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Cassia Products (Vietnamese Cinnamon)

Premium Vietnamese cassia (cinnamon) — one of the world’s finest with high essential oil content and distinctive sweet-spicy aroma. Available as whole sticks, broken, splits and powder.

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Description

Cassia Products (Vietnamese Cinnamon) — Premium Export Spice

Vietnamese cassia — also known as Vietnamese cinnamon — is among the world’s most aromatic and potent cinnamon varieties, prized for its intense warm spice flavour, high volatile oil content, and characteristic tight rolling. VinFruits Global exports premium Vietnamese cassia in multiple product forms to spice importers, food manufacturers, and specialty ingredient buyers globally.

About the Product

Vietnamese cassia (Cinnamomum loureiroi / C. cassia) is primarily cultivated in Yen Bai and Lao Cai provinces, where the high-altitude forests and cool climate produce bark with exceptionally high volatile oil concentrations — typically 1.5%–5% cinnamaldehyde by weight, significantly higher than Sri Lankan “true cinnamon.” The bark is harvested from trees 15–20 years old, hand-peeled in thick quills, and dried to produce the firm, tightly rolled sticks recognisable in the Vietnamese cassia trade. VinFruits Global offers cassia in multiple product forms: whole sticks (30–45cm), cigarette cut, stick cut, split, round cut, square cut, and powder.

Quality Parameters

Moisture: 13.5% max; Admixture: 1% max; Length (Whole): 30–45 cm; Rolling: 80% min; Thickness: 2.2mm min. Feature: aromatic, natural colour, well dried, clean, no mould/fungus. Loading: 5 MT/20ft or 12 MT/40ft.

Applications

Vietnamese cassia is used in retail spice packs (whole sticks and ground), baking and confectionery, flavour extraction and essential oil production, traditional Asian medicine, chai and mulled wine spice blends, meat and marinade seasoning, and commercial food flavouring. It is a key ingredient in five-spice powder and a cornerstone of the global cinnamon market.