinnamon are very similar. How to distinguish them? If you have sticks in front of you, then you need to try to break them. Ceylon cinnamon is brittle and breaks easily, while cassia is dense and coarse. A fake will be a strip of thick bark, slightly twisted, often only on one side.

Now you know that both cassia and cinnamon are on sale. How to tell them apart is pretty easy to remember. Therefore, you can take advantage of all the beneficial properties of real noble cinnamon.

Cassia is a perennial plant, shrub of the legume family. This herb is also called fake or Chinese cinnamon. In addition, such a bush grows in Vietnam and Indonesia, only as a cultivated plant. However, it does not occur in the wild.

Historical facts

For more than four and a half thousand years, this culture has been cultivated in China. People knew about this spice before they knew about cinnamon. Cassia was brought from China to Egypt. It was used for mummification. In Israel, it is used for its intended purpose, as a spice. Europeans learned about cassia as early as the time of Alexander the Great. Its varieties are holly and Alexandrian.

How to understand that in front of you is cinnamon and cassia? What are the differences?

The cinnamon sticks now sold in supermarkets are cassia. This is not a consumer fraud. After all, both of these products are considered cinnamon. Cassia can be distinguished from cinnamon in several ways. Now we will consider them. So what are the differences between cinnamon and cassia?

The second sticks are less twisted than those of cinnamon.

The country of origin is China. Cinnamon is grown in Sri Lanka.

Cassia is less expensive than cinnamon.

In terms of taste, cassia is slightly inferior to cinnamon. But it also has a pleasant spicy smell. It is also sweet, but more pungent, unlike cinnamon, which has a mild flavor. Cinnamon and cassia differ in color. The second has a darker, more saturated color than the first. Cinnamon sticks are very fragile and friable. When exposed, they turn into powder. Cassia sticks are hard woody bark. It takes a lot of work to turn it into powder. You can tell the difference between cinnamon and cassia with iodine. Now we will tell you exactly how. Cassia contains a large amount of starch. A drop of iodine will turn it dark blue, and cinnamon will turn it light blue.

traditional Chinese medicine

In Chinese folk medicine, an alcohol tincture of cassia is used against viruses, bacteria, and tubercle bacillus. Also, this herb is used for headaches, pain in the stomach, vomiting, pain in gastritis.

The harm and benefits of cassia

One of the disadvantages of cassia is the coumarin it contains. It is contraindicated in humans in large doses. If the daily norm of coumarin is exceeded, headaches and dizziness may begin. With caution, cassia should be used by people suffering from kidney and liver diseases. In large doses, it can cause diarrhea, allergic skin irritations. An adult can consume half a teaspoon of cassia per day, a child - two to three times less. It is undesirable to eat cassia all the time. Since the coumarin contained in it tends to accumulate in the body. Cassia and its preparations based on it are contraindicated during pregnancy, as they can cause an abortion.

Now consider the beneficial properties of cassia. This plant improves appetite, improves blood flow. Cassia also has a laxative effect.

Slimming. Reviews

The laxative effect allows you to use cassia for weight loss. Feedback from the application is only positive. Girls really get rid of a couple of extra pounds in a fairly short period of time.

Herbal tea for weight loss with cassia and mint effectively and gently rids the body of toxins, toxins, improves skin color, weight loss, affects the intestines painlessly. Drinking such a drink should be a course, be sure to take a break of one to two months, if you need a second one.

In cooking

In Chinese cuisine, the spice enjoys great polarity. This spice is used for cooking:

flour products

sweet food,

Marinadov,

Jams and preserves

For cooking meat

fruit salads,

Cocktails, mulled wine, chocolate and cocoa based drinks.

Holly

Cassia holly is a perennial shrub of the legume family, also called senna. His homeland is India and Africa. The plant is cultivated in Central Asia, Pakistan, Egypt and the Crimea. Sheets of this bush are being prepared. Their collection takes place in August. Fruits that ripen after flowering are rarely used.

Now consider what harm and benefits cassia holly has.

Senna leaf has laxative and diuretic properties. Preparations based on cassia holly are used to treat diseases of the gastrointestinal tract, skin diseases, edema, and glaucoma.

Medicines based on cassia, methods of application

The drugs are as follows:

Cassia holly extract, tablets (laxative). It should be taken twice a day, morning and evening, thirty minutes before meals, one to two tablets.
Antihemorrhoidal tea. A mixture of herbs. Pour one tablespoon into glasses of boiled hot water, let it brew, strain. Reception of tea for half a cup in the morning and evening.
"Senadexin" - tablets, which include cassia holly. Take the drug in the evening, one or two tablets with water. "Senadexin" is taken one-time or in a course of one to two weeks as needed. You need to take a break for two weeks.

Harm and benefit

What is the harm and benefit of cassia holly for the body? Decoctions from the leaf of the plant are advised to be used to stimulate appetite, improve the functioning of the gastrointestinal tract, and also for the treatment of hemorrhoids. Cassia essential oil has beneficial properties. It is recommended for stress and depression. Cassia oil lubricates the skin with insect bites. This promotes rapid healing. Unlike cassia decoctions, the oil has an astringent effect. It is used to treat diarrhea. The oil is used as an antispasmodic and anti-inflammatory agent.

There are contraindications for use. Cassia and preparations based on it should not be used constantly. Since the body becomes addicted to the action of the herb. Then the treatment becomes ineffective. Senna leaf is contraindicated in diarrhea and intestinal inflammation.

Cassia of Alexandria. Description

Cassia alexandria is a medicinal plant. It is also called the Alexandrian leaf. Unlike cassia holly, not only leaves are used, but also fruits.

Modern pharmacology, based on it, offers consumers powders, aqueous and alcoholic infusions, extracts and

The use of cassia alexandria

Preparations from cassia of Alexandria, infusions and decoctions from it are used:

With hemorrhoids, anal fissures,

In some diseases of the liver and gallbladder,

skin diseases,

conjunctivitis,

Purulent skin lesions, pyoderma.

It is not recommended to take tinctures and decoctions of cassia alexandria if there are exacerbations of inflammatory bowel processes, during pregnancy, liver disease, cystitis. When using cassia for weight loss, you should alternate it with other laxatives in order to achieve the best effect and prevent addiction.

Recipes for making infusions and decoctions at home. Description, methods of application

First, consider the recipe for the infusion. One tablespoon of cassia leaves pour a glass of hot water, let it brew for eight hours. After you have to strain. Take half a cup before bed.

Now consider the recipe for the decoction. Pour two tablespoons of the leaf with a quarter liter of hot water. Then you should let it brew in a water bath for thirty minutes, then cool and strain. Dilute with hot water to the initial level, take a decoction of half a cup in the morning and evening.

Weight loss occurs due to improved bowel function, increased motor functions. It is important to remember that everything is good in moderation. Overzealous with taking drugs, decoctions or infusions, you can get indigestion, abdominal pain. Before starting a course of treatment with cassia at home, you should consult your doctor.

A small conclusion

Now you know the harm and benefits of cassia for the body. We hope that this information was of interest to you.