Vel 
Spices
Cinnamon & Cassia
Imported cinnamon and cassia with distinct aroma and sweet‑spicy flavour, used in cooking, baking and health remedies. True cinnamon and cassia bark – sweet, warm and aromatic. Export-quality product from India with hygienic processing and packing to buyer specifications.
Product Details
Imported cinnamon is known for its distinct aroma, sweet‑spicy flavour and wide applications in culinary and health products. Ceylon cinnamon is softer and more aromatic, while cassia cinnamon is more robust and spicy.
- Origin: Sri Lanka (Ceylon cinnamon), Vietnam, Indonesia
- Types: True cinnamon (Ceylon), cassia cinnamon
- Family: Lauraceae
- Botanical name (true cinnamon): Cinnamomum verum
Packing & Shipping Details
- Packing: 10 kg, 25 kg or customised; food‑grade bags or cartons; vacuum‑sealed packs available
- Storage: store in a cool, dry place, away from direct sunlight and moisture
- Shelf life: 12–18 months under proper storage conditions
- 40 ft container: up to 20–22 MT
- 20 ft container: up to 10–12 MT
Physical Specifications
| Appearance (Ceylon) | Thin, delicate quills |
|---|---|
| Appearance (Cassia) | Thick, hard bark sticks |
| Colour (Ceylon) | Light tan to golden brown |
| Colour (Cassia) | Dark reddish‑brown |
| Length of quills | 5–10 cm, 15 cm or custom‑cut |
| Thickness (Ceylon) | 0.2–0.35 mm |
| Thickness (Cassia) | 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 |
Nutritional Information (per 100 g)
| Energy | 247 kcal |
|---|---|
| Carbohydrates | 81 g |
| Sugars | 2.2 g |
| Dietary fibre | 53 g |
| Protein | 4 g |
| Fat | 1.2 g |
| Calcium | 1002 mg |
| Iron | 8.3 mg |
