Best Seller
True Cinnamon
- FSSAI Certified
- ISO 22000
- Organic Available
- Non-GMO
True & Aromatic Bark Spice \u2014 Export Grade
Cinnamon Exporter India \u2014 Premium Ceylon & Cassia
Cinnamomum verum J.Presl (Ceylon) | Cinnamomum cassia (L.) J.Presl (Cassia) | Family: Lauraceae
UnitedSpices is a trusted cinnamon exporter in India, supplying both true Ceylon cinnamon (Cinnamomum verum) sourced from Kerala’s Western Ghats and Cassia cinnamon (Cinnamomum cassia) sourced from the hill estates of North-East India. Every export batch is GC-MS tested for species authenticity and coumarin content, so buyers receive exactly what they order — never a mislabeled substitute. Sourced and processed to the same rigorous quality standards we apply across our range, including our black pepper, green cardamom, turmeric and cloves.
Cinnamaldehyde65% – 90%
Coumarin Level<0.02 – 8.0 g/kg
OriginKerala & North-East India
MoistureMax 12–14%
Min. Order Qty250 kg
Export MarketsUSA, EU, UAE, Southeast Asia
Available Forms
- Lab Tested
- Worldwide Export
- Bulk Pricing Available
- Dedicated Support
About Our Cinnamon
Cinnamon is the aromatic inner bark of trees in the genus Cinnamomum, dried into curls known as quills or sticks and ground into powder. Two distinct species dominate world trade: Ceylon cinnamon (Cinnamomum verum), prized as “true cinnamon” for its delicate sweetness and very low coumarin content, and Cassia cinnamon (Cinnamomum cassia), valued for its bolder, spicier flavour and higher cinnamaldehyde concentration. Both are legitimate, widely traded spices — the difference lies in flavour profile, bark structure and regulatory coumarin limits.
At UnitedSpices, we source Ceylon-type cinnamon from smallholder estates in Kerala’s Western Ghats and Cassia cinnamon from the hill plantations of North-East India, processing both under the same estate-to-shipment protocols that govern our black pepper and cardamom exports. Every export lot is GC-MS verified for species authenticity — protecting buyers from the cinnamon industry’s most common issue: Cassia sold or blended as Ceylon.
Why Choose Our Cinnamon?
- Two verified species: true Ceylon (Cinnamomum verum) and Cassia (Cinnamomum cassia)
- GC-MS species authentication on every export batch — no adulteration or mislabeling
- Coumarin content tested and declared on every Certificate of Analysis
- Rich cinnamaldehyde content: 65–90% depending on type and grade
- Available as whole quills, sticks, splits/featherings and fine ground powder
- Hand-rolled Ceylon quills in Alba to M5 grades; graded Cassia bark AA to Powder
- Cinnamon oleoresin and essential oil available for extract manufacturers
- FSSAI licensed, ISO 22000 certified, Organic/Halal/Kosher on request
Product Identity
| Common Name | Cinnamon / Dalchini |
|---|---|
| Other Names | True Cinnamon (Ceylon), Chinese Cinnamon (Cassia) |
| Botanical Name (Ceylon) | Cinnamomum verum J.Presl |
| Botanical Name (Cassia) | Cinnamomum cassia (L.) J.Presl |
| Family | Lauraceae |
| Part Used | Dried inner bark (quills/sticks) |
| Country of Origin | India |
| Growing Regions | Kerala (Ceylon-type), North-East India (Cassia) |
| Harvest Season | April – September (two flushes/year) |
| HS Code | 0906 11 00 (Whole) / 0906 20 00 (Ground) |
Sensory Profile
| Colour (Ceylon Quills) | Light tan to golden brown |
|---|---|
| Colour (Cassia Sticks) | Reddish-brown to dark brown |
| Colour (Ground) | Warm reddish-brown powder |
| Aroma | Sweet, warm, woody (Ceylon); bold, spicy-hot (Cassia) |
| Taste | Delicately sweet, citrus-clove notes (Ceylon); pungent, peppery-sweet (Cassia) |
| Texture | Thin, papery, multi-layered quills (Ceylon); thick, hard single-layer bark (Cassia) |
Varieties, Grades & Standards
UnitedSpices supplies both Ceylon and Cassia cinnamon, each graded to its own international standard. Ceylon quills are graded by diameter under the nomenclature adopted across the global trade; Cassia bark is graded by thickness, cinnamaldehyde content and appearance.
