Latin name Acacia farnesiana – Family species Mimosaceae
Cassie is also referred to as Cassia Ancienne, Sweet Acacia, Huisache, Popinac, and Opopanax but should not be confused with Cassia (Cinnamomum cassia) or opopanax essential oil (Commiphora erythraea).
Oil Selection Guide
Color – Dark yellow to brown
Viscosity – Viscous
Scent – Spicy warm floral with balsamy undertone
Perfume Aroma – Top / middle note
Oil Source Information
Plant Type – Shrub
Parts Used – Flowers
Countries of Origin – France, Egypt, Lebanon, Morocco, Algeria, India
Extraction Method – Solvent extraction
Known Chemical Constituents
Benzyl alcohol, methyl salicylate, farnesol, geraniol, linalool
Uses of Cassie
Uses of Cassie include aromatherapy applications, perfumery, and as flavoring in commercial food and drinks.
Cassie blends well with
- ylang ylang
Not available at this time.
* See Safety and Usage.
References and Resources
See References and Resources page.
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