Cinnamon Powder CP-K38 — Pure Ground Cassia Bark for Food Manufacturing

Cinnamon Powder CP-K38 — Pure Ground Cinnamon Bark, Fine Powder for Food Manufacturing

Cinnamon powder CP-K38 is a pure ground cinnamon powder made from carefully selected natural cinnamon bark sourced from Guangxi, China. The bark is cleaned, dried, and finely ground into a uniform brown powder with a rich, warm, woody-sweet aroma characteristic of cassia cinnamon powder. The fine particle size ensures even dispersion in dry blends, batters, and beverage mixes.

This cinnamon powder delivers consistent warm-spice character across production batches. The volatile oil content measures 2.0 g/100g — above the 1.5 g/100g standard minimum — which means more aromatic intensity per gram and better heat stability in baked applications where volatile compounds can dissipate. For food manufacturers, this translates to a cinnamon powder that holds its character through processing and into the finished product.

Coumarin content is controlled to less than 0.05 mg/kg, well within the 0.1 mg/kg limit for food-grade cinnamon. This matters for buyers supplying EU markets where coumarin limits on cinnamon-containing baked goods are strictly enforced. The product is manufactured under Halal, ISO 9001, ISO 22000, and HACCP certification. For background on coumarin in cinnamon and regulatory limits, see the EFSA coumarin safety assessment.

Key Features of Cinnamon Powder CP-K38

• Pure cinnamon bark from Guangxi — single origin, consistent aromatic quality
• Volatile oil 2.0 g/100g for strong, lasting cinnamon character through processing
• Coumarin controlled to <0.05 mg/kg for EU and strict-market compliance
• Fine uniform brown powder for even dispersion in dry blends and liquid systems
• Moisture 2.75% for excellent flowability and long storage stability
• No additives, preservatives, colorants, or anti-caking agents
• Halal, ISO 9001, ISO 22000, and HACCP certified manufacturing

Cinnamon Powder CP-K38 Specifications

Applications of Cinnamon Powder CP-K38

Recommended dosage: 0.1-2% of total formulation, adjustable by application. Cinnamon is a potent spice — start at the low end of the range and adjust upward. The fine particle size disperses readily in dry blends and hydrates quickly in liquid systems.

Bakery and Baked Goods

This is the largest application category for cinnamon powder CP-K38. At 0.5-2% of flour weight in cookie doughs, cake batters, muffin mixes, cinnamon roll fillings, and bread formulations, it delivers the warm aromatic cinnamon character that is among the most popular bakery flavor bakery cinnamon applications. The volatile oil content of 2.0 g/100g means the cinnamon aroma carries through baking temperatures (160-220°C for 8-25 minutes) better than lower-oil alternatives. In commercial cinnamon roll production, CP-K38 at 8-12% of the cinnamon-sugar filling blend is a typical starting point. For reference on spice stability in baked applications, see the cinnamon overview covering cassia varieties and quality parameters.

Beverage Applications

Cinnamon powder CP-K38 disperses into hot water and milk-based beverage systems at 0.1-0.5%. In coffee and milk tea applications — particularly in the growing Asian-style tea and coffee shop sector — it contributes a warm aromatic top note that pairs with dairy, chocolate, and caramel profiles. The fine grind ensures it passes through beverage filters without leaving visible sediment. In chai tea latte concentrates and instant spiced beverage powders, CP-K38 at 2-4% of the spice blend delivers the characteristic cinnamon warmth that consumers expect.

Desserts and Confectionery

Incorporate cinnamon powder CP-K38 into dessert mixes, pudding powders, ice cream bases, and confectionery coatings at 0.2-1%. The powder’s warm aromatic character complements chocolate, apple, caramel, and vanilla profiles. In commercial rice pudding and dessert mix formulations, CP-K38 at 0.3-0.5% of dry weight provides the recognizable cinnamon note without overwhelming the dairy and sweet base notes.

Compound Seasoning and Spice Blends

In savory applications, cinnamon powder CP-K38 at 0.1-0.5% adds depth to meat rubs, curry blends, garam masala, five-spice powder, and Middle Eastern spice mixes (baharat, ras el hanout). The woody-sweet notes round out chili heat and complement cumin, coriander, and clove profiles. In commercial curry powder formulations, CP-K38 at 3-5% of the spice blend provides the warm aromatic base that distinguishes complex curry profiles from simple chili-heat blends.

Cereal and Breakfast Foods

Add cinnamon powder CP-K38 to granola, muesli, oatmeal mixes, breakfast bar formulations, and cereal coatings at 0.2-1%. The powder adheres well to oiled cereal surfaces in coating drum applications. In granola cluster formulations, CP-K38 at 0.5-1% of dry weight, combined with brown sugar and honey, creates the cinnamon-sweet profile that dominates the granola category.

