Cassia Cinnamon

Technical Characteristics – Vietnam Cassia Cinnamon (Prosi Thăng Long)

1. Product Forms

• Cassia Sticks (Whole Quills / Cigarette Shape): Straight, rolled bark sticks, various lengths, ideal for retail, tea blends, and presentation
• Split Cassia: Broken/split bark pieces, suitable for grinding or extraction
• Pressed Cassia: Bark pressed into flat sheets, uniform thickness, high essential oil retention
• Cassia Powder: Finely ground cassia bark
• Broken Cassia (various oil-content grades, from 0.5% to 5% volatile oil): Includes broken premium quality, broken cigarette cassia, and broken cassia Ramulus (twig/branch cinnamon)

2. Key Quality Attributes

• Moisture: typically 12–13.5% max, depending on product form
• Admixture: typically 0.5–1% max
• Volatile oil (essential oil) content: ranges from 0.5% up to 4–5% depending on grade, contributing to aroma strength
• Color: natural reddish-brown to yellow-brown, no fungus or mold
• Origin regions: Yên Bái, Lào Cai, and Sơn La provinces (Vietnam's main cinnamon cultivation areas)

3. Certifications

Processed across factories certified to BRC, HACCP, ISO 22000:2018, and FDA standards

4. Applications

Used in pharmaceutical, aromatherapy, food, and beverage industries; suitable for cooking, baking, tea blends, spice extraction, and traditional medicine

5. Packing

Available in cartons or PP/kraft bags, packaging tailored to product form (sticks vs. powder vs. pressed cassia) to preserve aroma and prevent moisture damage during export