CEYLON CINNAMON

Cinnamon is produced by peeling the inner bark of the Cinnamon tree
Sri Lanka exports about 90% (world) of the best quality True Cinnamon, whilst the rest comes from Seychelles and Madagascar (Ceylon Spice Exporters, 2017)
Known as Cinnamomum verum (meaning ‘true’ in Latin), or simply ‘Ceylon Cinnamon’, it has health rejuvenating and taste enhancing properties that have made it known as the ‘Miracle Spice of Sri Lanka’

(Source: Achini De Silva et al, ‘An assessment of Market Landscape of Cinnamon in Sri Lanka’, Journal of Agricultural Sciences, May 2020)

Ceylon Cinnamon is widely used in Asian cuisine including deserts, ice creams, curries, Cinnamon teas and even as capsules

Ceylon Cinnamon contains adequate amounts of manganese and calcium which is helpful in treating people with diabetes and epilepsy among many other ailments
It is also a great source of iron and fibre. Several pieces of research conclude that appropriate use of true Ceylon Cinnamon lowers the risk of diabetes
Other than a spice, it is also used as a healing supplement, where a compound Pro anthocyanidin is responsible for therapeutic effects of Cinnamon against hypertension, diabetes and other diseases.
Ceylon Cinnamon has very high antioxidant, antidiabetic, antiseptic and anti-inflammatory properties
ORAC (Oxygen Radical Absorbance Capacity) is recorded to have 100 times more antioxidant capacity than apples and other foods, having 267536 Trolex Equivalents (TE). TE is the capacity to scavenge free radicals
Active ingredients present in the bark of true Ceylon Cinnamon bestow multiple properties that boosts energy levels and cut off several diseases, including multiple proven health benefits such as;
- Aiding digestion
- Blood sugar regulation
- Weight control
- Management and reduction of blood cholesterol
- Blood thinning capability
- Cancer cells control
- Memory retention
- Anti-bacterial and anti-fungal properties

Nutrition table – Cinnamomum Zeylanicum per 100g

ORAC value – 267536

Principle	Nutrient value	% – RDA (Recommended Dietary Allowance)
Energy	247 Kcal	12%
Carbohydrates	50.59g	39%
Protein	3.99g	7%
Total Fat	1.24g	4.5%
Cholesterol	0 mg	0%
Dietary fibre	53.1g	133%
Vitamins
Folates	6 µg	1.5%
Niacin	1.332 mg	8%
Pantothenic acid	0.358 mg	7%
Pyridoxine	0.158 mg	12%
Riboflavin	0.041 mg	3%
Thiamine	0.022 mg	2%
Vitamin A	295 IU	10%
Vitamin E	3.8 mg	6%
Vitamin C	10.44 mg	70%
Vitamin K	31.2 µg	26%
Electrolytes
Sodium	10 mg	<1%
Potassium	431 mg	9%
Calcium	1002 mg	100%
Copper	0.339 mg	38%
Iron	8.32 mg	104%
Magnesium	60 mg	15%
Manganese	17.466 mg	759%
Phosphorus	64 mg	9%
Zinc	1.83 mg	17%
Phyto-nutrients
Carotene-β	112 µg	—
Crypto-xanthin-β	129 µg	—
Lutein-zeaxanthin	222 µg	—
Lycopene	15 µg	—

Notes:

Source: USDA National Nutrient Database
Oxygen Radical Absorbance Capacity (ORAC), developed by the NIH, measures the antioxidant capacity of different foods
NIH – National Institute of Health is a part of the US Department of Health and Human Services responsible for the nation’s medical research, making important discoveries that improve health and save lives

Sri Lanka Standard – SLS 81:2021 (Rev. 5)

Quality parameters

Parameter	Quality
Family – Genus	Lauraceae – Cinnamomum
Species	Cinnamomum Zeylanicum Blume or Cinnamomum Verum Presl
Taste and smell	The product shall have a characteristic odour and a mild sweet flavour with peppery sensations depending on variety, and free from foreign odours and flavours
Colour	Golden brown to brown graded on Pantone colour index CC4 – CC10
Moisture content	14% Cinnamon Quills, 12% Cinnamon Powder
Mould, insect infestations, animal excreta	The product shall be free from mould growth, living and dead insects, insect fragments and animal excreta visible to the naked eye, or by magnification x 10. This factor shall be stated in the test reports
Foreign and extraneous matter	The product shall be free from foreign and extraneous matter
Pesticide residues	The product shall be cultivated with special care under good agricultural practices and manufacturing practices, so that residues of pesticides which may be required in the production do not remain or if unavoidable are reduced to a minimum to comply with the maximum tolerable limits specified in SLS 910

Grading

Chemical Parameters – Dry basis % w/w

Parameter	Quills, Cut Quills, Quillings, Featherings, Chips	Ground (Powder form), Crushed, Special cuts
Ash – Max	5.0	8.0
Acid Insoluble Ash – Max	1.0, 0.5 (for Chips)	0.5
H2O – Max	14	12
Volatile Oil – Min ml/100g	1.0	0.5
Sulphur (SO2) – mg/Kg	150 or (3:1000 Kg)	150 or (3:1000 Kg)

Contaminants

Micro-biological

Heavy metals

European Spice Association – (Quality Minima Rev. 5)

Chemical Parameters – Dry basis % w/w

Notes:

The use of SO2 (Sulphur Dioxide) treatment is only permitted for Ceylon Cinnamon
* SLS 81:2021 – Sri Lanka Standards Institute
ISO 2014:6539 – ISO standard for Ceylon Cinnamon

We offer organic and conventional cinnamon – please specify quality and grade required when making a trade enquiry

Retail

Packaging Tier	Type
Primary	Double or triple laminated polythene, metalized polymer packs
Secondary	—
Tertiary	—

Larger lot sizes

Packaging Tier	Type
Primary	Woven Polysack bags with Polypropelene inner lining
Secondary	—

Contact Us For More Details

Nivanbima (Pvt) Ltd

No. 117/2/40, Prime Urban Art, Horahena Road, Kottawa

Sri Lanka

Post code. 11129

Mobile : +94 76 388 8202