Cassia Essential Oil

Family: Lauraceae

Genus: Cinnamomum

Species: aromaticum

Common names: Chinese cinnamon, bastard cinnamon

General Description: Indonesian Cassia is an coniferous tree flourishing to almost 20-23 fts tall in southeastern Asia, especially Republic of Indonesia and Socialist Republic of Vietnam. It has a fragrant skin, same as cinnamon, but its characters are slightly different. Cassia bark is darker, heavier and grosser than cinnamon. The skin is reaped, cleaned and preserved into a form called 'quills'. It is then crushed into powder or cut back into strips and applied as a spice.

Uses: There is a divergence, notwithstanding, between how cinnamon and cassia are applied. Cinnamon is a more delicate seasoning for sweet dishes. Cassia is a bigger spice with a heavier flavor, generally applied for meat dishes. The buds from this tree are as well utilized in boiled fruits, such as apples and with assorted spices for dishes such as as puddings, pastries and chewing over spices.

Cassia leaves are shining greenish, almost 8 inches tall. This tree creates little yellow flowers that blossom in early summertime and hang from the leaves. Cassia fruit, reaped from the tree, is a berry with buds that look like cloves. While cousins, both cassia and cinnamon are often confused with one another. There are as well different species in that family that are indeed alike that they're well described incorrectly

Cassia Bark - Cinnamomum casia/China/Bark. Cassia, or Chinese cinnamon, is the spice up traded as cinnamon in the U.S.A.. Ceylon cinnamon (Cinnamomum zeylanicum- see entry beneath under Cinnamon Bark) is believed the fact cinnamon in most of the rest of the world. The 2 are alike in taste, although Ceylon cinnamon has a sweeter, softer flavour. The oils of both comprise cinnamic aldehyde as the prima constituent, with cassia having the greater quantity. Care: Cassia oil is really irritating to the skin and should be managed with caution. Aromatherapy profits: soothing, activating, warming up.