294 POWDERED VEGETABLE DRUGS 



62. (Fig. 73.) CINNAMOMUM. Cassia cinnamon. 

 Coarse powder, as a spice. 



Chinese cinnamon, E. Chinesischer Zimmt, Zimmtkassia, G. Casse, 

 Cannelle de Chine, Fr. 



The bark of several unknown species or varieties of Cinnamomum, 

 Lauracese. 



Cinnamon brown (reddish brown). 



Fragrant, aromatic, very characteristic. 



Sweet, pungent, somewhat astringent. 



Rather short, thick walled bast cells; sclerenchyma with cell walls 

 unequally thickened; parenchyma cells with compound starch gran- 

 ules; cells with numerous small prismatic crystals; large resin bearing 

 cells; cells of outer bark suberized and with reddish brown contents. 

 Cassia bark contains relatively more starch than do the other varieties 

 of cinnamon barks and relatively less bast tissue. 



Ash about 6.5 per cent. 



Cassia cinnamon in particular is likely to be adulterated with 

 inferior cassia barks, clove bark, flour, inert vegetable substances. 

 The quality of cassia cinnamon is proportionate to the number of 

 bast cells present. The very inferior grades show few bast cells, 

 which indicates that the outer older bark tissue predominates. Cassia 

 cinnamons could readily be graded according to the bast cell count. 

 The organoleptic tests, especially taste and odor, are also valuable 

 guides to quality. 



