Cassia is also known by the names Cassia Seed, Cassia Bark, Canel, Canton Cassia, Bastard Cinnamon, Chinese Cinnamon, Chakunda, Chakra Marda, and Tramboon Cassia. As its alternate name of Bastard Cinnamon implies, the product of this tree is usually regarded as a substitute for that of the Cinnamon (Cinnamomum zeylanicum) of Ceylon, which Cassia closely resembles. Cassia is native to Burma and grown in China, Indo-China, the East and West Indies, and Central America. Cassia is called "kwei" in the earliest Chinese herbal by Shen-nung (2700 B.C.). It reached Europe during classical times with Arabian and Phoenician traders, and the buds were well known in Europe in the Middle Ages. Cassia grows in hot, wet, tropical climates both wild and commercially. The stems are cut down when the bark is mature. The bark is removed in short lengths and then dried. Cassia is an Ayurvedic herb, and is also used extensively in Chinese medicine. Cassia bark is aromatic, again similar to Cinnamon, but differing in both strength and quality. Cassia bark is darker, thicker and coarser, and the corky outer bark is often left on. The outer surface is rough and grayish brown, while the inside bark is smoother and reddish-brown. Cassia is less costly than Cinnamon, and is often sold ground under the "cinnamon" label. When buying as sticks, Cinnamon rolls into a single quill, while Cassia is rolled from both sides toward the center so that they end up resembling scrolls. For culinary uses, Cinnamon is used for sweet dishes, or ones requiring a subtle flavor, while Cassia is used for strong, spicy, main dishes. In many countries, the two spices are still used interchangeably, and in North America the more robust Cassia is usually used, though generally sold as Cinnamon. Cassia is often used in stewed fruits, especially apples and with mixed spices for pudding spice, pastry spice and mulling spices. In main dishes, it is used in curries and spicy meat dishes. The whole buds are also good for flavoring these dishes. Dried Cassia leaves are the Indian herb 'tejpat', sometimes erroneously called ‘bay leaves’. The primary chemical constituents of Cassia include cinnamaldehyde, gum, tannins, mannitol, coumarins, and essential oils (aldehydes, eugenol, pinene). The properties of Cassia (and Cassia oil) are similar to those of Cinnamon, and comprised largely of the cinnamaldehyde. Cassia is a tonic, carminative and stimulant. It is used to effectively treat nausea and flatulence. It is also used alone, or in combination with other herbs, to treat diarrhea. Cassia has also been used for a number of other conditions, including impotence, frigidity, feeling of coldness or pain in the loins & knees, deficiency syndrome of the kidney, dizziness, inflammation of the eyes, and sore throat. This herb is especially good for conditions of the eyes. It will brighten them and relieve pain, congestion, itchiness, redness, or sensitivity to light when caused by wind-heat conditions. It has been shown to be effective in lowering cholesterol and reducing blood pressure. The seeds and leaves are used topically for various skin conditions. Mixed with lime juice, Cassia eases skin itch and eruptions. Leaf decoctions remove fevers during teething. And leaves boiled in castor oil are applied to foul ulcers and inflammations. As a poultice, the warmed leaves of Cassia reduce gout, sciatica, and joint pains. The seeds can also be used as a substitute for tea and coffee.