Coumarin Control and Food Safety

Coumarin is a naturally occurring compound in cassia cinnamon that is regulated in food products due to potential hepatotoxicity at high intake levels. Cinnamon powder CP-K38 is tested for coumarin content per batch, measured at 0.05 mg/kg — well below the 0.1 mg/kg specification. For buyers supplying the EU, this is a critical specification: the European Food Safety Authority (EFSA) has established a Tolerable Daily Intake (TDI) for coumarin, and cinnamon-containing products must control coumarin levels to stay within regulatory limits. This CP-K38 specification supports formulation flexibility for export-oriented food manufacturers. For technical guidance on coumarin analysis, see the Codex Alimentarius standards for spices and culinary herbs.

Comparison with Other Spice Powders

Explore Our Natural Spice Powder Range

• TP-K37 — Turmeric Powder Turmeric Root Extract
• OP-B03 — Onion Powder for Food Manufacturing
• GP-B06 — Natural Garlic Extract Garlic Powder
• CRP-H23 — Natural Carrot Powder for Food Manufacturing
• LFP-H21 — Chive Flower Powder
• Natural Plant Powders — Full range

Certifications and Documentation

• ISO 9001 — Quality management system with annual surveillance audit
• ISO 22000 — Food safety management system covering the full production chain
• HACCP — Hazard analysis through critical control points (sieving, metal detection)
• Halal Certification — Plant-based raw material, meets Halal dietary requirements

Packaging and Storage

Standard Packaging: Inner colorless PE bag, outer brown paper-plastic composite bag. Available sizes: 100 g aluminum foil bag, 1 kg aluminum foil bag, 10 kg carton, 20 kg carton, 25 kg fiber drum. Custom packaging available.

Storage: Keep sealed in a cool, dry place below 25°C and 60% humidity. Shelf life is 18 months. Reseal after opening. No refrigeration required. Avoid direct sunlight and moisture exposure.

OEM and Custom Formulation

We offer OEM services for cinnamon powder CP-K38 tailored to your application. You can specify the volatile oil target, particle size specification, and packaging format. Our production team can prepare sample batches against your specification. Send your sample or formula brief to our factory.

Frequently Asked Questions

Is CP-K38 cassia cinnamon or Ceylon cinnamon?

CP-K38 is made from Chinese cassia cinnamon bark (Cinnamomum cassia) sourced from Guangxi. Cassia cinnamon is the variety most commonly used in commercial food manufacturing due to its stronger flavor intensity and lower cost compared to Ceylon cinnamon. It has a higher volatile oil content (measured at 2.0 g/100g) and a more robust warm-woody character.

What is the coumarin content and why does it matter?

Coumarin is measured at 0.05 mg/kg per batch, which is below the 0.1 mg/kg specification. Coumarin is a naturally occurring compound in cassia cinnamon that is regulated due to potential health effects at high intake. Buyers exporting cinnamon-containing products to the EU must demonstrate coumarin compliance. A batch-specific test report is available on request.

Does cinnamon powder CP-K38 contain any additives or anti-caking agents?

No. CP-K38 is pure ground cinnamon bark. No additives, preservatives, colorants, anti-caking agents, or fumigants are used. The low moisture content (2.75%) naturally maintains free-flowing characteristics without flow agents.

Can CP-K38 be used in clear beverage applications?

In applications where visual clarity matters, cinnamon powder will add color and may leave minor sediment. For clear beverages, a cinnamon extract or filtered infusion may be more appropriate. For opaque beverages such as milk tea, chai lattes, and smoothies, CP-K38 disperses well and the visual impact is negligible.

What is the volatile oil content and how does it compare to industry standards?

Volatile oil is measured at 2.0 g/100g, which exceeds the 1.5 g/100g minimum specified in GB/T 8233. Higher volatile oil means more aromatic intensity per gram and better heat stability — the cinnamon character carries through baking and processing more effectively.

Is cinnamon powder CP-K38 suitable for Halal production?

Yes. The product is manufactured under Halal certification. It is a single-ingredient plant-based product (cinnamon bark only) with no animal-derived processing aids. There is no alcohol in the production process.

How should I store cinnamon powder CP-K38 to maintain aroma?

Keep sealed below 25°C and 60% humidity. The volatile oil content will gradually decrease over time if exposed to air and heat. Under proper storage, the powder maintains its aromatic character for the full 18-month shelf life. Reseal the inner PE bag tightly after each use.

What are the MOQ, lead time, and sample policy?

MOQ is 1 MT. A 1 kg evaluation sample is available on request. Standard lead time is 15-20 working days. Our trade team can provide current production scheduling and accommodate rush orders where possible.

If you need coumarin test reports, have a specific volatile oil target, or want to discuss a custom cinnamon powder specification, please contact us. Our team can prepare technical documentation and arrange evaluation samples.