Extracted by steam distillation from the bark, from the leaves or from the branches of Cinnamomum cassia (L.) J.Presl (cassia, cinnamon Chinese, cinnamon of Saigon), evergreen tree of the Lauracee native of the China southern (Guangdong, Guangxi) and of the Vietnam, where is cultivated from over 4.000 years as spice and plant medicinal. The cassia is often sold as 'cinnamon' in the mercato European and nordamericano, pur essendo botanicaly different from the cinnamon vera (Cinnamomum verum J.Presl, native of the Sri Lanka). The phytochemical profile is dominated by trans-cinnamaldeide (80-95%) — in percentual ancora more alta which in the cinnamon of Ceylon — with eugenol, benzaldeide and cinnamile-acetate. L'altissimo content of cinnamaldeide makes the cassia more aggressive on the skin compared to the vera cinnamon: is a of the cause more frequent of dermatite from contact among the essential oils. In aromatherapy it is used as antibacterial powerful, ipoglicemizing (studies clinic on Cinnamomum cassia and controllo glicemic), digestive, stimulating circolatoria and afrodisiaca. Use always very diluted. Top-to-heart note very warm, spicy and sweet-pungent.

China southern, Vietnam; cultivated in China and in the Southeast asiatic.

Bark and leaves

Steam distillation

• Circolatorio: riscaldant, stimulates the peripheral circulation.
• Digestive: carminative, antispasmodic, useful in case of nausea and digestion difficile.
• Antimicrobico: antibacterial activity and antimicotic documented.
• Diffuser: fragrance warm, spicy, evocative of the feste invernal.

Blends well with: