Also known as: Beej Chaksu / Chaksoo / Chakshu; Cassia absus (older trade name); Tropical Sensitive Pea / Pig’s Senna (common names).
Scientific name:Chamaecrista absus (syn. Cassia absus) — a Fabaceae herb with wide distribution across the tropics & subtropics.
What it’s known for: Seeds are widely harvested and sold in traditional botanical trade (Africa & Asia), and the name “Chaksu/Chakshu” is linked to “eyes” in Sanskrit usage.
How to use (common preparation): Rinse, lightly crush (optional), then steep ~1 tsp in hot water 5–10 min and strain; naturally bitter/earthy, so use small amounts and sweeten if desired.
Awafi Mill quality: Whole, mature seeds—carefully cleaned and packed pure (no additives, no preservatives). Store airtight in a cool, dry place.
