Ceylon Cinnamon


Ceylon cinnamon (Cinnamomum zeylanicum) has a mild sweet taste, a light to medium reddish brown color and a delicate, sweet aroma. Most cinnamon found for sale is made of less expensive inferior varieties of cinnamon called Cassia, Korintje and Saigon which have a spicy bitter or pungent taste, a dark brown color and a pungent aroma.

The main compounds identified in ceylon cinnamon belong to either of two chemical classes; polyphenols or volatile phenols. Among polyphenols, cinnamon contains mainly vanillic, caffeic, gallic, protocatechuic, p-coumaric and ferulic acids, as well as procyanidins and catechins. The primary volatile phenol is cinnamaldehyde. Ceylon cinnamon has a lower content of the volatile phenols than other forms of cinnamon, resulting in a more pleasant flavor and aroma. Cinnamon is also a good source of fiber, iron, calcium and the trace mineral manganese.*


Part use Bark of cassia
Dried method Dried by sunshine or by bake machine
Sliced/whole whole (segments around 20cm length)
Other name Cassia bark
Main funtions warm spleen and stomach,scatter wind-cold,promote blood circulation
Source Rosa canina
Shelf life 2 years
Store cool and dry ,ventilate places
Dosage as spice 5g per time; as herb 15-60g for decoction
Standard CP2010


  1. Please note that what we sell here is the dried bark of cassia,not extract.not powder.
  2. Hand selected,no impurities,no pollution
  3. Dried well by sunshine before packing,no mould and worm holes,no sulphur processing.
  4. New collected
  5. Many active ingredients included in the dried cassia bark
  6. The product is clean and pure,no impurities in it
  7. Applications:herbal medicine,scientific research, food spice
  8. If you use the bark as herb to treat diseases,Please ask your doctor’s advice before using any herbs for personally.


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