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Bulk Cinnamon Ground
Add a dash of flavor and a sprinkle of spice with Source86 Ground Cinnamon! ✨
Our Ground Cinnamon is made from the bark of the Cassia (Cinnamomum sp.) tree. It has more pronounced, spicy-sweet flavor as compared to its more subdued counterpart, Ceylon cinnamon. This makes this ingredient perfect for adding flavor to recipes!
From luscious desserts and aromatic beverages to savory dishes and innovative condiments, our Ground Cinnamon is a great spice to have on hand whether you’re cooking something familiar, or experimenting on new flavors! Packed with antioxidants, it offers potential anti-inflammatory benefits and contributes to overall well-being. It is also vegan and paleo-friendly!
Our Ground Cinnamon is certified Halal and Kosher. It is also available in bulk quantities in customizable packing sizes to cater to your cinnamon needs! Just hit us up on our Contact for Quote button and let’s chat! Source86 is your number one supplier for premium bulk raw ingredients! From sourcing to importing, and everything in between, we gladly do all the heavy lifting to ensure that the best ingredients get to you.
If what you need is a Retail-Ready Spices solution, this is for you!
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Product Data
| Scientific Name | Cinnamomum Cassia |
|---|---|
| Origin Countries | Indonesia, China. Vietnam, Sri Lanka |
| Pack Size | 25 kg |
| Product Shelf Life | 24 Months |
| Product Use | Curries and sauces, pasta and noodles, savory dishes |
| Shipping / Storage | Ambient Temperature |
Production & Sourcing
Harvesting: The first step is to harvest the bark of cinnamon trees. The bark is carefully peeled off the trees in thin strips. The inner bark is the part used for making cinnamon.
Drying: The harvested strips of cinnamon bark are laid out to dry. This drying process helps reduce the moisture content and prepares the bark for grinding.
Curing: After drying, the bark is typically left to cure for some time. This allows the flavor and aromatic compounds to develop fully.
Grinding: Once the bark is sufficiently dry and cured, it is ground into a fine powder. This grinding process transforms the bark into the familiar cinnamon powder that we use in cooking and baking.
Applications
- Gluten-Free Baking
- Desserts
- Pasta and Noodles
- Curries and Sauces
- Beverage Infusions
- Beverages – Wet
- Alcoholic Beverages
- Pancake and Waffle Mixes
- Savory Dishes
Functionality
- Flavor Enhancer
- Aromatic Ingredients
- Antioxidant
- Warming Properties
- Blood Sugar Regulation
- Anti-inflammatory
- Digestion
Benefits
Ground cinnamon has a warm, sweet, and slightly spicy flavor with hints of earthiness. It’s commonly associated with comfort and is used in both sweet and savory dishes.
The texture of ground cinnamon is fine and powdery, allowing it to blend easily into recipes without altering the texture of the dish.
Ground cinnamon is typically brown in color, adding a rich hue to foods and beverages.
Ground cinnamon contains antioxidants and essential oils that contribute to its potential health benefits. It’s a source of manganese, dietary fiber, and small amounts of vitamins and minerals.
Ground cinnamon is a versatile spice used to add flavor and aroma to a wide range of dishes, from desserts to curries.
When used in cooking, ground cinnamon releases a warm and inviting aroma that can evoke feelings of comfort.
Its warm and sweet profile provides a harmonious balance of flavors, complementing a variety of ingredients.
Ground cinnamon creates an interesting flavor contrast when used in dishes with ingredients that offer different taste profiles, such as citrus or savory spices.
Cinnamon is widely used in various cuisines around the world, from Middle Eastern and Indian dishes to Western baked goods.
Ground cinnamon is generally safe for most people. However, some individuals may be sensitive to cinnamon or its compounds. People with allergies to spices or certain medical conditions should consume cinnamon in moderation. Additionally, “Cassia” cinnamon, a common type, contains coumarin, which in high amounts could potentially have adverse effects on the liver.
Uses in manufacturing
In food manufacturing, ground cinnamon is a versatile and widely used spice that adds a warm and sweet flavor to a variety of products. Its aromatic and comforting profile makes it a popular choice for enhancing the taste of both sweet and savory items. Here’s how ground cinnamon is commonly used in food manufacturing:
Ground cinnamon is a staple in bakery goods like cinnamon rolls, bread, muffins, cookies, and pastries. It imparts a distinctive and inviting flavor to these treats.
In the production of desserts such as cakes, pies, puddings, ice creams, and chocolates, ground cinnamon adds depth and complexity to the flavor profile.
Ground cinnamon is used in cereals, oatmeal, granola bars, and breakfast pastries to create a warm and comforting taste.
It is added to beverages like coffee, hot chocolate, teas, and spiced lattes to infuse them with a comforting aroma and flavor.
Ground cinnamon can be used to season snack bars, energy bars, trail mixes, and popcorn, providing a unique and familiar taste.
Ground cinnamon is incorporated into sauces, chutneys, and condiments to enhance the flavor of savory dishes and create depth.
In some culinary applications, ground cinnamon might be added to spice blends for processed meats to introduce a hint of warmth and complexity.
Ground cinnamon is used to flavor yogurt, cheeses, milk-based products, and dairy alternatives, offering consumers a distinct taste experience.
It is used to create flavored cereals and granola products that provide a comforting and recognizable flavor.
Ground cinnamon is used in a wide range of global cuisines, from Middle Eastern lamb dishes to Indian curries and Mexican mole sauces.
Food manufacturers create seasoning blends, rubs, and marinades with ground cinnamon to enhance the overall flavor profile of various products.
Some baby food products incorporate ground cinnamon to introduce mild flavors and encourage variety in infants’ diets.
Ground cinnamon is sometimes used in nutritional supplements and health products due to its potential health benefits.
Main producing countries and Harvest time
Indonesia, China, Vietnam and Sri Lanka are the top producers of Cassia cinnamon. It is only harvested twice a year after rainy the rainy seasons when the bark is easier to remove.