What is Cinnamon
The aromatic bark of trees in the genus Cinnamomum, valued for its warm, sweet-spicy flavour and natural essential oils.
The bark is harvested, dried, and rolled into quills or ground into powder, and these spices are used worldwide. It is one of the oldest traded spices, historically prized for its fragrance and rarity.
Indonesian type Cinnamon: Java cassia and Korintje cassia is the bark of trunks of Cinnamomum burmanii (C.G. Nees) of the Lauraceae family. It consists of thin or thick scraped single and double quills of reddish-brown color. In Indonesia, particularly in regions like the Kerinci Regency of Jambi Province, trees of species such as Cinnamomum burmannii can be harvested after about 5–7 years of growth. Harvesting of the bark is often done during the wetter months (for easier bark peeling) and in many local plantations the main harvest occurs between September and February, when conditions permit efficient removal of bark.
Source Of Cinnamon
General Uses
Widely utilized across multiple industries worldwide for its versatility and natural benefits.
Culinary
Cosmetic and Personal Care
Herbal & Pharmaceutical
Essential Oil
Types we offer
- Definition: Cinnamon stick derived from fully matured bark of Cinnamomum burmanii, carefully scraped to remove outer skin, and processed into clean, thick pieces of premium quality
- Appearance: Fully scraped with quills of diameter between 5 mm and 15 mm, clean, smooth, and thick, with well-formed curls, reddish-brown to brown in color, with minimal outer skin and high visual consistency.
- Size: Available in various size
- Taste and aroma: Sweet-spicy profile typical of Indonesian cassia. The odour and flavour shall be fresh and characteristic of cassia, and free from any foreign or musty flavours.
- Moisture: Max. 14%
- Total Ash: Max. 5%
- Volatile oil content: Min. 1.75%
- HS Code: 090611
- Definition: Cinnamon stick derived from fully matured bark of Cinnamomum burmanii, partially to well scraped, offering good quality suitable for food processing and general applications
- Appearance: Fairly clean cassia stick with moderate thickness, less smooth than AAA grade, slightly varied curls, brown color, with minor presence of outer skin
- Size: Available in various size
- Taste and aroma: Sweet-spicy profile typical of Indonesian cassia. The odour and flavour shall be fresh and characteristic of cassia, and free from any foreign or musty flavours.
- Moisture: Max. 14%
- Total Ash: Max. 5%
- Volatile oil content: Min. 1.75%
- HS Code: 090611
- Definition: Cinnamon stick obtained from matured bark of Cinnamomum burmanii, not fully scraped, retaining part of the outer skin, commonly used for industrial applications such as powder production and extraction
- Appearance: Cinnamon sticks with thinner texture, less smooth surface, light brown to brown in color, with visible outer skin remaining, and moderate uniformity in size and shape
- Size: Available in various size
- Taste and aroma: Sweet-spicy profile typical of Indonesian cassia. The odour and flavour shall be fresh and characteristic of cassia, and free from any foreign or musty flavours.
- Moisture: Max. 14%
- Total Ash: Max. 5%
- Volatile oil content: Min. 1.75%
- HS Code: 090611
Download Product Datasheet
Get complete information about the technical specifications, quality standards, and export details of this product.
Cinnamon Exporting Process
- Sourcing:
We source our Cinnamon directly from processing facilities across Indonesia, ensuring consistent quality, traceability, and compliance with international standards. - Processing:
The product is processed according to the buyer’s required specifications. Sorting and grading are maintained based on industry standards. - Packing:
Packaging is prepared according to your request: available in net, carton boxes, or custom private-label packaging. - Container Loading:
A 20-foot container and 40-foot container can be loaded with up to 10 Metric Tons and 20 Metric Tons of Cinnamon respectively. - Processing & Dispatch Time:
A minimum order quantity (20 ft FCL) typically requires 10 to 15 days for processing, packing, quality checks, and readiness to be loaded on board the vessel. The duration may vary based on order volume and product type. - Port of Loading:
Shipments are dispatched from Tanjung Priok Port (IDTPR), Jakarta, Indonesia, unless otherwise requested. - Transit Time:
Delivery lead time depends on the shipping line and destination. Transit times generally range between 2 to 8 weeks for long-haul markets. - HS Code:
The HS Code for Indonesian Cinnamon is 090611 - Payment Terms & Documentation:
Payment terms and the full list of documents provided with each shipment (COO, Phytosanitary, Fumigation, Packing List, Invoice, BL, etc.) are detailed on our “Procedures” page.
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