Cardamom Extract
Elettaria cardamomum (L.) Maton
- Part, form
- Seed · oleoresin or dispersible powder
- Grades
- Oleoresin, high-volatile, dispersible powder; essential oil
- Profile
- Cineole and terpinyl acetate, GC
- Volatile oil
- Declared per batch
Cinnamon Extract
Cinnamomum verum J.Presl · Lauraceae
Polyphenols 20% by UV, coumarin declared
Bark extract standardised to not less than 20% polyphenols by UV, supplied in Ceylon (Cinnamomum verum) and Cassia grades. The species is named and coumarin is measured by HPLC on every batch.
- Standardisation
- Polyphenols NLT 20%; cinnamaldehyde grade
- Assay method
- UV; cinnamaldehyde and coumarin by HPLC
- Plant part
- Bark
- Appearance
- Light brown to reddish-brown fine powder
- Coumarin
- Measured and declared per batch
- Shelf life
- 36 months
Grades
Also known as Cinnamomum zeylanicum extract, Ceylon cinnamon extract, cassia extract, dalchini
Grades and standardisation
Specifying Cinnamon Extract
Name the species before the strength. Cassia bark carries coumarin at levels that matter in a daily-dose product and Ceylon only traces; no process removes it, so a low-coumarin requirement is a Ceylon requirement.
| Grade | Standardisation | Method | Form | Typical use | Availability | Action |
|---|---|---|---|---|---|---|
| Ceylon, polyphenols 20% | NLT 20% polyphenols; coumarin declared | UV; HPLC | Light brown fine powder, NLT 95% through 40 mesh | Daily-dose supplements | Standard | Request Ceylon, polyphenols 20% |
| Cassia, polyphenols 20% | NLT 20% polyphenols; coumarin declared | UV; HPLC | Reddish-brown fine powder | Food, flavour and low-dose formats | Standard | Request Cassia, polyphenols 20% |
| Cinnamaldehyde 5% | NLT 5% cinnamaldehyde; species declared | HPLC | Light to reddish-brown fine powder | Bakery, beverages, flavour-led formats | On request | Request Cinnamaldehyde 5% |
| Water-soluble | Cold-water-soluble, spray-dried | UV | Light brown free-flowing powder | Beverages, sachets, effervescents | On request | Request Water-soluble |
| Ratio extract 10:1, 20:1 | Native ratio; coumarin declared | Ratio | Brown fine powder | Traditional formats, herbal blends | On request | Request Ratio extract 10:1, 20:1 |
Standard grades are held and supplied routinely; grades on request are produced against a confirmed order. Other standardisations, mesh sizes and packs can be quoted to specification.
Cinnamon Extract specification
Typical values for the ceylon, polyphenols 20% grade. The specification agreed for your order governs.
| Botanical source | Cinnamomum verum J.Presl (Lauraceae) |
|---|---|
| Plant part | Bark |
| Identification | Positive against reference, TLC and HPLC |
| Species | Ceylon or Cassia, declared per batch |
| Total polyphenols | NLT 20.0%, UV, dry basis |
| Cinnamaldehyde | Reported per batch, HPLC |
| Coumarin | Measured and declared per batch, HPLC |
| Appearance | Light brown to reddish-brown fine powder |
| Particle size | NLT 95% through 40 mesh |
| Loss on drying | NMT 5.0% w/w |
| Residual solvent, ethanol | NMT 5,000 ppm |
| Shelf life | 36 months, sealed, cool and dry |
| Packaging | 25 kg HDPE drum with PE liner |
| Origin | India or Sri Lanka, declared per batch |
Applications of Cinnamon Extract
Dietary supplements · Functional food and beverage · Flavour
-
Capsules and tablets
Ceylon, polyphenols 20%
-
Metabolic health blends
Ceylon, polyphenols 20%
-
Beverages, shots and drink mixes
Water-soluble grade
-
Teas and chai blends
Water-soluble or cinnamaldehyde grade
-
Bakery and confectionery
Cinnamaldehyde 5%
-
Traditional formulations
Ratio extract 10:1 or 20:1
Documentation
Supplied with cinnamon extract for UK and EU import and supplier approval.
- Specification sheetGrade, limits and methodsBefore quotation
- Certificate of analysisBatch results against the specificationEvery batch
- Safety data sheetHandling, storage and transportOn request
- Allergen and non-GMO statementsSigned declarationsOn request
- BSE/TSE, non-irradiation and ETODeclarations for EU and UK importOn request
- Certificate of originCountry of origin for customsWith shipment
Questions about Cinnamon Extract
What is the botanical source of Cinnamon Extract?
Cinnamon Extract is derived from the dried bark of Cinnamomum verum (Ceylon cinnamon) or Cinnamomum cassia (Cassia). The species is declared for every batch.
What is the difference between Ceylon and Cassia grades?
Both are cinnamon, but Cassia bark contains coumarin at levels that matter in daily-dose products, while Ceylon contains only traces. The coumarin comes from the bark itself, so a low-coumarin requirement is met by specifying Ceylon.
What standardisation levels are available?
Cinnamon Extract can be supplied standardised to polyphenols, commonly not less than 20% by UV, or to cinnamaldehyde by HPLC for flavour-led uses. Water-soluble and ratio extracts can be discussed, subject to the agreed specification and availability.
What quality parameters should be specified?
Depending on the application, relevant parameters can include species, marker assay and method, coumarin content, particle size, moisture, residual solvent, microbiological quality and contaminant limits.
Can you supply Cinnamon Extract to an existing specification?
Yes. Buyers can provide their required species, standardisation, coumarin limit, physical parameters and documentation requirements for review before quotation.
Related products
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Ginger Extract
Zingiber officinale Roscoe
- Part, form
- Rhizome · fine powder
- Grades
- Gingerols 5%, 10%; ratio and water-soluble grades
- Assay
- Gingerols NLT 5%, HPLC
- Solubility
- Partially water-soluble
Jamun Seed Extract
Syzygium cumini (L.) Skeels
- Part, form
- Seed · fine powder
- Grades
- Bitters 2.5%, 5%; tannins 10%; ellagic acid on request
- Assay
- Bitters 2.5% or 5%, gravimetric
- Tannins
- 10%, titration
Request a quote for Cinnamon Extract
Tell us the grade, the quantity and the delivery country. We reply within 1–2 working days with availability and the specification.