Product Description

Cinnamon (Cinnamomum spp.) is one of Indonesia's superior spices which is widely used in the food, beverage, medicine, perfume and cosmetics industries. Indonesia is one of the largest producers and exporters of cinnamon in the world, especially of the Cinnamomum burmannii type or often called "Indonesian Cinnamon". Indonesian cinnamon is known to have a strong aroma, sweet and spicy taste, and high essential oil content which makes it popular in the international market.

Specifications for Cinnamon from Indonesia

We have Inventory : 10 Tons

Need further confirmation regarding availability

• Cinnamomum burmannii (Indonesian Cinnamon/Padang Cinnamon) → Most exported, strong aroma, high essential oil content

• Cinnamomum cassia (Cassia Cinnamon) → Similar to Chinese cinnamon, but sweeter

• Cinnamomum verum (Ceylon Cinnamon) → Softer, but rarely cultivated in Indonesia

Product Photos

Cinnamon Chemical & Nutritional Content

• Essential Oil (Cinnamaldehyde 2–5%) → Provides distinctive aroma and antibacterial benefits

• Eugenol & Tannin → Has antioxidant and anti-inflammatory properties

• Fiber → Helps digestion and controls blood sugar

• Minerals → Calcium, magnesium, iron

Benefits of Indonesian Cinnamon

• As a kitchen spice → Used in cooking, cakes and drinks such as tea & coffee

• Herbal & pharmaceutical medicines → Increase metabolism, control blood sugar, and are anti-inflammatory

• Cosmetic & perfume ingredient → Used in soap, lotion and perfume because of its distinctive aroma

• Beverage & processed food industry → Mixtures in syrup, chocolate and herbal drinks

• Natural preservative → Has antibacterial properties, often used in natural products

Advantages of Indonesian Cinnamon

• The aroma is stronger than cinnamon from other countries

• High essential oil content so it is more valuable in industry

• One of the largest producers in the world with premium export quality

• Widely used in various global industries

Cinnamon from Indonesia has high demand in the international market, especially for the food, beverage, pharmaceutical and cosmetics industries

Physical Characteristics of Indonesian Cinnamon

Main Cinnamon Producing Regions in Indonesia

• West Sumatra (Padang, Kerinci, Jambi) → Main production center for Indonesian cinnamon

• North Sumatra & Aceh → Cinnamon with high essential oil content

• Kalimantan & Sulawesi → Production on a smaller scale

• Form: Dried sticks/sticks, powder, or flakes

• Color: Reddish brown to dark brown

• Aroma: Strong, sweet and spicy, with a touch of wood and spices

• Texture: Rough on the outside, fine grained on the inside

• Bark thickness: 1.5 – 3 mm