What is the difference between raw cassia seeds and cooked cassia seeds

Some friends cannot distinguish between raw Cassia seeds and cooked Cassia seeds, and don't know what the difference is between the two. Generally speaking, raw cassia seeds have a stronger herbal flavor, while cooked cassia seeds have a burnt yellow color.

The difference between raw cassia seed and cooked cassia seed

First of all, in terms of taste, raw Cassia seed has a strong herbal flavor, while cooked Cassia seed has a strong aroma and is slightly bitter.

Secondly, in terms of appearance, raw Cassia seeds are green-yellow in color, while cooked Cassia seeds are browned after being fried.

Furthermore, in terms of efficacy, raw Cassia seeds have a stronger laxative effect, while fried cooked Cassia seeds can slow down the laxative effect. They are also crispy and easy to crush and extract the effective ingredients. Cooked Cassia seeds can relatively reduce the irritation to the gastrointestinal tract.

The efficacy of raw and cooked cassia seeds

Both raw Cassia seeds and cooked Cassia seeds can clear the liver, improve eyesight and lower blood pressure. When used raw, they can also moisten the intestines and promote bowel movements, clear away liver and gallbladder fire, and disperse wind-heat. They are important medicines for treating red, swollen and painful eyes.

Cassia seed is slightly cold and has a catharsis effect. Therefore, although it can relieve constipation, it is not suitable for people who are prone to diarrhea and stomach pain. Drinking tea made from Cassia seed for a long time will cause damage to liver and kidney function, and will also affect the health of the body. So although Cassia seeds soaked in water have health benefits, it is not suitable for long-term drinking!

How to soak raw and cooked cassia seeds in water

practice

Qi Ju Cassia Seed Tea

Ingredients: 10 grams of wolfberry, 3 grams of chrysanthemum, 20 grams of cassia seed.

Preparation method: Put wolfberry, chrysanthemum and cassia seed into a large covered cup at the same time, brew with boiling water, cover, and start drinking after 15 minutes.

Usage: As tea, generally can be brewed 3 to 5 times.

Efficacy: Clears the liver and reduces fire, nourishes yin and improves eyesight, lowers blood pressure and blood lipids. It is used for the sequelae of cerebral stroke caused by hyperactivity of liver fire, with symptoms including numbness and paralysis of limbs, dizziness, heavy head and light feet, hot face, irritability, increased blood pressure, red tongue, yellow tongue coating and stringy pulse.