by Amelia E. Hoard, RN\n \nCommon Name: Cassia\nSynonyms: Chinese cinnamon, false cinnamon, cassia cinnamon, cassia lignea, C. aromaticum, Laurus cassia\nLatin Binomial: Cinnamomum cassia\nFamily: Lauraceae\nProduction Method: steam distilled leaves and twigs\nCountries of Origin: Native to southeastern China\nTypical Constituents: [E]-Cinnamaldehyde (73.2-89.4%), [Z]-Cinnamaldehyde (0.8%-12.3%), [E]-Cinnamyl acetate, Benzaldehyde (0.4-2.3%), 2-Phenylethyl acetate (0.4-2.3%), a-Terpineol (tr-2.0%), Coumarin (tr-1.9%), Salicylaldehyde (0.04-1.8%), Borneol (tr-1.3%), Benzyl benzonate tr-1.0%), Cinnamyl alcohol (0-0.04%)\nDescription of Oil: A dark brown liquid with a strong, spicy, warm aroma.\nDescription of Plant: A slender evergreen up to 20 meters high with leathery leaves and small white flowers.\nHistory, Folklore and Myth: Cassia has an extensive history as a domestic and medicinal spice mainly for digestive issues.\nProperties and Uses: antidiarrheal, anti-emetic, anti-microbial, astringent, carminative, spasmolitic\nPrecautions and Contraindications: Dermal sensitizer and irritant. \n \nReferences:\nBattaglia, Salvatore. The Complete Guide to Aromatherapy. Virginia, Queensland, Australia: The Perfect Potion. 1995.\nLawless, Julia. The Illustrated Encyclopedia of Essential Oils. Shaftesbury, Dorset. Element Books. 1995.\nTisserand, Robert, and Tony Balacs. Essential Oil Safety: A Guide for Health Care Professionals. Edinburgh: Churchill Livingstone. 1995.