Indian Cassia (Cinnamomum cassia), also known as Chinese cinnamon, has a long history of use in traditional systems of medicine, including Ayurveda and Traditional Chinese Medicine (TCM). In these traditions, Cassia is considered to possess warming properties and is often employed as a remedy for conditions associated with cold, including fever, chills, and the early stages of infections. In Ayurvedic practice, Cassia bark is sometimes included in herbal decoctions or teas intended to reduce fever and promote sweating, which is believed to help "break" a fever.

From a scientific perspective, there is limited direct evidence supporting the effectiveness of Indian Cassia specifically for treating fever. While Cassia contains bioactive compounds such as cinnamaldehyde and eugenol, which have demonstrated antimicrobial and anti-inflammatory properties in laboratory studies, clinical trials evaluating its efficacy for fever reduction in humans are lacking. The antimicrobial properties may theoretically help address infections that can cause fever, but this has not been substantiated in clinical settings. Therefore, its use for fever is primarily supported by traditional and historical practices rather than robust scientific validation.