Product: Cinnamon Powder
Origin: Sri Lanka, India, Vietnam, Indonesia
Botanical Name: Cinnamomum verum (True Cinnamon) or Cinnamomum cassia (Cassia Cinnamon)
Form: Fine powder made from ground cinnamon sticks (bark)
Color: Light brown to reddish-brown
Key Features: Made from high-quality cinnamon bark, carefully ground to a fine powder. Distinctive sweet, warm aroma with a slightly spicy flavor profile.
| Parameter | Range/Specification |
|---|---|
| Appearance | Fine, smooth, and uniform powder |
| Color | Light brown to reddish-brown |
| Particle Size | 80-100 mesh (customizable) |
| Moisture Content | 10% to 12% max |
| Flavor/Aroma | Sweet, warm, and aromatic with hints of spice |
| Ash Content | 6% to 8% max |
| Acid Insoluble Ash | 1% max |
| Foreign Matter | 0.5% max |
| Volatile Oil Content | 1.5% to 2.5% |
| Parameter | Specification |
|---|---|
| Moisture Content | 10% to 12% max |
| Total Ash | 6% to 8% max |
| Acid Insoluble Ash | 1% max |
| Volatile Oil Content | 1.5% to 2.5% |
| Cinnamaldehyde Content | 60% to 75% (for Cassia Cinnamon) |
| Fat Content | 5% to 7% |
| Pesticide Residue | As per international standards |
| Microbial Load | As per food safety standards |
| Grade | Description |
|---|---|
| Premium Grade | Fine texture, rich flavor, and uniform aroma |
| Regular Grade | Slightly coarser texture, minimal discoloration |
| Industrial Grade | Coarser grind, used for bulk food production |
Premium Source: Sri Lanka, India, Vietnam, Indonesia
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