Cassia, known for its prominent role in culinary applications, belongs to the Fabaceae family. The essential oil is extracted through steam distillation of the bark from the Cinnamomum cassia tree. Unlike cinnamon bark, Cassia bark is thicker, darker, and has a more pungent flavor with less sweetness. The oil itself is a dark brown, free-flowing liquid with a strong, spicy, and warm resinous aroma. It mainly contains cinnamic aldehyde, eugenol, and various terpenoids. Cassia oil is commonly used in beverages, pharmaceuticals, and oral care products.
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