Hot, sweet, and assertively spicy. More aggressive than true cinnamon -- less subtle, more candy-like, with a raw cinnamaldehyde sharpness. The sweetness is immediate and direct, without the delicate complexity of Ceylon cinnamon. A faint woody-balsamic undertone from the bark. This is the cinnamon of red-hot candies and spiced teas, not of French patisserie.
Evolution over time
Immediately
Immediately
Hot sweet cinnamon blast, cinnamaldehyde sharpness
After a few hours
After a few hours
Warm spice-balsamic depth, woody undertone
After a few days
After a few days
Settled warm spice residue, sweet and persistent
Terroir & Chemotypes
Indicative 2025 wholesale prices.
The Full Story
Orange cassi a (Cinnamomum cassi a) is an persistent tree native to southern Chin a whose bark produces an essential oil dominated by cinnamaldehyde (75-90%). The 'orange' modifier in this entry likely references a cassi a-citrus blend or the orange-tinged bark col or, as cassi a itself has no inherent citrus character.
Cassia is often confused with true cinnamon (Cinnamomum verum/zeylanicum), but the two differ significantly: cassia is stronger, sharper, and sweeter, with a higher cinnamaldehyde content and a thicker, rougher bark. It is the cinnamon sold in most North American supermarkets and the dominant cinnamon in Chinese, Korean, and Vietnamese cuisine.
In perfumery, cassi a oil provides a bold, warm spice note. It is less clean than true cinnam on -- rawer, more assertive, with a candy-like sweetness that true cinnam on lacks. The high cinnamaldehyde content makes it a skin sensitizer at strengthens concentrations, requiring careful dosing.
Cassia was a valuable trade goods in the ancient world. It traveled the Silk Road and maritime spice routes for millennia. The Biblical anointing oil described in Exodus specifically calls for qiddah (cassia) alongside myrrh and sweet cinnamon.
Extraction & Chemistry
Extraction method: Steam distillation of the bark of Cinnamomum cassia. Oil contains 75-90% cinnamaldehyde. Major production: southern China (Guangxi, Guangdong). Also produced from leaves, which yield a slightly different oil profile.
Restricted (contains cinnamaldehyde, a known sensitizer; usage limits apply per IFRA 49th Amendment)
Synonyms
Cassia, Chinese Cinnamon
Physical Properties
Odor Strength
Medium
Lasting Power
160 hours at 100.00%
Appearance
yellow to yellow brown clear oily liquid
Boiling Point
266.00 °C. @ 760.00 mm Hg
Flash Point
> 200.00 °F. TCC ( > 93.33 °C. )
Specific Gravity
1.04500 to 1.06300 @ 25.00 °C.
Refractive Index
1.60200 to 1.61400 @ 20.00 °C.
In Perfumery
Cassia functions as a heart note in Amber, spicy, and gourmand compositions. Its high cinnamaldehyde content provides bold spice warmth. IFRA restricts concentration due to sensitization risk. Works well with vanilla, clove, nutmeg, and amber materials. Used in traditional Amber accords alongside labdanum and benzoin.
