Botanical Name: Cinnamomum cassia
Main Constituents:
Cinnamic aldehyde: 85%
Plant Part: Leaves
Origin: China
Processing Method: Steam Distilled
Description / Color / Consistency: With a medium to thicker viscosity, it is a transparent pale yellow to reddish liquid.
Aromatic Summary / Note / Strength of Aroma: Cassia Essential Oil has a pungent, warm scent from its 1% to 2% volatile oil that is mainly responsible for the spicy aroma. It is a strong top note.
Blends With: Benzoin, Clove Bud, Coriander, Cardamom, Frankincense, Grapefruit, Lavender, Rosemary and Thyme.
Product Abstract: Also known as Bastard Cinnamon and Chinese Cinnamon, its first recorded use in China dates back to the Han Dynasty (200 BCE - 200 CE). In Exodus 30, 23, Moses was ordered to use both Cinnamon (Kinnamon) and Cassia (Qesia) together with Myrrh, Sweet Calamus and Olive Oil to produce a holy oil with which to anoint the Ark of the Covenant.