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Cinnamon Cassia, Bark (Cinnamomum cassia) Gastronomic Oil

Cinnamon Cassia, Bark (Cinnamomum cassia) Gastronomic Oil


(In stock)


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Cinnamon Cassia, Bark (Cinnamomum cassia) Gastronomic Oil

Product Description

Gastronomic oils are offered as pure essential oils or pre-calibrated with organic sunflower seed oil. A collection of natural aromas - healthy, true, and easy to use.

Cinnamon: Typical aroma.

  • Québec vrai
  • USDA Organic

Availability: In stock


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Plant description

Latin Name : Cinnamomum cassia
English Name : Cinnamon Cassia, Chinese Cinnamon
French Name : Cannelle cassia, cannelier de Chine, cannelle de Chine
Family : Lauraceae

History and Origin

Cinnamon tree is slender and can reach 20 metres in height. Both its leaves and its bark contain essential oil, it is therefore highly useful for its medicinal and aromatic properties in Asiatic countries, where it grows naturally. The bark is harvested off the tree and steam distilled. On the medicinal level, it is used similarly as Ceylon cinnamon, mainly to treat flatulence, colic, diarrhea, and nausea. In Chinese traditional medicine, it is used mainly in cases of vascular disorders. To produce its cinnamon hydrosol, Aliksir gets certified organic bark from a fair trade and sustainable development organism distributing products from Indonesia and Guatemala. 

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Aromatherapy Data Sheet

Aroma : Typical
Ingredients : Pure essential oil pre-calibrated with organic sunflower seed oil


Gastronomic Oils naturally blend into fats, salt, sugar, and sauces. The average dosage is of one or two drops of product per 250 grams of recipe. It is always preferable to add Saba’s aromas at the end of cooking, since they will often evaporate if  cooked for too long. Use it as you would use fresh herbs. If your preparation requires integrating all ingredients before baking,  such as in pies or pastry, we recommend you double the number of drops for each hour of cooking or standing.

With gastronomic oils and essential waters, you can correct most mistakes. If you accidentally drop too much oil in your  preparation, simply heat up slowly your recipe for about 10 minutes, or until you reach back the desired aromatic intensity.

In a rubbing oil with raw meats and cuts to sear, we recommend that you use from 8 to 10 drops for every 250 g of preparation and let stand for approximately 15 minutes before cooking (serve quickly).

Let your imagination run wild!

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