Cinnamon (Indian Cassia)
| Attributes | Details |
|---|---|
|
Variety |
Indian Cassia (Cinnamomum tamala / cassia) – quills |
|
Grade |
Grade Alba, etc. not common (mostly chips/ quills) |
|
Major Origin |
Northeast India (Meghalaya, Nagaland – C. tamala leaves & bark), also imported from Indonesia |
|
Moisture |
~10% |
|
Nutritional Highlights (per 100g) |
Contains cinnamaldehyde (aromatic compound) ~2–3%; some calcium, vitamin K; high manganese. |
|
Pungency / Volatile Content |
N/A |
|
Other Attributes |
Warm Sweet Spice: Indian cassia is similar to SE Asian cassia with a strong, sweet flavor but thicker, coarser bark than true cinnamon. Often exported as cassia splits or broken pieces for grinding. Used in masala chai, biryani, and garam masala. Note: India also exports bay leaves (tejpatta) from same trees (aromatic leaves). |
|
HS Code |
0906.11 |