Cinnamon Bark Oil (Cassia)

Cinnamon Bark Oil is a food-grade essential oil obtained by steam distillation of dried inner bark of Cinnamomum cassia. The oil delivers the deep, warm, spicy aroma associated with cinnamon-flavored beverages, gum, and bakery products, driven by cinnamaldehyde at very high concentration.

Reddish-brown to dark brown mobile liquid with a strong, sweet, warm, spicy aroma. Miscible with ethanol and most fixed oils; insoluble in water. Cinnamaldehyde content typically reaches 75 to 90 percent in standard food-grade Cassia oil, the highest concentration of any single compound across major culinary essential oils.

We supply food-grade Cinnamon Bark Oil from manufacturers in China holding ISO, Halal, Kosher and other certifications relevant to the product and production. Both Cassia (C. cassia) and true Ceylon cinnamon (C. zeylanicum) grades are available; Cassia carries higher cinnamaldehyde, Ceylon carries a softer, more complex profile.

Common market grades include 75% cinnamaldehyde standard food grade, 80% premium grade, and coumarin-controlled grades for EU markets where regulatory limits on coumarin in cinnamon-flavored finished products apply.

Bulk and reduced-MOQ shipments. Batch-level COA covering specific gravity, refractive index, cinnamaldehyde content, coumarin level, heavy metals, and microbiology.

Cinnamomum cassia is cultivated commercially in southern China, Vietnam, and Indonesia, with China producing the dominant share of global Cassia oil. Bark is stripped from trees aged 6 to 10 years, dried, and steam-distilled within months of harvest.

Production yields approximately 1 to 2 percent essential oil from dry bark, and the crude oil is typically rectified by vacuum distillation to standardize cinnamaldehyde content for the target food specification.

Regulated as Generally Recognized as Safe by the U.S. FDA (21 CFR 182.20), assigned FEMA GRAS numbers 2289 (Cassia) and 2290 (Ceylon), and approved by JECFA as a flavoring agent. EFSA regulates coumarin content in cinnamon-flavored finished products under EC No. 1334/2008.

Principal aroma compound is trans-cinnamaldehyde at 75 to 90 percent in Cassia oil, with cinnamyl acetate, eugenol, and coumarin as minor constituents. Coumarin level is the critical regulatory quality marker, with Cassia oil typically running 0.5 to 5 percent versus less than 0.05 percent for Ceylon oil.

Strategic positioning sits at the high-impact end of the spice flavor market, where small dosages deliver intense, recognizable cinnamon character across confectionery, beverage, bakery, and oral care applications.

• Flavored alcoholic beverages: cinnamon whiskey, schnapps, and craft cocktail bitters
• Confectionery: cinnamon hard candies, gummies, and chocolate spice blends
• Chewing gum; the standard cinnamon flavor in this category
• Bakery: cinnamon rolls, cookies, pastries, and breakfast cereals
• Chai and spiced beverage blends; ready-to-drink and powdered formats
• Sauces, chutneys, and savory spice systems
• Frozen desserts: ice cream, gelato, and frozen yogurt
• Oral care: cinnamon-flavored toothpaste, mouthwash, and breath fresheners
• Pharmaceutical syrups and chewable tablets for flavor masking