Cinnamon (Cassia Vera / Cinnamomum burmannii)
Also known as Indonesian Cassia Vera, this cinnamon variety from Sumatra and Java is highly valued for its rich aroma and bold flavor. Cassia Vera, scientifically known as Cinnamomum burmannii or Padang Cassia, is a premium type of cinnamon native to Indonesia, recognized for its thick, hard bark and distinctively warm, spicy fragrance.
Compared to Ceylon cinnamon (true cinnamon), Indonesian Cassia Vera offers a stronger and more robust taste and contains higher levels of coumarin, giving it an intensity highly favored in the global spice market.
Cassia Vera is widely used in baking, beverages, spice blends, and food processing due to its rich aroma, long shelf life, and competitive value. It is available in various forms — whole sticks and ground powder — and is also appreciated in traditional medicine and aromatherapy for its natural warming properties.
CINNAMON SPECIFICATION
| CHARACTERISTICS | STANDARD SPECIFICATIONS |
|---|---|
| Product | : Cinnamon / cassia vera (Cinnamomum burmannii) |
| Ingredient | : 100% Natural Cinnamon |
| Size | : ≤ 8 cm (custom sizes available) |
| Color | : Light to dark brown |
| Taste and Aroma | : Warm, spicy, sweet, and slightly sharp — strong aroma typical of Cassia |
| Impurity | : ≤ 1–2%, No foreign matter and insects visible to the naked eye |
| Moisture Content | : < 10-12% |
| Ash Content | : Max 2.5% |
| Acid Insoluble Ash | : Max 2% |
| Volatile Oil | : ≥ 1.5% |
| Yeast & Mould | : Max 500 cfu/g |
| E. Coli | : Max 3.0 mpn/g |
| Coliform Count | : Max 100 cfu/g |
| Salmonella | : Negative |
| Aflatoxin (B1) | : < 5 ppb |
| Packing | : Carton – 20 kg (20 packs × 1 kg = 20 kg) or by request |
| Country of Origin | : Indonesia |
CINNAMON GRADES
| Cinnamon Grade | Description | Usage |
|---|---|---|
| AA (Highest Quality) | Premium – clean skin, perfect rolls, neat cuts, strong aroma | Premium retail, high-end export (Europe, Japan, Middle East), gift packs, premium food & beverage industry |
| A (Medium Quality) | High quality – clean skin, slightly imperfect rolls, neat cuts, good aroma | Bulk export, mid-range buyers, food processing, spice blends |
| AAA (Standard Quality) | Skin not fully clean, has minor wounds, imperfect rolls, cuts neat | Large-volume export (India, Bangladesh, Malaysia), grinding into powder, mass production |
BROKEN CINNAMON GRADES
| Broken Grade | Oil Content | Appearance | Aroma | Usage |
|---|---|---|---|---|
| KABC | 2–3.5% | Clean, yellowish bark | Strong aroma | Premium powder, retail packaging, food processing |
| KBBC | 1–2% | Inner bark yellow-reddish, outer bark darker | Moderate aroma | Industrial use, mass production, grinding for bulk powder |
KABC and KBBC are the most preferred for grinding due to their balanced flavor, aroma, and cost efficiency.
Thicker sticks are typically used for cassia oil extraction, which is further utilized in medicine, herbal products, and perfumery.
Explore other Indonesian spices : Ginger, Ginger Powder, Turmeric, Turmeric Powder, Cinnamon Powder, Cloves, Cardamom, Nutmeg, Mace
