Vietnamese Cinnamon Powder – High Quality from Reputable Origins

Cinnamon powder is a product processed from cinnamon bark through peeling, drying, and fine grinding, retaining its intense spicy-sweet flavor and rich aroma while being convenient for storage and use.

Origins of Vietnamese Cinnamon

Vietnamese cinnamon (Cassia/Saigon cinnamon) is renowned for its high essential oil content (up to 5-8%), bold spicy-sweet taste, and superior aroma thanks to the climate and soil:

• Yen Bai Province: Vietnam's largest cinnamon region, accounting for nearly 90% of production, with high-quality cassia.
• Quang Nam/Quang Ngai (Tra My, Tra Bong): Famous for heirloom varieties with geographical indication, thick bark, and exceptional flavor.
• Northern mountainous provinces (Lao Cai, Nghia Lo): Organic-certified areas producing premium cinnamon.

Production Process

1. Harvesting mature bark from 8-12 year old trees.
2. Peeling the inner bark and cleaning.
3. Sun-drying or controlled drying to curl into quills.
4. Grinding dried bark finely and sieving.
5. Immediate packaging to preserve essential oils.

Packaging

• Standard: 25kg kraft bags lined with PE or 5-10kg aluminum bags (suitable for bulk export).
• Customized: Stand-up pouches with branding, cartons, plastic jars, vacuum bags – tailored to customer requirements.

Uses & Applications

• Food industry: Seasoning for baked goods, beverages, teas, sauces, curries, desserts...
• Pharmaceuticals & functional foods: Antioxidant, anti-inflammatory, blood sugar regulation, antimicrobial properties.
• Beverages: Cinnamon tea, spiced drinks.
• Cosmetics: Fragrance and antibacterial ingredient in perfumes, soaps, skincare.

Container Loading Capacity

One 20ft container can hold 14-18 tons of cinnamon powder (depending on packaging specifications).

Required Certifications for Export

• Phytosanitary Certificate (Plant quarantine)
• Health Certificate (Food safety)
• Certificate of Origin (C/O)
• HACCP / ISO 22000
• Fumigation Certificate (if required)