Cassia Oil

Cassia Oil is a warm, sweet and spicy essential oil steam distilled from the leaves, twigs and bark of Cinnamomum cassia, often called Chinese cinnamon. It has a strong cinnamon aroma and flavour and is widely used in food and beverage flavours, confectionery, oral care, perfumery and household products.

Arizone International supplies Cassia Oil for flavour houses, beverage and confectionery manufacturers, oral-care brands and fragrance companies.

Cassia vs True Cinnamon

There are two main kinds of cinnamon. True or Ceylon cinnamon (Cinnamomum verum) comes mainly from Sri Lanka and has a delicate, sweet flavour. Cassia (Cinnamomum cassia) comes mainly from southern China and Vietnam and has a stronger, harsher and more pungent flavour. Much of the cinnamon sold in supermarkets around the world is actually cassia. In India, cassia bark is often sold as dalchini, and related species also grow in the north-east.

Cassia oil is mostly distilled from leaves, twigs and small branches, with China being the largest producer. Its composition is quite different from cinnamon leaf oil, which is rich in eugenol.

Aroma and Composition

• Cinnamaldehyde (Cinnamic Aldehyde)Usually 70% to 90%, giving the strong, sweet, spicy cinnamon flavour.
• CoumarinPresent in small amounts and more common in cassia than in Ceylon cinnamon.
• Cinnamyl Acetate and MethoxycinnamaldehydeAdding warmth and depth.

Applications

• Cola and soft drink flavours
• Confectionery, chewing gum, bakery and cinnamon flavours
• Toothpaste and mouthwash
• Spice blends and savoury flavours
• Oriental and spicy perfumery in small amounts
• Household fragrances and candles

Important Safety Note

Cassia oil is a strong skin irritant and sensitiser because of its high cinnamaldehyde content. It should never be applied undiluted and is generally not recommended for skin care or massage. IFRA standards set strict limits on cinnamaldehyde in cosmetics. Cassia also contains coumarin, which is restricted in foods in some markets. Cassia oil should be used only as a flavour in food-grade amounts and must be kept out of reach of children. People taking blood-thinning medicines and pregnant women should avoid concentrated use.

Blending Tips

Cassia blends well with orange, clove, nutmeg, ginger, vanilla, frankincense and other spice oils, adding warmth to festive and gourmand blends.

Quality Parameters

• Botanical identity (Cinnamomum cassia)
• Cinnamaldehyde and coumarin content by gas chromatography
• Specific gravity and refractive index
• Aroma and flavour evaluation
• Screening for synthetic cinnamaldehyde adulteration
• Food-grade compliance where required

Packaging and Storage

Supplied in aluminium bottles, HDPE containers or drums. Store tightly closed in a cool, dark place. Cassia oil is heavier than water.

Tips for Buyers and Formulators

Cassia oil is best kept for flavour use, such as colas, confectionery and bakery, at low, food-grade levels. It is heavier than water, so stir or roll drums before sampling, and avoid unlined metal containers, which can darken the oil.

Why Choose Arizone International?

We are an India-based supplier and exporter of essential oils and spice oils, located in Daman near Gujarat. We supply Cassia Oil with COA, GC reports and full export documentation.

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