An evergreen tree growing to 7 m with a white aromatic bark and angular branches. The leaves are oblong-lanceolate 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.
Details
Botanical Name:Cinnamomum Cassia
Origin:China
Family:Lauraceae
Plant Part:Leaves
Extraction Method:Steam Distillation
Note:Top
Colour:Dark brown
Consistency:Medium to Viscous
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.
Aromatic Strength:Strong
Blends Well With:Benzoin, Cloves, Coriander, Cardamom, Frankincense, Ginger, Grapefruit, Lavender, Rosemary and Thyme.
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 mucous membrane irritant and must be avoided in pregnancy.
Never use pure oils on the skin without diluting, never use internally, keep away from children and eyes, always check if there are any medical issues which could cause a problem. Seek help if you have any doubts.
*The information provided is for educational purposes only*
