Ayurvedic Properties
- Taste (Rasa)
- Pungent (Katu), Sweet (Madhura), Bitter (Tikta)
- Quality (Guna)
- Light (Laghu), Dry (Ruksha), Sharp (Tikshna)
- Potency (Virya)
- Hot (Ushna)
- Post-digestive (Vipaka)
- Pungent (Katu)
- Key Constituents
- 0.6% (Lignin (8.3%), Bassorin, Tannin, Starch, Cinnamaldehyde)
- Also Known As
- English: Chinese Cinnamon, Chinese Cassia
Sanskrit: तज, उत्कट, दारुसिता, चोचा
Hindi: तज, दालचीनी (मोटी)
What is Chinese Cinnamon (Taja / तज)?
Taja is Chinese cinnamon or cassia bark obtained from Cinnamomum cassia. It is thicker and coarser than true cinnamon (Dalchini). The bark is used as a spice and has similar but stronger flavor than Ceylon cinnamon. In Ayurveda, it is used for digestive complaints and as a flavoring agent in formulations.
Source: Bhavaprakash Nighantu, Varga 2
Therapeutic Actions (Karma)
- Dipana (appetizer)
- Pachana (digestive)
- Hridya (cardiotonic)
- Mukhashodhaka (oral cleanser)
Source: Bhavaprakash Nighantu, Varga 2
Medical Disclaimer: The information on this page is for educational purposes only and is not intended as medical advice. Ayurvedic treatments should be pursued under the guidance of a qualified practitioner (BAMS/MD Ayurveda). Always consult your healthcare provider before starting any new treatment. Content is sourced from classical Ayurvedic texts and may not reflect the latest medical research.