Cassia

Cassia is cinnamon’s close relative, and it behaves like a louder version of it. A single drop transforms a spiced dessert or a bread. In Europe it carries food-flavouring permission, limited to one drop a day, and like the other spice oils it needs generous dilution if it touches skin.

Key characteristics

Distilled from Cinnamomum cassia.
Strong, spicy aroma — usable in very small quantities.
Can be used interchangeably with cinnamon in cooking.
A popular ingredient in appetisers, breads and desserts.

Directions for use

For food flavouring.

Cautions

Only use diluted. Take no more than one drop per day. Keep out of reach of children. If pregnant or under a doctor’s care, consult your physician. Keep out of eyes, inner ears, face, sensitive areas, and mucosa. In case of skin contact, dilute generously with a carrier oil.

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