Understanding Cinnamon Grades: From Bark to Rolled Sticks
Cinnamon is sold in several forms and grades. A short guide so buyers order exactly what they need.
The cinnamon grown in Sumatra is mainly Cinnamomum burmannii, known internationally as Indonesian cassia. It has a strong, sweet aroma and a high essential oil content.
How cinnamon bark is harvested
Trees are felled once mature, and the bark of the trunk and branches is peeled. The bark is then sun-dried and curls naturally into sticks as it dries. The stumps usually sprout again and can be harvested a few years later.
Common forms and grades
- Rolled sticks. Neatly curled bark, usually cut to uniform lengths. Used for beverages, cooking, and retail.
- Broken bark (KA, KB, KC). Bark that did not curl fully, sorted by thickness and cleanliness.
- Cut and powder. For spice blends, bakeries, and oil extraction.
The thinner and neater the roll, and the higher the oil content, the higher the grade.
What to check
- Moisture. The bark must be dry so it does not mould in transit.
- Essential oil content. Determines aroma strength, important for extract manufacturers.
- Cleanliness. Free of rough outer bark, dust, and foreign matter.
- Stick length and diameter. Uniform sizing matters for retail.
From North Sumatra
We source cinnamon from farmers in the North Sumatra highlands, sort it at our warehouse, and pack it to the requested grade. Minimum order 200 kg. Submit a PO stating the form and grade you need.