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Ayurvedic Dravya · Spice · — kcal / 100g

Cassia bark Tvak (cassia)

Also known as: Chinese cinnamon, dalchini (bazaar)

The thick bazaar 'cinnamon' of Indian groceries — stronger and harsher than true Ceylon cinnamon, with a coumarin load that argues for moderation.

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Cassia bark — Ayurvedic Spice & USDA Nutrition

Cassia bark — Rasa: Sweet, Pungent, Astringent · Virya: Heating · Vipaka: Sweet · — kcal per 100g (USDA).

Vāta: Pacifies (-1) Pitta: Mildly Increases (+1) Kapha: Strongly Pacifies (-2)
Rasa (Six Tastes)
Sweet, Pungent, Astringent
Vīrya (Potency)
Heating
Vipāka (Post-Digestive)
Sweet
Guṇas (Qualities)
Light, Dry, Penetrating
Digestibility & Agni
4/5 · Agni 1
Seasons & Timing
Hemanta, Shishira, Varsha · Morning, Midday

Classical Ayurvedic Profile & Preparation

The thick bazaar 'cinnamon' of Indian groceries — stronger and harsher than true Ceylon cinnamon, with a coumarin load that argues for moderation.

Traditional Preparation (Samskara)

Use whole pieces in slow cooking and remove; reserve ground daily-use cinnamon for the true (Ceylon) kind.

Classical Provenance: Bazaar tvak convention; modern coumarin evidence.

Synergistic Combinations (Samyoga)

  • whole bark in biryanis and stocks (removed before serving)
  • garam masala

Contraindications & Viruddha Āhāra (Food Incompatibilities)

  • Contraindication: daily heavy use (coumarin — liver caution; prefer Ceylon cinnamon for daily)
  • Contraindication: high pitta

Verified USDA Nutrition Facts for Cassia bark

Complete macronutrient, vitamin, and mineral profile per 100 grams and per 1 piece (2g):

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