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Common Name: Cinnamomum Cassia
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DIRECTIONS FOR USE
A close relative to Cinnamon, Cassia has a strong, spicy aroma that can be used in small quantities to transform any dish. It’s one of the few essential oils mentioned in the Old Testament, noted for its unmistakable fragrance and calming aromatic properties. Cassia is a ”warming” oil, adding a spicy flavour to food. Cassia can be used in cooking either as a replacement for Cinnamon in pies and breads or by itself in a myriad of entrées and desserts.
Plant Part: Bark
Extraction Method: Steam distillation
Aromatic Description: Warm, spicy, cinnamon
Main Chemical Components: Cinnamaldehyde, cinnamyl acetate
Possible skin sensitivity. Keep out of reach of children. If you are pregnant, nursing, or under a doctor’s care, consult your physician. Avoid contact with eyes, inner ears, and sensitive areas.
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