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Cassia Bark has a sweet, spicy and pungent aroma.
Common Name: Cassia (Cinnamon) Bark
Plant Part: Bark
Form: Essential Oil
Synonyms: Cinnamomum cassia auct., cassia, Chinese cinnamon
Origin: Native to South East Asia mainly Burma (Myanmar). Long history of commercial cultivation in China, to a lesser extent in Vietnam, Indonesia and India.
Botanical Description: A large tree up to 10-meters (33 ft) high. Has leathery leaves and small inconspicuous yellowish-white flowers which are followed by round drupes.
Method of Extraction: Essential oil is obtained by steam distillation of the bark fragments. The oil is a brown mobile liquid. Yield 1.5%.
Aroma Profile: Cassia Bark has a sweet, spicy, fruity top note. The middle note is increasingly spicy, while the dry out note becomes increasing woody.
Major Constituents: aldehyde (75-90%), cinnamyl acetate, methoxy cinnamaldehyde
Common Adulterants: Synthetic cinnamic aldehyde
Regulatory Status: GRAS 182.20
Aroma Benefits: warming, energizing, euphoric
Blends Well With: Allspice, cedarwood, geranium, citrus oils, spicy oils, ylang ylang, vanilla
Safety Data: A severe dermal irritant. Cinnamon should be used with care and caution.
Directories: Essential Oils
Description: Cassia Bark has a sweet, spicy and pungent aroma.