Oil Summary: Cassia & the Cassia Essential Oil is indigenous to China and Burma, and is sometimes called Chinese cinnamon or cinnamon bark. It is considered a ‘hot’ oil, (hotter still, but sweeter than cinnamon essential oil), making it especially good for immune boosting and detoxification. The genus of Cassia is cinnamomum cassia, and even though it sometimes acts as a substitute for cinnamon, its uses go far beyond the culinary. Its aromas are strong, spicy, woody, and balsamic, the liquid itself presenting as a medium thick, yellow-amber to reddish-brown liquid. Botanical Name: Cinnamomum Cassia Plant Origin: China Processing Method: Steam distillation Plant Part: Barks Odor and Color: A yellowish or brownish liquid having the characteristic odor and taste of cassia cinnamon. Main Constituents: Cinnamic aldehyde, cinnamyl acetate, linalool, benzaldehyde, and chavicol Blends well with: Clove, patchouli, ginger, cardamom and Lemongrass,