Overview
Common Name: Cinnamon / Dalchini • Botanical Name: Cinnamomum verum / Cinnamomum cassia • Origin: India, Sri Lanka, Vietnam, or Indonesia (as required) • Form Available: Whole sticks, broken cut, or powder • Colour: Light brown to reddish brown • Flavour Profile: Warm, sweet, and aromatic • Aroma: Strong and pleasant
Grades and Types
Grades: sticks and rolls.
Types: Ceylon cinnamon and Cassia cinnamon.
Key Features
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.
Ceylon cinnamon is softer and more aromatic, while Cassia cinnamon is robust and spicy.
Shelf Life: 12–18 months under proper storage conditions. 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.
Physical Specifications
Parameter | Ceylon Cinnamon | Cassia Cinnamon
Appearance | Thin, delicate quills | Thick, hard bark sticks
Colour | Light tan to golden brown | Dark reddish-brown
Length of Quills | 5–10 cm, 15 cm, or custom-cut | 5–20 cm or custom-cut
Thickness | 0.2–0.35 mm | 1–3 mm
Moisture Content | ≤ 12% | ≤ 12%
Purity | ≥ 99% | ≥ 99%
Foreign Matter | ≤ 0.5% | ≤ 0.5%
Chemical Specifications
Parameter | Specification
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
Product Description
Common Name: Cinnamon / Dalchini • Botanical Name: Cinnamomum verum / Cinnamomum cassia • Origin: India, Sri Lanka, Vietnam, or Indonesia (as required) • Form Available: Whole sticks, broken cut, or powder • Colour: Light brown to reddish brown • Flavour Profile: Warm, sweet, and aromatic • Aroma: Strong and pleasant
Grades and Types
Grades: sticks and rolls.
Types: Ceylon cinnamon and Cassia cinnamon.
Key Features
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.
Ceylon cinnamon is softer and more aromatic, while Cassia cinnamon is robust and spicy.
Shelf Life: 12–18 months under proper storage conditions. 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.
Physical Specifications
Parameter | Ceylon Cinnamon | Cassia Cinnamon
Appearance | Thin, delicate quills | Thick, hard bark sticks
Colour | Light tan to golden brown | Dark reddish-brown
Length of Quills | 5–10 cm, 15 cm, or custom-cut | 5–20 cm or custom-cut
Thickness | 0.2–0.35 mm | 1–3 mm
Moisture Content | ≤ 12% | ≤ 12%
Purity | ≥ 99% | ≥ 99%
Foreign Matter | ≤ 0.5% | ≤ 0.5%
Chemical Specifications
Parameter | Specification
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
Description provided by dp global exim private limited.
