Cassia oil (cinnamon oil) is obtained by steam distillation of the leaves, twigs, and bark of Cinnamomum aromaticum Nees (Cinnamomum cassia Blume, Lauraceae) mainly growing in China. It is a reddish-brown liquid with a sweet–spicy, cinnamon-like odor. d2020 1.052–1.070; n20D 1.6000–1.6140; solubility: 1 vol in 3 vol of 70% ethanol at 20 ℃; acid number: max. 15; content of carbonyl compounds (calculated as cinnamaldehyde): min. 80%. In contrast to cinnamon bark oil, cassia oil contains a considerable amount of 2-methoxycinnamaldehyde (3–15%) in addition to its main constituent, cinnamaldehyde (70–88%). Cassia oil is used predominantly in flavoring soft drinks (cola-type). Annually ≥600 t are produced in China, smaller quantities in Vietnam.