Indonesian Cassia Cinnamon (Cinnamomum cassia) is a premium quality cinnamon bark harvested and processed in Indonesia, recognized for its intense, spicy-sweet aroma and robust flavor profile. Compared to its Ceylon counterpart, Indonesian Cassia has a thicker, darker bark with a high essential oil content, making it especially suited for industrial applications in bakery, confectionery, beverage production, and spice blending. Its rich flavor and superior shelf stability have positioned Indonesian Cassia as a dominant spice export from Indonesia, trusted by food manufacturers and spice traders worldwide for consistent performance and quality. This cinnamon variety allows businesses to enhance the sensory appeal of their products while benefiting from a natural ingredient that resists spoilage over long storage periods. Sourced directly from the heart of Indonesia’s spice regions, this Cassia Cinnamon offers authenticity, high quality, and outstanding versatility for professional food and flavoring needs.
Key Features
| Features | Description |
|---|---|
| Botanical Name | Cinnamomum cassia |
| Origin | Indonesia |
| Bark Appearance | Thick and dark brown |
| Aroma Profile | Strong, spicy-sweet |
| Essential Oil Content | High |
| Typical Uses | Bakery, confectionery, beverages, spice blends |
| Shelf Stability | Excellent for long-term storage |
| Export Significance | Major Indonesian spice export |
| Flavor Profile | Robust and intense flavor |
| Quality Assurance | Sourced from premium spice-growing regions |
| Attributes | Description |
|---|---|
| Form | Whole bark or ground powder |
| Moisture Content | Typically below 12% |
| Essential Oil Percentage | 1-2% (varies by batch) |
| Packaging Options | Bulk bags, vacuum sealed pouches |
| Shelf Life | Up to 2 years under proper storage conditions |
| Export Compliance | Conforms to Indonesian export and international food safety standards |
| Color | Dark reddish-brown |
| Flavor Intensity | High |
| Harvest Period | Typically harvested twice annually in Indonesia |
| Processing | Sun-dried and cleaned to retain oils and aroma |
*Disclaimer: The above description has been AI-generated and has not been audited or verified for accuracy. It is recommended to verify product details independently before making any purchasing decisions.
Indonesian Cassia Cinnamon features thicker, darker bark with a stronger, spicier aroma and higher essential oil content, making it more robust in flavor and more shelf-stable than the delicate and thinner Ceylon cinnamon. This makes Cassia particularly well-suited for industrial food applications requiring a pronounced cinnamon flavor and longer shelf life.
The high essential oil content enhances the cinnamon’s aromatic strength and flavor potency, enabling manufacturers to achieve intense cinnamon notes even in small quantities, improving flavor consistency and reducing ingredient cost.
It is commonly supplied in bulk bags or vacuum-sealed pouches to preserve freshness and aroma during transit and storage, catering to large-scale manufacturers and spice traders.
The cinnamon undergoes stringent processing including sun-drying, cleaning, and moisture control to below 12%, with compliance to Indonesian export regulations and international food safety standards to guarantee quality, aroma retention, and purity.
Yes, its strong and spicy-sweet aroma, coupled with high essential oils, makes it highly effective for imparting cinnamon flavor to beverages such as teas, coffees, and alcoholic drinks where a robust cinnamon note is desired.
Country Of Origin: India
Indonesian Cassia Cinnamon (Cinnamomum cassia) is a type of cinnamon bark known for its strong, spicy-sweet aroma and high essential oil content. It is thicker and darker than Ceylon cinnamon and commonly used in bakery, confectionery, beverages, and spice blends. Cassia is one of Indonesia’s major spice exports and is valued for its flavor and shelf stability.
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Surat , India
Service Provider , Exporter, Importer, Wholesaler
GST- 24aakcg9357m1zx
