Cinnamon Powder

Appearance: Fine, light to dark brown powder, uniform in color.

Aroma & Flavor: Warm, sweet, woody, and spicy with the characteristic cinnamon scent.

Texture: Smooth, dry, and free-flowing (no lumps or caking).

Moisture Content: ≤ 12% (to prevent mold and spoilage).

Foreign Matter: Free from bark fragments, dirt, husk, stones, or insect infestation.

Volatile Oil Content: Rich in cinnamaldehyde (gives strong aroma and flavor); usually ≥ 1% depending on origin.

Ash Content:

• Total Ash ≤ 6%

• Acid-Insoluble Ash ≤ 1.5%

Coumarin Content: Should comply with international limits (especially for EU & USA markets; Ceylon cinnamon has naturally lower coumarin than Cassia).

Pesticide Residues: Must meet Maximum Residue Limits (MRLs) of the importing country.

Aflatoxins & Heavy Metals: Must be within safe international limits.

Pathogens: Free from Salmonella, E. coli, and other harmful microbes.

Yeast & Molds: Within Codex/ASTA standards.

Sterilization: Often steam sterilization or irradiation required for exports.

Material: Food-grade, air-tight, moisture-proof packaging (laminated pouches, PET jars, vacuum-sealed packs).

Bulk Exports: 25 kg fiber drums or HDPE bags with polyethylene liners.

Retail Packs: 50 g – 1 kg packs/jars depending on buyer demand.

Labeling: Must include product name, net weight, grade, batch/lot no., date of packing, expiry, country of origin, and certifications.

Grades: Based on origin (Ceylon vs Cassia), purity, oil content, and fineness of grind.

Shelf Life: 12–24 months (if stored in a cool, dry, airtight environment).

Certifications: HACCP, ISO, FSSAI, Organic (if applicable), Fair Trade, ASTA compliance.

Traceability: Should be traceable to the source (plantation/processing facility).