This has been prepared according to the syllabus of WBUT. It has only the informations of the elimentary level...

2. Cassia bark is one of the oldest and most widely
used natural supplements for reducing blood
glucose.
Extracts from the bark of the cassia tree have also
been used traditionally as medicine throughout the
world.

5. Colour:- Dirty Brown on both surfaces;
Odour:- Characteristic, Sweet, Aromatic;
Taste:- Slightly Sweet, Aromatic;
Size:- 5-40mm in Length, 12-18mm in breadth & 1-
3mm in width (approx.);
Shape:-Single quills;
Fracture:-Short Granular on Outer part, occasional
greyish patches of cork;

6. The cork consists of thick walled & thin walled alternate layers of polygonal tubular cells;
Few cells of cork are lignified;
Phellogens are followed by scattered sclerides in cortical tissues;
Pericycle is made of continuous band of stone cells &Lignified pericyclic fibres are
embedded in sheath of stone cells;
Oil glands, mucilage cells and bast-fibres are located in the phloem parenchyma;
Medullary rays are multiseriate in pericyclic region, while very narrow towards centre;
Abundant starch grains and acicular crystals of calcium oxalate are also present;

7. Cassia bark contains 1-2 per cent of
volatile oil & is known as cassia oil;
It also contains mucilage, starch, calcium
oxalate & tannins;
Cassia oil contains not less than 85 per
cent of cinnamic aldehyde, cinnamyl
acetate and minute amount of eugenol;
Cassia bark also contains Coumarin which
is not found in cinnamon bark;

8. The
volatile
oil.
Specific Gravity
ranging
between 1.045-
1.063.
Brown in
colour.
Refractive
Index varying
between 1.6020
to 1.6060.
Optical
Rotation ranges
from -1º to +1º.

9. Uses of Cassia on the basis of health care are:-
1.Diabetes,
2.Cancer,
3.Anti-inflammatory,
4. Anti-microbial.

10. Other Uses of Cassia Cinnamon are:-
It is commonly used as spices and Flavoring material.
It is used in the preparation of several chocolates.
It is used to make several dessert and cuisine recipes.
It is widely used in the preparation of alcohol beverages called
Cinnamon liqueur, commonly known as Brandy in western
countries.