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 main dishes and desserts.
HOW TO USE:
Diffusion: Use three to four drops in the diffuser of choice.
Food additive use: Dilute one drop in 4 fl. oz. of liquid.
Cassia’s primary constituent is Cinnamaldehyde, a monoterpene aldehyde. Cinnamaldehyde has been researched for its antioxidant benefits, its ability to support the gastrointestinal, cardiovascular, and circulatory systems, and for overall metabolic support. Cassia can be used as a flavoring in cooking as a replacement for cinnamon. When taken internally, Cassia is a helpful digestive aid and can be used to support healthy metabolism. Experimental research suggests that Cassia essential oil may help support healthy blood sugar levels already in the normal range.
AROMA:Warm, spicy, cinnamon
COLLECTION: Steam distillation of Bark
MAIN CONSTITUENTS: Cinnamaldehyde, cinnamyl acetate
KEEP OUT OF REACH OF CHILDREN. Possible skin sensitivity. Avoid contact with eyes, inner ears, and sensitive areas. If you are pregnant, nursing, or under a doctor’s care, consult your physician.
Cinnamon and cassia are closely related, but cassia is stronger and less delicate in flavor. Most of the 'cinnamon' sold is actually cassia.