Ceylon Cinnamon Grades (Cinnamomum verum)
| Grade | Quill Diameter | Cinnamaldehyde | Coumarin (Max) | Moisture Max | Best For |
|---|---|---|---|---|---|
| Alba | ≤ 6 mm | 70–75% | <0.02 g/kg | 12% | Ultra-premium retail, gourmet |
| C5 Special | 6–10 mm | 68–74% | <0.02 g/kg | 12% | Premium foodservice, specialty retail |
| C5 | 10–13 mm | 65–72% | <0.02 g/kg | 13% | Standard export, food manufacturing |
| C4 | 13–16 mm | 65–70% | <0.02 g/kg | 13% | Bulk food processing, blends |
| M5 / H1 / H2 | 16–32 mm | 60–68% | <0.02 g/kg | 14% | Industrial extraction, oleoresin |
Cassia Cinnamon Grades (Cinnamomum cassia)
| Grade | Bark Thickness | Cinnamaldehyde | Coumarin (Typical) | Moisture Max | Best For |
|---|---|---|---|---|---|
| AA | 2–3 mm, whole sticks | 80–90% | 2.0–5.0 g/kg | 12% | Premium bakery, beverage flavouring |
| A | 1.5–2.5 mm | 75–85% | 1.5–4.0 g/kg | 13% | Standard export, spice blends |
| Broken / Splits | Assorted pieces | 75–85% | 1.5–4.0 g/kg | 13% | Food manufacturing, extraction |
| Cassia Powder | Ground | 75–88% | 0.3–8.0 g/kg | 13% | Bakery, beverage mixes, ground blends |
Understanding Coumarin: Ceylon vs Cassia
Coumarin is a naturally occurring aromatic compound that gives Cassia cinnamon its bold, sweet-spicy intensity. Regulatory bodies including the European Food Safety Authority (EFSA) recommend limiting daily coumarin intake, which is why the coumarin content of the two cinnamon species matters for buyers supplying sensitive markets.
Ceylon Cinnamon (True)< 0.02 g/kg coumarin
Cassia Cinnamon0.3 – 8.0 g/kg coumarin
Every UnitedSpices export batch is GC-tested for coumarin content, with results declared on the Certificate of Analysis — giving buyers the documentation needed to meet EU, US and other market-specific labelling and safety requirements.
