Cassia
Cassia is a dried bark spice harvested from the Cinnamomum cassia tree. It is used worldwide as a flavoring and aromatic ingredient in foods and beverages.
Prices, specifications and international trade for cassia under HS 090619.
Cassia Price
Published reference · Jul 1, 2026
Cassia is quoted in USD/t at CHN. Historical customs values may differ from the headline reference.
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Indonesia led reported cassia exports in 2025, at $31.4M.
Compare cassia exporting countriesCassia Specifications and Quality
Cassia grading factors include Physical appearance, Moisture content, and Odour and flavour.
Grading Factors
Quality assessment for cassia considers Physical appearance, Moisture content, and Odour and flavour.
- Physical appearance
Buyers should verify that cassia sticks are whole, free from excessive breakage, and have a uniform brown colour without foreign material.
- Moisture content
Cassia should have low moisture to prevent fungal growth; typical specifications limit moisture to a few percent.
- Odour and flavour
The product must exhibit a characteristic sweet‑spicy aroma and flavour, with no off‑odours such as rancidity or mustiness.
- Size and length
Sticks are graded by length and diameter, with uniform size ranges preferred for consistency.
- Microbial safety
Cassia must meet Codex‑recommended limits for total viable counts and pathogenic bacteria, ensuring suitability for food use.
- Mycotoxin levels
Compliance with the Codex Code of Practice for the Prevention and Reduction of Mycotoxins in Spices is required, limiting aflatoxin and other toxin concentrations.
Common Defects
Recorded defects for cassia include Insect damage, Fungal infection / mold, and Foreign matter.
- Insect damage
Visible insect holes or frass indicate damage that can promote fungal infection.
- Fungal infection / mold
Presence of visible mold or discoloration suggests mycotoxin risk and should be rejected.
- Foreign matter
Inclusion of non‑cassia material such as bark, stones, or other plant parts is a defect.
- Rancidity / mustiness
Off‑odours indicating oxidation or moisture‑related spoilage are unacceptable.
Certifications
Certifications documented for cassia include Codex GMP/GAP/GSP, ISO 22000, and HACCP. Their applicability depends on the individual product and shipment.
- Codex GMP/GAP/GSP
Good Manufacturing, Agricultural, and Storage Practices as outlined in Codex standards for spices.
- ISO 22000
Food safety management system certification applicable to spice producers.
- HACCP
Hazard Analysis Critical Control Points certification ensuring control of microbial and chemical hazards.
Cassia Facts and HS Code
Cassia belongs to spices and herbs within produce, nuts, spices and food ingredients. Its customs classification covers HS 090619.
Cassia HS Code
| Also known as | Chinese cinnamon |
|---|---|
| Scientific name | Cinnamomum cassia |
| Product type | Raw |
| Form | Dried |
| Position in the chain | Primary |
| Category | Spices and herbs — Produce, nuts, spices and food ingredients |
| HS codes | 090619 |
| HS6 description | Spices; cinnamon and cinnamon-tree flowers, other than cinnamon (Cinnamomum zeylanicum Blume), neither crushed nor ground |
| Quoted in | USD/t |
| Reference location | CHN |
Production & Handling
Cassia storage guidance: Dry, well‑ventilated
Production and Storage
| Perishability | Low |
|---|---|
| Temperature regime | Ambient |
| Storage conditions | Dry, well‑ventilated |
| Processing steps |
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Packaging
Typical cassia packaging includes Jute bag, Polypropylene (PP) sack, and Sealed bulk container.
- Jute bag
Traditional breathable sack used for bulk transport, often lined to protect against moisture.
- Polypropylene (PP) sack
Moisture‑resistant bag that provides better protection during storage and shipment.
- Sealed bulk container
Large, airtight containers used for export to maintain quality and prevent contamination.
Uses & Risks
Cassia is used in Food flavoring, Confectionery, and Beverage seasoning.
End Uses
- Food flavoring
Used to impart cinnamon‑like flavor in baked goods, desserts, sauces, and savory dishes.
- Confectionery
Incorporated into candies, chocolates, and sweet coatings for flavor.
- Beverage seasoning
Added to teas, coffees, and alcoholic beverages for aromatic profile.
- Pharmaceuticals
Employed as a natural flavoring agent and for its traditional medicinal properties in oral syrups and lozenges.
- Cosmetics
Used in scented products such as soaps, lotions, and perfumes.
Uses and Related Commodities
| Downstream industries | Food processing, Confectionery manufacturing, Beverage production, Pharmaceutical formulation, Cosmetics and personal care |
|---|
Sourcing risks
| Risk | Mitigation |
|---|---|
Aflatoxin contamination Food safetyHigh Improper drying or storage of Cassia can allow growth of Aspergillus species that produce aflatoxins, posing a serious health risk. | Implement controlled drying, moisture monitoring, and regular mycotoxin testing before shipment. |
Adulteration with cheaper cinnamon varieties FraudMedium Cassia may be blended with lower‑cost cinnamon or other plant material to increase weight, compromising quality and authenticity. | Use DNA barcoding or spectroscopic fingerprinting to verify species composition and enforce strict supplier audits. |
Infestation by stored‑product insects PestMedium Cassia stored in bulk bags is vulnerable to beetles and moth larvae, which can damage the spice and introduce contaminants. | Apply approved fumigation or inert gas treatments, maintain clean storage environments, and conduct regular visual inspections. |
Cassia Questions
- What processing steps are typical for Cassia before it reaches the buyer?
- Cassia is usually cleaned to remove debris, graded, and may be soaked, sliced, dried, and sometimes cracked or ground. These steps help ensure a consistent product and reduce contamination risks.
- How can buyers reduce the risk of mycotoxin contamination in Cassia?
- Buyers should verify that producers apply Good Agricultural Practices, Good Manufacturing Practices, and Good Storage Practices, such as proper drying, pest control, and storage conditions, to limit fungal growth and mycotoxin formation.
- What storage conditions are recommended for Cassia to maintain quality?
- Cassia should be stored in a dry, low‑moisture environment, protected from insects and moisture, to prevent fungal contamination and preserve its flavor and aroma.