Cinnamon
Common Name: Cinnamon / Dalchini
Botanical Name: Cinnamomum verum / Cinnamomum cassia
HS Code: 09061100 / 09062000
Origin: India, Sri Lanka, Vietnam, or Indonesia (as required)
Form Available: Whole sticks, broken cut, or powder
Colour: Light brown to reddish brown
Key Features:
Natural reddish-brown colour with a warm, woody appearance
Rich in aromatic essential oils
Sweet, warm aroma with a distinctive spicy flavour
Low moisture content for improved shelf life
Carefully cleaned, graded, and export quality
Packaging & Storage:
Shelf Life: 12–18 months under proper storage conditions.
Storage:
Store in a cool, dry place away from direct sunlight and moisture
Packaging:
Food-grade bags or cartons,
Vacuum-sealed packs available
Common sizes: 10 kg, 25 kg, or customised packing
Product Description:
Cinnamon is a fragrant spice obtained from the inner bark of the cinnamon tree. Known for its warm, sweet flavour and pleasant aroma, it is widely used in desserts, beverages, spice blends, and savoury dishes; May help regulate blood sugar levels; Rich in antioxidants and polyphenols; Supports heart health and circulation; Known for anti-inflammatory properties; Suitable for the food and beverage, pharmaceutical, and herbal industries
Grades and Types:
Grades: Sticks and rolls
Types: Ceylon cinnamon and Cassia cinnamon
Note: Ceylon cinnamon is softer and more aromatic, while Cassia cinnamon is robust and spicy
Phytosensology Properties:
Flavour Profile: Warm, sweet, and aromatic
Aroma: Strong and pleasant
Physical Specifications:
Ceylon:
Appearance: Thin, delicate quills
Colour: Light tan to golden brown
Length of Quills: 5–10 cm, 15 cm, or custom-cut
Thickness: 0.2–0.35 mm
Moisture Content: ≤ 12%
Purity: ≥ 99%
Foreign Matter: ≤ 0.5%
Cassia:
Appearance: Thick, hard bark sticks
Colour: Dark reddish-brown
Length of Quills: 5–20 cm or custom-cut
Thickness: 1–3 mm
Moisture Content: ≤ 12%
Purity: ≥ 99%
Foreign Matter: ≤ 0.5%
Chemical Specifications:
Volatile Oil Content: ≥ 1% (Ceylon), ≥ 2% (Cassia)
Cinnamaldehyde Content: ≥ 55–65%
Coumarin Content: Low in Ceylon, high in Cassia
Ash Content: ≤ 4%
Acid-Insoluble Ash: ≤ 1%
Pesticide Residue: As per international standards
Microbial Load: Compliant with food safety standards