Essential Oil Profile: Cassia

by Amelia E. Hoard, RN


Common Name: Cassia

Synonyms: Chinese cinnamon, false cinnamon, cassia cinnamon, cassia lignea, C. aromaticum, Laurus cassia

Latin Binomial: Cinnamomum cassia

Family: Lauraceae

Production Method: steam distilled leaves and twigs

Countries of Origin: Native to southeastern China

Typical 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%)

Description of Oil: A dark brown liquid with a strong, spicy, warm aroma.

Description of Plant: A slender evergreen up to 20 meters high with leathery leaves and small white flowers.

History, Folklore and Myth: Cassia has an extensive history as a domestic and medicinal spice mainly for digestive issues.

Properties and Uses: antidiarrheal, anti-emetic, anti-microbial, astringent, carminative, spasmolitic

Precautions and Contraindications:  Dermal sensitizer and irritant.        



Battaglia, Salvatore. The Complete Guide to Aromatherapy. Virginia, Queensland, Australia: The Perfect Potion. 1995.

Lawless, Julia. The Illustrated Encyclopedia of Essential Oils. Shaftesbury, Dorset. Element Books. 1995.

Tisserand, Robert, and Tony Balacs. Essential Oil Safety: A Guide for Health Care Professionals. Edinburgh: Churchill Livingstone. 1995.

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