In the Middle Ages, Europeans used dried cassia buds in Hippocras, a spiced wine.
Cassia, also known as Chinese cinnamon, is somewhat similar to cinnamon (Cinnamomum zeylanicum) in both taste and therapeutic properties. Although the United States Pharmacopoeia recognizes it as cinnamon, it should not be confused as such, for it has it's own unique benefits and history. It has been used for centuries both medicinally and culinarily. Germans and Romans preferred to use cassia instead of cinnamon in chocolate, as it has a stronger flavor. Both Europeans and Chinese used cassia in a variety of ways to spice up foods. The Chinese also use cassia frequently for digestive complaints like diarrhea and nausea. It's also used to fight colds, rheumatism, kidney and reproductive complaints, and most particularly vascular disorders. Cassia is also a known skin irritant, so it's best to use it in vapor therapy. Today, cassia is often used in confectionaries and potpourri.
Mixes well with: Cassia is best used on its own.
Parts used: Leaves (steam), or bark, leaves, twigs and stalks (water).
Extraction method: Steam or water distillation.
Safety Information: Avoid if pregnant. Very large doses can cause depression. Not for internal use if undiluted.
Keep out of reach of children. Natural essential oils are highly concentrated and should be used with care.
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*This statement has not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease. Keep out of the reach of children. Store in a cool dry place, tightly closed.