Premium Cinnamon
Supplier to Saudi Arabia

Cinnamon is the dried inner bark of evergreen trees of the genus Cinnamomum, harvested, peeled, and rolled into the familiar quills (sticks) as the bark dries. Two commercial types dominate world trade: true cinnamon or 'Ceylon' (Cinnamomum verum / zeylanicum), prized for its delicate, sweet aroma and low coumarin content, and cassia (Cinnamomum cassia / burmannii), a bolder, more pungent and reddish-brown bark that supplies the bulk of global volume. The aroma in both comes from cinnamaldehyde, the principal volatile compound that defines cinnamon's warm, sweet-woody character.

In India, true cinnamon is cultivated in Kerala, Tamil Nadu, Karnataka and the Andaman & Nicobar Islands, while the country is also a major processor and re-exporter of cassia sourced from neighbouring Sri Lanka, Indonesia and Vietnam. Indian export houses clean, grade, cut and value-add the bark into quills, quillings, featherings, cut/split, and ground powder — serving both the food-flavour trade and the fast-growing nutraceutical extraction market.

While Sri Lanka remains the global benchmark for premium Ceylon cinnamon and Indonesia/China dominate cassia volume, India's competitive advantage lies in its integrated processing infrastructure, ASTA-grade cleaning capability, coumarin-tested true-cinnamon supply, and the ability to ship blended, custom-cut and private-label cinnamon at competitive FOB pricing out of Cochin and Tuticorin.