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Cassia seed

Cassia Seed

Cassia seed is one of the homologous crops of medicine and food published by the former Ministry of Health. The 2020 edition of the Chinese Pharmacopoeia defines cassia seed as the dried and mature seed of the leguminous plant Senna obtusifolia (L.) H. S. Irwin & Barneby or Senna tora (L.) Roxb.

Cassia seed slightly rhomboid or short cylindrical shape, both ends parallel inclined. The surface is greenish-brown or dark brown, smooth and glossy. One end is relatively flat, the other end is inclined to point, the back and abdomen each has a protrusion of the edges, the edges on both sides have a diagonal symmetry and lighter color of the line concave. Hard, not easy to break. The smell is slight and the taste is bitter. Stir-fried cassia seed shape like cassia seed, slightly bulging, the surface greenish-brown or dark brown, occasionally see burnt spots. Slightly fragrant.

Cassia is widely distributed in China, and is distributed in most parts of the country, wild or cultivated. Mainly produced in Anhui, Jiangsu, Guangxi, Sichuan, Zhejiang, Guangdong and other places.

Cassia seed is commonly used in clinical medicine. It has the function of clearing heat and brightening eyes, moistening intestines and facilitating constipation. It is mainly used in the treatment of eye diseases, constipation, hypertension, hyperlipidemia and diabetes.

Growing environment

Cassia is mostly born near the village, roadside and hillside, like warm and humid climate, abundant sunshine is conducive to its growth, high temperature and rainy season growth is best, not cold, not drought, 

afraid of frost. The soil requirements are not high, sandy soil, loam, clay can be planted, but good drainage, fertile loose soil is best. Low-lying land and shady slope land do not grow well.

Origin distribution

Cassia is widely distributed in China, and is distributed in most parts of the country, wild or cultivated. Mainly produced in Anhui, Jiangsu, Guangxi, Sichuan, Zhejiang, Guangdong and other places.

Medicinal site

Dried mature seeds of cassia obtusifolia (L.) H. S. Irwin & Barneby or Senna tora (L.) Roxb.

Characters of medicinal materials

Cassia seed: slightly rhomboid or short cylindrical shape, with parallel oblique ends. The surface is greenish-brown or dark brown, smooth and glossy. One end is relatively flat, the other end is inclined to point, 

the back and abdomen each has a protrusion of the edges, the edges on both sides have a diagonal symmetry and lighter color of the line concave. Hard, not easy to break. The smell is slight and the taste is bitter.

Stir-fried cassia seed: shaped like cassia seed, slightly bulging, greenish-brown or dark brown surface, occasionally see burnt spots. Slightly fragrant.

Taste return to the classics

Taste: taste sweet, bitter, salty, slightly cold.

Channel: liver, gallbladder, kidney, large intestine channel.

Function indications

Cassia seed is commonly used in clinical medicine. It has the function of clearing heat and brightening eyes, moistening intestines and facilitating constipation. It is mainly used in the treatment of eye diseases, 

constipation, hypertension, hyperlipidemia and diabetes. In clinical practice, Mongolian medicine has the functions of dryness harmonizing urusu, nourishing Yang, treating Tao Lai, Heruhu, joint harmonizing urusu 

disease, skin diseases, malnutrition, body weakness and so on. Cassia seed has high medicinal and edible value.

Usage and dosage

General decoction dosage 4.5 ~ 24g, normal dosage 9 ~ 15g.

Taboo

It should not be used in patients with Qi deficiency and loose stool.

Processing method

The traditional Chinese materia Medica records that the harvest time of cassia seeds is mostly on October 10 of the lunar calendar, and the processing method is mainly dry, and there are also documents that expose dry. 

The processing of cassia seeds has a long history, and the ancient processing methods mainly include roasting, vinegar, fire and wine, which are common in roasting. Modern processing standards record cassia seed products 

are mostly cassia seed and fried cassia seed, a few places processing standard salt cassia seed. The 2020 edition of "Chinese Pharmacopoeia" contains two processing specifications of cassia seed and stir-fried Cassia seed.

Cassia seed: Take the original medicinal materials, remove impurities, wash, dry, and mash when used.

Stir-fry cassia seeds: Take the net cassia seeds, place them in a roasting container, heat them over medium heat, fry them until the color is deepened, slightly bulged, the section is light yellow, and the aroma escapes, remove them, 

and mash them when used.

Cassia seed planting method:

1. Choose land with good drainage, good soil depth and sunny ventilation.

2. After digging the soil, apply the bottom fertilizer, which can be added to the decomposed farm organic fertilizer or superphosphate.

3. Select seeds with full and round grains, soak them for 24 hours, and then seed them after drying.

4. Seeding can be done in drill or on demand, with a depth of 2-3 cm.

5. Field management includes weeding, pest control, timely topdressing and water retention.

6. About 10 days after emergence, timely harvest

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