Indian Cassia (Cinnamomum cassia), also known as Chinese cinnamon, has a long history of use in traditional medicine systems such as Ayurveda and Traditional Chinese Medicine (TCM) for digestive complaints, including dyspepsia (indigestion). In these traditions, cassia is believed to have carminative properties, helping to alleviate bloating, flatulence, and discomfort after eating. Ancient texts often describe cassia bark as beneficial for stimulating digestion and relieving gastrointestinal discomfort.

However, modern scientific validation of cassia’s efficacy in treating dyspepsia is limited. While some in vitro and animal studies suggest that compounds in cassia may have gastroprotective and motility-modulating effects, robust clinical trials in humans are lacking. Most available evidence supporting cassia for dyspepsia is based on historical or empirical use rather than rigorous modern research. It is sometimes included in polyherbal formulations for digestive health, but the specific contribution of cassia remains unclear.

In summary, the use of Indian Cassia for dyspepsia is primarily justified by traditional medical practices, with only low to moderate evidence from experimental studies and minimal clinical data. Its role in managing dyspepsia is thus supported mainly by tradition rather than strong scientific validation.