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Botanical Name: Cinnamomum cassia
Common Name: Cassia oil, Chinese cassia, Chinese cinnamon, Cassia lignea
Family: Lauraceae
Parts Used: Leaves, Bark, Twigs and stalks
An evergreen tree originating in southern China, and widely cultivated in South and Southeast Asia (India, Indonesia, Laos, Malaysia, Thailand, and Vietnam). It is used primarily for their aromatic bark, which is used as a spice. The buds are also used as a spice, especially in India, and were once used by the ancient Romans.
The tree grows to 10–15 m tall, with greyish bark and hard, elongated leaves with reddish colour when young. Cassia bark is used as a flavouring agent for confectionery, desserts, pastries, and meat.
Active Principles: It contains from 1 to 2 percent oil of cassia, a volatile oil, the principal component of which is cinnamic aldehyde.
