Cassia is an evergreen tree with a white aromatic bark and angular branches. The leaves are oblong-lancelate about 7 in long. Small yellow flowers hang from long stocks and bloom in early summer. Cassia grows in hot, wet, tropical climates. 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.
Botanical Name:
Cinnamomum cassia
Aromatic Aroma:
Cassia has a pungent, warm aroma.
Consistency:
Middle
Note:
Top
Aroma Strength:
Strong
Extraction Method:
Steam Distilled
Plant Part:
Leaves
Origin:
China
Color:
Pale yellow to a reddish brown
Common Uses:
Cassia 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.
Blends Well With:
Clove, 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 a mucus membrane irritant and should be avoided in pregnancy.
