Cassie

Cassie

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

  • bergamot
  • frankincense
  • mimosa
  • violet
  • ylang ylang
 

Special Precautions*

Not available at this time.
* See Safety and Usage.

References and Resources

See References and Resources page.



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