The Indonesian cassia is derived from the bark of the evergreen tree Cinnamomum burmannii Blume species. It has botanical term of “Cassia Vera”. Cassia is mainly produced in the region of Korinci, West Sumatra, whereas Padang and Medan served as the main distribution centres.

The trees need at least ten years before it can be harvested. The branches are cut off during harvest. The outer bark is peeled off in order to expose the inner bark, which curls as it dries.

Cassia Vera from Indonesia has aromatic sensory qualities similar to its counterpart in Sri Lanka. It contains essential oil (mainly cinnamic aldehyd) but does not contain eugenol.

Cassia Vera has a sweet fragrance, hot spicy, high oil content & it is used for decoration, cooking food, Pharmaceutical and Cosmetic Industries etc.