Aromatic Note: Base note
From the great camphor tree family comes some 250 species of evergreen trees and shrubs. Among them is Cinnamomum cassia (cassia), C. zeylanicum (cinnamon), and C. camphora (camphor).
In the US when we see cinnamon for sale, it is usually cassia that we’re buying.
Cassia is one of the oldest spices known to humans and was first recorded in China in 2700BC and in Egypt around 1600BC. Cassia is one of the sacred oils in the old testament.
Cassia and cinnamon come from the bark of their respective trees.
Cassia is native to China where the trees grow up to 70 feet.
Synonyms: Chinese Cinnamon
Parts Used: bark, dried fruits (buds)
Aroma Description: strong, spicy, warm, woody, intensely sweet, slightly balsamic
Cosmetic Uses: perfumery, aromatherapy; used in hygiene products and cosmetics
Culinary Uses: used to flavor foods, candy, soft drinks, chewing gum, ice cream, and condiments. An ingredient in the famous Chinese “five spices.” The fruits, known as cassia buds, are also widely used in flavoring.
Medicinal Attributes: antifungal, antiseptic, haemostatic (stops bleeding), antispasmodic. Used for colds and flu when chills and shivering is present. Also has a history of use for treating kidney weakness, muscle and rheumatic pains and cramps.
*Warning: Avoid if Pregnant
Essential Oil: Yes, steam distillation of the leaves and bark but often adulterated. Note: the oil can be an irritant to sensitive people.
Mixes Well With: aloeswood, benzoin, borneol camphor, calamus, cardamom, cinnamon, clove, frankincense, galangal, guggul, iris root, musk seeds, myrrh, nutmeg, opoponax, patchouli, saffron, sandalwood, spikenard, star anise, storax, tolu balsam, turmeric, vanilla, etc.
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