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.
