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Cinnamon

Cinnamon suppliers and sourcing guide

Cinnamon is the dried inner bark of several Cinnamomum trees. Ceylon or "true" cinnamon (Cinnamomum verum, from Sri Lanka) is thin and layered; cassia types from China, Indonesia and Vietnam are thicker, stronger and much more common in the US trade. Bark is peeled, dried into quills and sold whole, cut or ground. Brands usually buy ground cinnamon by origin and volatile oil level, plus cinnamon bark or leaf oil and oleoresin for liquid products.

See suppliersWhat to ask for on the COA
Also known as
Cinnamomum verum (Ceylon cinnamon) · Cinnamomum cassia (Chinese cassia) · Cinnamomum burmannii (Indonesian cassia) · Cinnamomum loureiroi (Saigon cinnamon)
Facts checked
November 2026

Forms and grades of cinnamon

Suppliers sell different products under the same name. Specify the one you need.

  • Ground cinnamon

    Powdered bark sold by origin (Indonesian korintje, Vietnamese, Chinese, Ceylon) and volatile oil percentage, the main form for blends and baked goods.

  • Whole quills and cut bark

    Sticks or cut pieces for infusion, teas and grinding in-house.

  • Bark oil and oleoresin

    Steam-distilled bark oil (rich in cinnamaldehyde) or solvent-extracted oleoresin for liquids and standardized flavor strength.

  • Cinnamon leaf oil

    Distilled leaf oil, higher in eugenol and cheaper than bark oil, with a different flavor.

  • Steam-treated and organic

    Steam-sterilized lots for ready-to-eat use, and certified organic cinnamon.

What to check on the COA

Compare each result with your own specification when the lot arrives.

Volatile oil
Volatile oil in mL/100 g by steam distillation (ASTA method); it is the main strength and price figure.
Species and coumarin
Coumarin by HPLC, which separates Ceylon from cassia types and is checked against buyer limits, since cassia carries much more coumarin.
Moisture
Moisture by distillation or loss on drying.
Total and acid-insoluble ash
Ash by gravimetry; acid-insoluble ash measures sand and soil and is the usual cleanliness check for ground bark.
Heavy metals
Lead, arsenic, cadmium and mercury by ICP-MS, with lead the main concern for imported ground spices.
Microbiology
Total plate count, yeast and mold, coliforms or E. coli, and Salmonella; raw spices commonly carry high counts, so state whether the lot was steam-treated or otherwise treated.

Storage, lots and expiry

Storage and shelf life

Store cinnamon in sealed, lined bags or containers in a cool, dry, dark area off the floor; heat, light and air drive off volatile oil, and damp storage invites mold and insects. Shelf life is set by the supplier specification, and volatile oil and micro are the usual retests for older stock.

Lots and expiry dates

Volatile oil, color and coumarin vary by origin, bark age and grade, so record origin, species and volatile oil for each lot. Do not mix Ceylon and cassia lots under one item code.

Regulatory status

Facts from regulators and standards bodies, each linked to its source.

  • 21 CFR 182.10 lists Ceylon cinnamon (Cinnamomum zeylanicum) and Chinese cinnamon or cassia (Cinnamomum cassia) among spices and other natural seasonings and flavorings that are generally recognized as safe (GRAS) for their intended use.

    Source: ecfr.gov (opens in a new tab)

  • FDA's Compliance Policy Guide 525.750 describes cinnamon as the dried bark of Ceylon, Chinese or Saigon cinnamon, with quality measured by volatile oil, aldehyde content of the oil, non-volatile ether extract, ash and moisture.

    Source: fda.gov (opens in a new tab)

  • 21 CFR 182.20 lists cinnamon bark and cinnamon leaf extractives, including essential oils and solvent-free oleoresins, among essential oils, oleoresins (solvent-free) and natural extractives that are generally recognized as safe (GRAS) for their intended use.

    Source: ecfr.gov (opens in a new tab)

  • Health Canada's natural health product monograph for cinnamon lists the dried branch or shoot bark of Cinnamomum verum as the source material.

    Source: webprod.hc-sc.gc.ca (opens in a new tab)

This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.

Cinnamon suppliers

Manufacturers and distributors whose own websites say they sell it.

We are checking cinnamon suppliers now

Every listing is checked against the supplier’s own website before it goes live, so this list fills in over the coming weeks. The specs and COA checklist above are ready today.

Sell cinnamon? Request a listing

Frequently asked questions

What forms of cinnamon can brands buy?

Common forms include ground cinnamon, whole quills and cut bark, bark oil and oleoresin, cinnamon leaf oil and steam-treated and organic. Ask each supplier for the specification sheet of the exact grade they quote.

What should the COA for cinnamon include?

Expect volatile oil, species and coumarin, moisture, total and acid-insoluble ash, heavy metals and microbiology, each with its method, specification and result for that lot.

How should cinnamon be stored?

Store cinnamon in sealed, lined bags or containers in a cool, dry, dark area off the floor; heat, light and air drive off volatile oil, and damp storage invites mold and insects. Shelf life is set by the supplier specification, and volatile oil and micro are the usual retests for older stock.

What is the regulatory status of cinnamon?

21 CFR 182.10 lists Ceylon cinnamon (Cinnamomum zeylanicum) and Chinese cinnamon or cassia (Cinnamomum cassia) among spices and other natural seasonings and flavorings that are generally recognized as safe (GRAS) for their intended use. FDA's Compliance Policy Guide 525.750 describes cinnamon as the dried bark of Ceylon, Chinese or Saigon cinnamon, with quality measured by volatile oil, aldehyde content of the oil, non-volatile ether extract, ash and moisture. 21 CFR 182.20 lists cinnamon bark and cinnamon leaf extractives, including essential oils and solvent-free oleoresins, among essential oils, oleoresins (solvent-free) and natural extractives that are generally recognized as safe (GRAS) for their intended use. Health Canada's natural health product monograph for cinnamon lists the dried branch or shoot bark of Cinnamomum verum as the source material.

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