Cinnamon Powder

Item

Detail

Product name

Cinnamon Powder / Cassia Powder

Botanical name

Cinnamomum cassia (Chinese cassia / Chinese cinnamon)

Origin

China — Guangxi, Guangdong (Yulin spice hub); also Vietnam, Indonesia

Part used

Dried inner bark, ground

Appearance

Light to reddish-brown fine powder

Main use

Baking, coffee, tea, curry, marinades, seasoning; food processing

Parameter

Requirement

Moisture (powder, max.)

14%

Total ash (dry, max.)

5.0%

Acid-insoluble ash (dry, max.)

0.8%

Volatile oil (powder, dry, min.)

1.1 mL/100 g (China)

Fineness

Powder passes 0.2–0.5 mm sieve

Level

Basis

By origin / species

China cassia (1.1), Indonesia (0.8), Vietnam (3.0), Ceylon verum — species & region set the standard

By volatile oil

Higher volatile oil = stronger aroma = higher grade (≥1.1% China)

By fineness

Fine uniform 60–80 mesh / pass 0.5 mm = higher; coarse = lower

By purity

Low ash, acid-insoluble ash & foreign matter = higher; no sulphur (SO₂) = premium

By moisture

≤14% (aim ≤12–13% for transit); lower = better shelf life

By certification

BRC / KOSHER / HALAL / ISO22000 add export value

Check

Criterion

Aroma

Sweet, warm, woody; strong = high volatile oil

Colour

Even light-to-reddish brown; no mould/off-colour

Fineness

Uniform fine powder, low sieve residue

Purity

No fillers/starch, no synthetic colour, sulphur-free preferred

Packaging

Sealed, moisture barrier intact

Packing

Spec

Notes

Kraft / PP bags

10 kg / 25 kg / 50 kg

Food-grade, PE liner

Cartons

10 kg / 20 kg

Retail/export

Retail pouches

100 g–1 kg

Private label available

Container

Approx. load

Note

20ft (20GP)

10–15 MT

China ~10–12; Vietnam powder ~15

40ft (40GP)

20–27 MT

Estimated; ~25–27 (Vietnam)