Cassia (Cassia lignea) wood

Scientific name: Cassia lignea

Family: Lauraceae

Common names:

Origin plant: China

Origin of harvest: China

Part: bark, leaves and twigs

Chemical constituents: cinnamaldehyde, coumarins, benzyl benzoate, cinnamyl alcohol, eugenol, isoeugenol, limonene.

The main compound of Cassia Cinnamon is cinnamaldehyde (cinnamic aldehyde), responsible for the unique and unmistakable aroma of the extract and products obtained from the bark. Compared to Cylon cinnamon, Cassia contains a higher percentage of it and for this reason its aroma is stronger and more resistant to high temperatures.

Aroma:

As soon as you dip the cardboard, its aroma is decidedly strong, with a pungent, spicy and warm sensation, I would say spicy.

After about 45 minutes, it leaves a softer, woodier but at the same time lymphatic note

In the second hour, its development brings the essence into a fresh evolution with a herbaceous sensation. The aroma stabilizes but even 12 hours later it has its characteristic scent.

Attention!

Causes a high content of Cinnamic Aldehyde the essence can be caustic to the mucous membranes, the sensation is of great burning, but with water and do not panic, after about 15 minutes the effect tends to fade.