Botanical Name: Cinnamomum cassia
Plant Part: Leaves
Extraction Method: Steam Distilled
Origin: China
Description: Cassia is 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: Pale yellow to a reddish brown transparent liquid.
Common Uses: Cassia Essential Oil can be used as a tonic, carminative and stimulant. It is used to treat nausea, flatulence and diarrhea. Chinese and Japanese scientists have found that cassia has sedative effects and lowers high blood pressure and fever in experimental animals. The oil has antiseptic properties, killing various types of bacteria and fungi. Cassia oil is used mainly as a carminative (for relieving colic and griping) or as a stomach tonic. It can also be used for colds, influenza, fevers, arthritis and rheumatism.
Consistency: Medium to viscous
Note: Top
Strength of Aroma: Strong
Blends well with: Benzoin, Cloves, Coriander, Cardamom, Frankincense, Ginger, Grapefruit, Lavender, Rosemary and Thyme.
Aromatic Scent: Cassia Essential Oil has a pungent, warm scent. Cassia contains 1% to 2% volatile oil (cassia oil), which is mainly responsible for the spicy aroma.
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: Cassia Oil is a dermal irritant, dermal sensitizer and a mucus membrane irritant and should be avoided in pregnancy.