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Cassia spice, is actually the bark of a tree. The bark is peeled and dried, ground into powder and also rolled. It was so valuable in ancient times, that it was often classed with other precious items such as gold or ivory. There are several species. Two variants are the “True cinnamon” or Sri Lankan cinnamon (Cinnamomum verum) and the other Chinese cinnamon or Chinese cassia  (Cinnamomum cassia).

Cinnamomum verum is mostly cultivated in Sri Lanka, Malagasy Republic and Seychelles. It originated in the central hills of Sri Lanka. In India, it is grown in one or two locations in Kerala. Cinnamon is a hardy plant and is cultivated in Sri Lanka under varying conditions ranging from semi dried to wet zone conditions. Chinese cassia occurs mainly in South China, Vietnam, Laos, and Myanmar. In India only a few plants are available. Other than the difference in their external appearance, a key difference is the amount of coumarin – a toxic compound, which is present in the cassia. Excessive consumption of cassia is dangerous and it is generally considered unsafe for pregnant women. Some large scale producers of the world are Indonesia, China, Vietnam and Sri Lanka.