Cassia seeds and coffee beans: a wonderful journey of the same plant

Cassia seed and coffee beans are two different forms of the same plant, but they have their own unique and wonderful journeys. Cassia seed is one of our common Chinese medicinal materials, while coffee beans have become one of the most popular beverages in the world.

First, let's take a look at Cassia seed. Cassia seed is a commonly used good medicine in traditional Chinese herbal medicine. It has the effects of clearing away heat and dampness, moistening the intestines and relieving constipation, and is widely used in traditional Chinese medicine to treat constipation, damp heat and other related symptoms. However, in botany, we will find that Cassia seed is actually the seeds contained in the mature fruit of the Cycadaceae plant Cassia tora L. These seeds are rich in flavonoids and a large amount of cellulose, which can promote intestinal peristalsis, increase the frequency of bowel movements, and improve the function of the digestive system in the human body.

Next, let's turn to the exciting and delicious food of coffee beans. Coffee beans come from a plant called Coffea (scientific name: Coffea) and are the main ingredient of coffee drinks. After a series of processing steps such as picking, roasting and grinding, coffee beans can become the coffee powder we are familiar with. During this process, coffee beans release a rich aroma and bitter taste, becoming an indispensable choice for many people for morning pick-me-up drinks or social gatherings.

The seemingly huge difference between Cassia seeds and coffee beans actually stems from their different growing environments and uses. As a common herb, Cassia is widely distributed in southern China and is cultivated as an economic crop. Coffee, on the other hand, mainly grows in Asia, Africa, and Latin America. It is difficult to successfully grow coffee in northern regions because of its weak cold resistance.