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Botanical
Name: Cinnamomum cassia
Plant Part: Leaves
Extraction Method: Steam
Origin: Vietnam
Description: An evergreen tree
growing to 7 m with a white aromatic bark and angular branches. The
leaves are oblong-lancelate about 18 cm (7 in) long. Small yellow
flowers hang from long stocks, and bloom in early summer. Cassia
grows in hot, wet, tropical climates both wild and commercially. The
stems are cut down when the bark is mature. The bark is removed in
short lengths and dried, with some varieties rolling into quills.
Color: Dark brown
Consistency: Medium to Viscous
Note: Top
Strength of Aroma: Strong
Blends well with: Benzoin,
Cloves, Coriander, Frankincense, Ginger, Grapefruit,
Lavender, Rosemary and Thyme.
Aromatic Scent: Cassia oil has a
pungent, warm smell. Cassia contains 1% to 2% volatile oil (cassia
oil), which is mainly responsible for the spicy aroma and taste.
Like other bark materials, it also contains tannins, sugars, resins,
and mucilage, among other constituents.
History: Also known as Bastard
Cinnamon and Chinese Cinnamon, Cassia has been used medicinally in
China for several thousand years. Its first recorded use dates back
to the Han Dynasty (200 B.D.-A.D. 200).
Cautions: Dermal irritant,
dermal sensitizer and is a mucus membrane irritant and must be
avoided in pregnancy.
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