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Cinamon / Cinnamon (Dalchini)

Commodity Code - 316
Commodity Name - Cinamon / Cinnamon (Dalchini)
Commodity scientific Name - Cinnamomum verum
Common varieties - Nithyasree (Cinnamon) and Navasree (Cinnamon)


General Characteristics


• The cinnamon shall consist of layers of dried pieces of inner bark of branches and of young shoots from Cinnamomum verum Burt. Presl, which is obtained on removal of the cork the cortical parenchyma from whole bark.

• The thickness of bark shall range from 0.2 to 1.0 mm. It shall be free from insect damaged bark.


Grade designation and definitions of quality of Cup Copra for edible use

Grade designation Length Diameter Colour Texture
1 2 3 4 5
Quills fine Up to 1 m Not more than 10 mm Pale, Brownish Yellow Brittle and smooth
Quills average Up to 1 m Not more than 20 mm Slightly reddish Brittle and smooth
Quillings Large pieces of quills less than 1 m Not more than 30 mm Pale brown to reddish Brittle and smooth
Chips 10 to 30 mm -- Pale brown to reddish Brittle


Chemical requirements for Cinnamon, Whole


S. No. Characteristics Requirement Method of Test Ref to Clause No. of IS 1797:1985
Quills Fine/Quills average Other Grades  
1 2 3 4 5
i) Moisture content, percent by mass, max 11.0 12.0 9
ii) Volatile oil content, percent by mass, Min 1.0 0.8 15
iii) Extraneous matter content, percent by mass, max 1.0 2.0 4
Shelf Life 18 Months
Initial Validity of e NWR 12 Months
Extension of e NWR Validity 2X3 Months
Number of Extensions 2