Product Name: Imported Cinnamon
Botanical Name: Cinnamomum verum (True Cinnamon)
Family: Lauraceae
Types: True Cinnamon (Ceylon), Cassia
Origin: Sri Lanka, Vietnam, Indonesia
Description: Known for its distinct aroma and sweet-spicy flavor. Ceylon cinnamon is softer and aromatic, while Cassia is robust and spicy. Used in cooking, baking, and health remedies.
| Parameter | Ceylon Cinnamon | Cassia Cinnamon |
|---|---|---|
| Appearance | Thin, delicate quills | Thick, hard bark sticks |
| Color | Light tan to golden brown | Dark reddish-brown |
| Length | 5-10 cm (15cm custom) | 5-20 cm (custom) |
| Thickness | 0.2-0.35 mm | 1-3 mm |
| Moisture | ≤ 12% | ≤ 12% |
| Purity | ≥ 99% | ≥ 99% |
| Foreign Matter | ≤ 0.5% | ≤ 0.5% |
| Parameter | Specification |
|---|---|
| Volatile Oil | ≥ 1% (Ceylon) / ≥ 2% (Cassia) |
| Cinnamaldehyde | 55-65% |
| Coumarin | Low (Ceylon) / High (Cassia) |
| Ash Content | ≤ 4% |
| Acid Insoluble Ash | ≤ 1% |
| Pesticides/Microbial | Compliant with international standards |
| Nutrient | Content |
|---|---|
| Energy | 247 kcal |
| Carbohydrates | 81g |
| Dietary Fiber | 53g |
| Protein | 4g |
| Calcium | 1002mg |
| Iron | 8.3mg |
Primary Sources: Sri Lanka (Ceylon), Vietnam, Indonesia
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