Cassia oil

Cassia oil (Cinnamomum cassia, syn. Cinnamomum aromaticum) is rich in cinnamaldehyde and is a popular ingredient in the flavor, spice, and beverage industries. It has a warm, spicy profile that works well in both sweet and savory applications. What is commonly referred to as cassia oil is steam-distilled from the leaves and twigs of the tree, with two primary crop cycles, one in spring and one in fall, which enables consistent availability throughout the year. There is also a smaller production of cassia bark oil, used for more specialized applications.

China remains the largest producer, with stable output reported from Guangxi and Yunnan during the early 2025 harvest. Cassii oil is also the starting material for the isolation of natural cinnamic aldehyde, the primary flavor of all things cinnamon. The natural cinnamic aldehyde is also used to produce natural benzaldehyde which is widely used in cherry, bitter almond, or marzipan flavors or fragrances.

In terms of sustainability, all exhausted cassia leaves after distillation are used in the biomass boiler as fuel. This practice supports a circular economy approach by reducing waste and improving energy efficiency.

Overall volume is expected to remain steady into Q3.