Chemical Parameters — Ceylon
| Cinnamaldehyde Content | 65 – 75% (GC Analysis) |
|---|---|
| Coumarin Content | < 0.02 g/kg |
| Volatile Oil Content | 0.5 – 1.5% v/w |
| Key Aroma Compounds | Cinnamaldehyde, Eugenol, Linalool |
| Moisture Content | Max 12–14% (by grade) |
| Total Ash | Max 5.0% |
| Acid-Insoluble Ash | Max 1.0% |
Chemical Parameters — Cassia
| Cinnamaldehyde Content | 75 – 90% (GC Analysis) |
|---|---|
| Coumarin Content | 0.3 – 8.0 g/kg |
| Volatile Oil Content | 1.0 – 2.5% v/w |
| Key Aroma Compounds | Cinnamaldehyde, Coumarin, Cinnamyl acetate |
| Moisture Content | Max 12–13% |
| Total Ash | Max 6.0% |
| Acid-Insoluble Ash | Max 1.5% |
Physical Parameters
| Quill Diameter (Ceylon Alba) | ≤ 6 mm |
|---|---|
| Quill Diameter (Ceylon C5) | 10 – 13 mm |
| Bark Thickness (Cassia AA) | 2 – 3 mm |
| Stick Length (Standard) | 8 in / 20 cm (custom available) |
| Ground Mesh Size | 40 / 60 / 80 mesh (customisable) |
| Bulk Density (Powder) | 450 – 550 g/litre |
| Foreign Matter | Max 1% |
Microbiological Parameters
| Total Plate Count | < 1,00,000 CFU/g |
|---|---|
| Yeast & Mould | < 1,000 CFU/g |
| E. coli | Absent / 10g |
| Salmonella | Absent / 25g |
| Staphylococcus aureus | Absent / 25g |
| Aflatoxin (B1+B2+G1+G2) | < 10 ppb (EU norms) |
| Steam Sterilised Grade | Available on request |
Safety & Contaminant Testing
| Heavy Metals — Lead (Pb) | < 1.0 ppm |
|---|---|
| Heavy Metals — Arsenic (As) | < 1.0 ppm |
| Heavy Metals — Cadmium (Cd) | < 0.2 ppm |
| Heavy Metals — Mercury (Hg) | < 0.1 ppm |
| Pesticide Residues | Compliant with EU MRL / FSSAI |
| Species Verification | GC-MS tested every batch |
| GMO Status | Non-GMO verified |
Nutritional Data (per 100g, Ground)
| Energy | 247 kcal |
|---|---|
| Carbohydrates | 80.6 g |
| of which Sugars | 2.2 g |
| Dietary Fibre | 53.1 g |
| Protein | 4.0 g |
| Total Fat | 1.2 g |
| Manganese | 17.5 mg |
Bakery & Confectionery
The signature flavour in cinnamon rolls, spiced cakes, cookies and pastries worldwide. Ceylon cinnamon’s delicate sweetness suits fine patisserie, while Cassia’s bold heat stands out in spiced breads and confectionery.
Beverages & Hot Drinks
A staple in chai, mulled wine, spiced coffee, cinnamon tea and flavoured syrups. Whole quills infuse cleanly without clouding beverages, while ground cinnamon flavours instant mixes and bottled drinks.
Culinary & Savoury
Essential in biryani, garam masala, Middle Eastern tagines and Mexican mole. Whole sticks perfume rice and meat dishes, while ground cinnamon rounds out savoury spice blends.
Pharmaceutical & Nutraceutical
Cinnamon extract and cinnamaldehyde are studied for their role in blood-sugar-supportive and antimicrobial formulations, and are widely used in nutraceutical capsules, syrups and functional-food products.
Cosmetics & Aromatherapy
Cinnamon bark and leaf oils are used in perfumery for their warm, spicy base notes and in massage oils, balms and aromatherapy blends for their natural warming properties.
Oleoresin & Extract Production
Cassia bark and broken grades are processed into cinnamon oleoresin and essential oil — concentrated flavouring and fragrance agents used across the food, beverage and personal-care industries.
Carton / PP Bags
10 kg – 25 kg cartons or polypropylene bags with food-grade inner liner for whole quills and sticks — protects fragile Ceylon quills from breakage in transit.
Multi-layer Kraft Bags
Multi-wall paper bags (10 kg – 25 kg) with moisture and aroma barrier — preferred for ground cinnamon powder to preserve volatile oils.
Private Label / Retail
Custom-branded jars, tins, pouches and cinnamon stick bundles from 25 g to 5 kg. Full private label design and printing services available.
Flexi / Jumbo Bags
500 kg – 1,000 kg FIBC bulk bags for large-volume bakery, beverage and oleoresin-extraction buyers.
