| Botanical Name: | Cinnamomum Cassia |
| Country of origin: | Southern China and Vietnam |
| Colour & Odor: | It has a warm and spicy scent,Vague yellow to reddish brown in color, |
| Extraction Method: | Solvent Extraction |
| Components: | Cinnamic Aldehyde |
| Solubility: | It is soluble in water, but it is insoluble in oils. |
| Blends well with: | It can be blended with franckincense, neroli, lavender, ylang-ylang, cedar wood and orange oil. |
| Uses: | Cassia bark is an aromatic condiment used as a flavoring agent mostly in meats. Other than that, it is added to various herbal medicines, soaps and toothpastes. It is also blended with other aromatic herb and used in cooking to give a vibrant flavor to the food. |
| Therapeutic Benefits: | Since the ancient times, this powerful spice is known to constitute countless benefits for the body and is being used for the treatment for ailments such as diarrhea, abdominal pain, rheumatism and gas. It is can further guard the body from kidney related problems as well as keeps the digestive system healthy. |