Cassia Bark Essential Oil
Cassia Bark Essential Oil is manufactured from Chinese Cassia Bark, which is a close relative to Ceylon cinnamon (C. verum), Saigon cinnamon (C. loureiroi), also known as “Vietnamese cinnamon”, Indonesian cinnamon (C. burmannii), also called “korintje”, and Malabar cinnamon (C. citriodorum) from Sri Lanka. In all five species, the dried bark is used as a spice. Chinese cassia’s flavour is less delicate than that of Ceylon cinnamon. Its bark is thicker, more difficult to crush, and has a rougher texture than that of Ceylon cinnamon.
Chinese cassia is produced in both China and Vietnam. Until the 1960s, Vietnam was the world’s most important producer of Saigon cinnamon, which has a higher oil content and consequently has a stronger flavor. Because of the disruption caused by the Vietnam War, however, production of Indonesian cassia in the highlands of the Indonesia island of Sumatra was increased to meet demand. Indonesian cassia has the lowest oil content of the three types of cassia, so commands the lowest price. Chinese cassia has a sweeter flavor than Indonesian cassia, similar to Saigon cinnamon, but with lower oil content.
Cassia is in the same arena as spicy oils like cinnamon of allspice. Most closely resembling cinnamon oils in its aroma, cassia is sometimes used as an economical substitute for fragrancing applications which require elements of spicy, sweet, woodsy, or earthy notes. Cassia buds, although rare, are also occasionally used as a spice. They resemble cloves in appearance and have a mild, flowery cinnamon flavor. Cassia buds are primarily used in old-fashioned pickling recipes, marinades, and teas.
Cinnamomum cassia is a medicinal plant that contains a range of bioactive substances, including cinnamic aldehyde.
Botanical Name: Cinnamomum cassia
Edible: Not recommended
Extraction Method: Steam distillation