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Botanical Name of Raw Material: Cinnamomum cassia
Cassia is considered as the main spice in culinary applications. Cassia belongs to the family of Fabaceae. Cassia essential oil is obtained by the steam distillation of the bark of Cinnamomum cassia. Unlike the cinnamon bark, the bark of cinnamon cassia is thicker and darker; with flavours that are more pungent and less sweet. Cassia Oil is a dark brown, free-flowing liquid, with a strong, spicy, warm resinous odour. Cassia oil majorly contains cinnamic aldehyde, Eugenol and other terpenoids. The product is majorly used in beverages, pharmaceuticals and oral care.
Further customisations are possible.
Steam distillation is the technical process applied to recover the heat sensitive compounds from spices. Spice oils are unstable and heat sensitive compounds are present in the spice.
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