The scientific name of Cassia is Cinnamomum Cassia. This evergreen tree is native to China and Burma. This plant is commonly known as Chinese Cinnamon and its bark is actually used to flavor food and beverages and has a strong aroma of cinnamon.  The essential oil of Cassia is derived by steam distillation of its leaves and twigs. Bark is also used sometimes to extract the oil. The chief constituents of Essential Oil of Cassia are benzaldehyde, chavicol, cinnamic aldehyde, cinnamyl acetate and linalool. The Chinese have used Cassia for centuries in cooking and the pure essential oil to treat a number of maladies such as:

Aromatic Description: Resembling cinnamon oils in aroma, cassia is sometimes used as an economical substitute for fragrancing applications. Spicy, sweet, woodsy, earthy.

Possible Uses: Fragrancing, indigestion, gas, colic, diarrhea, rheumatism, cold/flu.

General Safety Information: We recommend using our essetial oils with aromatherapy techniques by adding to a medium that will release it's natural essence into the air: Potpouri, Oil burners, cotton balls, etc.Do not take any essential oils internally without consultation from a qualified aromatherapy practitioner. Do not apply undiluted essential oils, absolutes, CO2s or other concentrated essences onto the skin. If you are pregnant, epileptic, have liver damage, have cancer, or have any other medical problem, use oils only under the proper guidance of a qualified aromatherapy practitioner. Use caution when using oils with children and give children only the gentlest oils at extremely low doses. It is safest to consult a qualified aromatherapy practitioner before using oils with children. A skin patch test should be conducted prior to using an oil that you've never used before.