Page 152 - Pharmacognosy-I (02-06-06-102)

T. S. in Cinnamon bark

Cassia powder :

It is dark brown is colour with aromatic odour, astringent taste and
characterized by :
1- Isolated phloem fibres up to 45  width.
2- Unequally thickened, lignified sclereids.
3- Parenchymatous cells containing minute acicular crystals of calcium

oxalate.
4 Lignified or suberised cork cells.

• Cassia powder is characterized from cinnamon powder by greater
diameter of fibers and abundance of cork fragments.

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