Port of Loading
Cochin / Chennai / Tuticorin, India
Incoterms
FOB, CIF, CFR, EXW — all Incoterms available
Lead Time
10–18 business days from order confirmation
Export Documentation Available
- Phytosanitary Certificate
- Certificate of Origin
- Lab Analysis Report
- Certificate of Analysis (CoA)
- Fumigation Certificate
- MSDS / SDS Sheet
- Coumarin Level Declaration
- Organic Certificate (on request)
- Halal & Kosher (on request)
Our Quality Commitment
Cinnamon quality hinges on accurate species identification, moisture control and coumarin management — factors that vary significantly between Ceylon and Cassia and even between estates. At UnitedSpices, we apply export-grade protocols across every step, from estate selection to final port documentation.
Each incoming lot is physically inspected for quill/bark structure, colour and aroma before being tested at NABL-accredited third-party laboratories for cinnamaldehyde and coumarin content (GC analysis), moisture, microbial profile and pesticide residues. Critically, every batch also undergoes GC-MS species verification — the definitive test that distinguishes true Ceylon cinnamon from Cassia and prevents the species mislabeling that affects a significant share of global cinnamon trade.
For pharmaceutical, nutraceutical and beverage customers requiring standardised cinnamon extract or oleoresin, we offer dedicated lot processing with full GC-MS aroma profiling and batch-specific CoAs meeting USP/EP compendial standards.
- GC-MS species verification on every export batch — Ceylon vs Cassia confirmed
- Coumarin content tested and declared on every Certificate of Analysis
- Full pesticide residue screening (500+ compounds, EU MRL compliant)
- Aflatoxin testing per EU regulation
- Heavy metal testing per EU Regulation 2023/915
- Steam sterilisation available for TPC-sensitive buyers
- GMP-certified facility with ISO 22000:2018 FSMS
- Batch-specific Certificate of Analysis with every shipment
FSSAI Certified
Food Safety & Standards Authority of India — compliant processing facility.
ISO 22000:2018
Food Safety Management System certified — international quality standard.
Organic Certified
NPOP & NOP organic certification available for organic cinnamon grades.
Halal Certified
Available upon request for Middle East and Southeast Asia markets.
Kosher Certified
Kosher documentation available on request for qualifying batches.
Spices Board India
Registered with the Spices Board of India — compliant and traceable export.
Cinnamon Export — Frequently Asked Questions
Common questions from buyers sourcing Ceylon and Cassia cinnamon, quills, sticks and powder from India.
What is the difference between Ceylon and Cassia cinnamon?
Ceylon cinnamon (Cinnamomum verum) has thin, delicate, multi-layered quills, a mild sweet flavour and very low coumarin content, while Cassia (Cinnamomum cassia) has thicker, single-layer bark, a stronger spicier taste and higher coumarin levels — both are true, safe spices, but Ceylon is preferred for daily consumption in sensitive markets.
What is the coumarin content in your cinnamon, and why does it matter?
Our Ceylon cinnamon contains under 0.02 g/kg coumarin, well within EU guidance levels, while our Cassia cinnamon ranges from 0.3–8.0 g/kg — every batch is GC-tested and declared on the Certificate of Analysis so buyers can meet their market’s regulatory limits.
What is the minimum order quantity (MOQ) for cinnamon export?
Our standard MOQ for quills, sticks, splits and ground cinnamon is 250 kg per SKU. Smaller sample quantities are available on request for quality evaluation.
Do you supply cinnamon in quills, sticks, splits and ground powder?
Yes. We supply Ceylon and Cassia cinnamon as whole quills/sticks, featherings/splits, fine ground powder and cinnamon oleoresin, packed to each buyer’s specification.
Is UnitedSpices cinnamon FSSAI certified and verified for species authenticity?
Yes. Our cinnamon is FSSAI licensed and ISO 22000:2018 certified, and every export lot undergoes GC-MS species verification to confirm authentic Ceylon or Cassia origin and prevent adulteration or mislabeling.
How can I get a price quote for bulk cinnamon export?
Contact our export team via the Request a Quote form, WhatsApp or phone with your required type (Ceylon or Cassia), grade, quantity and destination port. We typically respond within 24 hours.
Related Products
Explore more premium Indian spices from UnitedSpices
Best Seller
Premium
Featured
