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Botanical Name: Cinnamomum Cassia Origin: India Mode of Extraction: Steam Distillation Main Constituents: Cinnamaldehyde, cinnamyl acetate, eugenol Description: Clear Transparent Liquid Appearance: Yellowish or brownish liquid Organoleptic properties: Sweet burning spicy smell and taste Refractive index at 20 °C: 1.6020-1.6060 Specific Gravity at 20 °C: 1.045-1.063 Solubility: Slightly soluble in water; soluble in equal volume of alcohol and of glacial acetic acid Storage: Well closed in air tight containers away from sunlight and heat preferably in amber color glass containers. Extraction: Steam Distillation. Chemical Composition: Eugenol, eugenol acetate, cinnamic aldehyde and benzyl benzoate. Essential Oil Information: The tree is rust-colored and can grow up to 15 meters (45feet), but is kept down to 6 feet for commercial reasons. It has shiny, leathery green leaves and small, white flowers, with oval shaped purple berries. The bark is pale brown and papery, with thick quills that roll inside one another, and is gathered every 2 years. This oil has spicy and earthy aroma and has great value in aromatherapy. Oil Properties: The color of oil varies from yellow for the leaf oil and red-brown for the bark oil. The viscosity is medium to watery. Uses: It is a perfect additive to creams, lotions, and soaps.