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Cassia Bark

Cassia bark (Chinese cinnamon) is a commercially important aromatic spice derived from the inner bark of Cinnamomum cassia, valued for its bold, sweet, and spicy flavour profile. It is one of the most widely used cinnamon variants in global food processing, bakery, confectionery, beverage, and pharmaceutical industries, offering a stronger and more pungent taste compared to Ceylon cinnamon.

Geodhara International exports premium cassia bark sourced from the best growing regions of India. Available in whole sticks, broken pieces, and powder form, our cassia bark is machine-cleaned, graded by thickness and oil content, and packaged to maintain freshness and aroma through transit. Each consignment meets international quality and food safety standards for export to buyers worldwide.

We supply food manufacturers, spice processors, confectioners, beverage producers, and wholesale distributors across the Middle East, Southeast Asia, Europe, Africa, and the Americas with bulk supply and complete export documentation.

Specification

Country of OriginIndia (Kerala, Tamil Nadu, Karnataka)

Botanical NameCinnamomum tamala; Cinnamomum cassia on re-export

HS Code0906.19

Available FormsWhole quills and sticks, broken, powder

Volatile OilMin 1%

Thickness1 mm - 3 mm

ColourReddish brown

QualityBark peeled, sun dried and graded

MoistureMax 14%

Packaging10 kg and 25 kg cartons or PP bags

LabellingPrivate labelling available

Shelf Life24 months

StorageCool, dry and well ventilated, away from strong odours

GMO StatusNon-GM

Harvest PeriodYear round, peak Apr - Jun

SpecificationFull spec sheet, COA and samples on request

Container

Quantity:Approx. 6 MT

Quantity:Approx. 12 MT

Uses & Benefits

Essential component in garam masala, biryani masala, and traditional Indian spice blends.
Used in beverages including chai, mulled wine, flavoured teas, and hot chocolate formulations.
Key flavouring ingredient in bakery products, confectionery, and dessert manufacturing.
Applied in meat processing, sausage making, and ready-meal seasoning for warm flavour notes.
Used in perfumery, essential oil extraction, and aromatic applications for its cinnamaldehyde content.

Known As

EnglishCassia Bark / Indian Cassia

Hindiदालचीनी (Dalchini)

Arabicقرفة (Qirfa)

VietnameseQuế

IndonesianKayu Manis

GermanZimtrinde

SpanishCanela Cassia

RussianКассия (Kassiya)

Japaneseカシア (Kashia)

Chinese肉桂 (Rougui)

FrenchÉcorce de Cannelier

FAQs

What quill sizes are available for cassia bark?

We offer cassia bark in quill lengths ranging from 5 cm to 10 cm and above. Whole quills, broken pieces, and split forms are available based on your processing and end-use requirements.

What is the difference between cassia bark and true cinnamon?

Cassia bark (Cinnamomum cassia) has a stronger, more robust flavour and thicker bark compared to true Ceylon cinnamon (Cinnamomum verum). Cassia is preferred for its bold taste in masalas, beverages, and processed foods, while Ceylon cinnamon has a more delicate, subtle sweetness.

What is the volatile oil content of your cassia bark?

Our cassia bark contains 1% to 2% volatile oil, primarily cinnamaldehyde, which delivers the characteristic sweet-warm aroma. Lab test certificates are provided with every shipment.

What packaging options are available?

We offer 25 kg and 50 kg PP bags, jute bags, cartons, and custom private-label packaging to suit your market requirements.

What export documentation do you provide?

We provide complete export documentation including phytosanitary certificate, certificate of origin, fumigation certificate, NABL lab test reports, and shipping documents.