Cassia trees

Osmanthus fragrans (Thunb.) Lour. Mu Gui, Gui Hua (Cassia tree) (flower) Beta-phellandrene, osmane, nerol, methyl-laurate, methylmyristate, methypalmitate, uvaol.33 Reduce phlegm, remove blood stasis. 

Oakmoss is a sort of lichen that grows on oak trees, and its extract has an important role in fragrance design.101 Cinnamon oil is obtained from the bark of the cinnamon tree, although small-scale production of leaf oil is also known. Cassia oil is obtained from the bark, small branches, and leaves of the Cassia tree. Clove oil is prepared by steam distillation of clove buds, while clove leaf oil is made from leaves (Table 11). 

Cassia Oil Cinnamomum cassia) It has been previously described that oils from various parts of the cassia tree have the following benzaldehyde contents leaf=2.68%, bark = 4.73% [19]. 

Cinnamomum cassia B/um (Lauraceae) is the so-caUed cassia. It is native to southeastern China and has not been grown successfuUy outside of this area. The dried bark of this evergreen tree is stripped, ground, and sold almost exclusively in China. The leaves and twigs of the tree contain the same flavor components as the bark and are steam distUled to yield the cassia oil of commerce. Infrequently, smaU amounts of bark are bundled and exported as cassia lignea but caimot compete with the other varieties as bark spice. The Chinese prefer to seU the essential oil. 

Zeylanicum. The second type of cinnamon is the dried inner bark of the shoots of the tree Cinnamonium lanicum Nees, a moderately sized coppiced evergreen bush of the laurel family cultivated in Sri Lanka. The bark is stripped, roUed into quills, dried, and then shipped in large bundles. The aroma and flavor of the lanicum type, which contains eugenol as well as cinnamic aldehyde, is much milder than the cassia type. 

Source Naturally occurs in cranberries, ligonberries (1,360 ppm), peppermint leaves (20-200 ppb), tea leaves, cassia bark, carob, blessed thistle, purple foxglove, jasmine, hyacinth, apples, tobacco leaves, daffodils, autumn crocus, prunes, anise seeds, ripe cloves, and wild black cherry tree bark (Duke, 1992 quoted, Verschueren, 1983). 

Cinnamon and its close relative, cassia, are among the earliest, most popular spices used by mankind. The genus Cinnamomum (family Lauraceae) consists of 250 species of trees and shrubs distributed in Southeast Asia, China and Australia. In India, it is represented by 26 species, of which 12 each are reported from North-east and South India. The true cinnamon, Cinnamomum verum syn. C. zeylanicum, is a native of Sri Lanka and South India. Cassia cinnamon is derived from different sources, such as Chinese cassia (C. cassia syn. C. aromatica) from China and Vietnam, Indonesian cassia (C. burmannii) from Sumatra and the Java region and Indian cassia (C. tamala) from the north-eastern region of India and Myanmar (Burma) (Baruah and Nath, 2004). 

The cinnamon of commerce is the dried inner bark of the tree, C. vemm. ft is an essential item in curry powders and masalas. The bark oil, bark oleoresin and leaf oil are important value-added products from cinnamon. Bark oil is used in the food and pharmaceutical industries. Cinnamon leaf oil is cheaper than bark oil and is used in the flavour industry. Cinnamon oleoresin, obtained by solvent extraction of the bark, is used mainly for flavouring food products such as cakes and confectionary. As in the case of cinnamon, the volatile oil and oleoresin from cassia are also used extensively in flavouring, especially soft drinks and other beverages. 

Cinnamon is the inner bark of a small evergreen tree, Cinnomomum zeylan-icum or C. verum, which is in the laurel family. Cassia (C. aromaticum) and camphor (C. camphora) are other members of this genus. The bark, leaves, and sometimes whole stems from these trees are also used as a spice. Cassia is sometimes called bastard cinnamon because it is produced in greater quantities, but is less aromatic than true cinnamon. All of these spices have been combined with resin and vegetable soils to produce fragrant oils and incense. Cinnamon and other similar fragrant bark powders have been used medicinally to treat many ailments, from kidney disease to snakebite. 

Source Cinnamomum aromaticum Nees (C. cassia Blume) (Lauraceae). The evergreen tree or shrub is native to south China the plant is also cultivated in Japan, Indonesia, Central and South America. 

Cassia The bark (cassia bark) of certain tropical evergreen trees, used like cinnamon. 

Cinnamaldehyde (sin-uh-MAL-duh-hide) is also known as cinnamic aldehyde 3-phenyl-2-propenal cinnamyl aldehyde phenylalacrolein cinnamal and trans-cinnamaldehyde. It is a yellowish oily, liquid with a sweet taste and a cinnamish odor responsible for the characteristic taste and odor of cinnamon spice. It occurs naturally in the bark of the cinnamon tree, Cinnamomum zeylanicum, which is native to Sri Lanka and India, and has been cultivated in other parts of the world, such as Brazil, Jamaica, and Mauritius. Cinnamaldehyde is also found in other members of the the Cinnamomum species, including cassia and camphor. 

Cassia marginata syn Cassia roxburghii [93] is a large sized Indian tree having cylindrical and indehiscent long pods with many seeds and a black cathartic pulp which is used as a horse medicine. Cassia marginata seed gum-graft-poly(methylmethacrylate) (CM-g-PMMA) has been synthesized and evaluated as biosorbent in the removal of Cr(VI) from the synthetic solutions and real wastewater. 

Production By steam distillation from leaves, twigs, young branches, and bark of the Chinese cinnamon tree (Cinnamomum aromaticum, synonym C. cassia, Lau-raceae), also known as Chinese cinnamon leaf (bark) oil. 

Mr 240.26, yellow needles, mp. 206-208 °C, soluble in alcohol, chloroform, or fats. C. is the main component of a mixture of various an-thrones and anthranols known as chrysarobinum obtained by benzene extraction from araroba or goa powder (yellow-brown powder from cavities in the heart-wood of the 20-30 m high tree Andira araroba, Fabaceae, endemic to Brazil and for long cultivated in India) which, after dying on wool, gives a dark violet color. C. is also isolated from Cassia and Rumex species and from Ferreirea spectabilis (Fabaceae) it is also formed by Penicillium islandicum. 

Desiring to recount the things I saw on that coast, and what happened to us, as many more leaves would not suffice me. On the coast we saw an infinite number of trees, brazil wood- and cassia, and those trees which yield myrrh, as well as other marvels of nature which I am unable to recount. Having now been ten months on the voyage, and having seen that there was no mining wealth whatever in that land, we decided upon taking leave of it, and... 

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