Cassia Bark (Broken/Tukda)दालचीनी टुकड़ा (Dalchini Tukda)
Properties
Cassia Bark (Cinnamomum cassia), often sold simply as "cinnamon" in many parts of the world, is distinguished by its thick, hard, and rough texture compared to the brittle, papery layers of Ceylon cinnamon. The "broken" or "tukda" form consists of small, irregular pieces of this bark, which are highly economical and widely used in spice blends and commercial cooking. It carries a strong, intensely spicy-sweet, and slightly bitter flavor, driven by its high cinnamaldehyde content.
Reported Health Benefits
Note: The following benefits are reported when taken in moderation.
Blood Sugar Management
Cassia bark has been extensively studied for its potential to improve insulin sensitivity and reduce fasting blood glucose in type 2 diabetes patients.
Source: pubmed.ncbi.nlm.nih.govAnti-Inflammatory Properties
Rich in cinnamaldehyde, cassia bark exhibits potent antioxidant and anti-inflammatory activity, potentially reducing oxidative stress markers.
Source: pubmed.ncbi.nlm.nih.govReported Health Issues if Excess
Use caution and consult a healthcare professional.
Hepatotoxicity Risk (Coumarin)
Unlike Ceylon cinnamon, Cassia contains high levels of coumarin. Chronic or high-dose consumption can pose a risk of liver toxicity.
Source: pubmed.ncbi.nlm.nih.govCinnamon Stomatitis
High concentrations of cinnamaldehyde can occasionally cause mouth sores or oral irritation when consumed in excess.
Source: pubmed.ncbi.nlm.nih.govRegions Produced & Seasons
Vietnam
A major producer of high-quality cassia bark. Harvested during the rainy seasons when the bark easily slips from the wood.
China
The primary historical origin of Cinnamomum cassia, harvested primarily in the spring and autumn.
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