KASONDI – KASUNDI – CASSIA OCCIDENTALIS

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Kasondi or Kasaundi Seeds

Latin :  Cassia occidentalis

Origin : India

Other Names :  Kasamarda, Arimarda, Kasari, Badikasondi, Chakunda, Kasonda, Dipana, Kala, Kalankata, Kanaka, Karkasha, Kasamardaka, Kasari, Kashamarda, Jarana, Vimard, Paeyaavarai, Thagara,  Tukhme Kasaondi,  Kasondi,  Kasunda,  Natrum takara, Ponnaveeram,  Kalakasunda,  Kasuvayee,  Nattandagarai, Peyavirai, Ponnavirai,  Kasinda,  Coffee Senna, Negro Coffee, Rubbish Cassia, Stinking Weed, fedegoso,  Dhigu thiyara,  Penitora

 

Ayurvedic Classification :

  • Rasa (taste): Madhura (Sweet), Tikta (Bitter
  • Guna (Quality): Laghu (Light), Ruksha (Dry)
  • Virya (Potency): Ushna (Heating)
  • Vipaka (After digestion effect): Katu (Pungent)

 

The seeds contain fatty matter, tannic acid, sugar, gum, cellulose, calcium sulphate and phosphate, crysophanic and malic acids, sodium chloride, magnesium sulphate, iron, silica and achrosine. 1, 8-dihydroxy-2- methylanthraquinone, 1, 4, 5-trihydroxy-7-methoxy-3- methylanthraquinone, physcion, its glucoside, rhein, aloe-emodin, chrysophanol, its glycoside, N-methylmorpholine, glucosides of campesterol and ß-sitosterol, and a galactomannan are also present in seeds.

 

Weight N/A
Weight

100g Sampler, 1 kg, 500g