Cassia Essential Oil

Cassia Essential Oil

Description

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*

Specification Documents