Cinnamomum aromaticum / Cinnamomum loureiroi is a tropical tree much sought after for its entrancing fragrance. It is a botanical used in agro-food and nutraceutical industries in rolled bark sticks or ground form. Natural Origins has developed its cinnamon industry in the North of Vietnam, in an isolated region where the crops are well preserved.

Our cinnamon sourcing: a remarkable, responsible, organic and For Life quality supply chain

Our cinnamon comes from cinnamon trees in the province of Yen Bai with its remarkable climatic and geographical conditions. Natural Origins works directly with the producers on site based on the creation of a cooperative enabling two hundred farmers, 50 employees and 300 seasonal workers to produce more than 1000 tons of cinnamon per year (knowing that one ton of fresh products is equivalent to 370 kg in dry). Out of this total volume, more than 50 tons of cinnamon per year are devoted to Natural Origins. This enables us to provide you with quality ingredients, in conventional and organic grades, produced from an eco-responsible growing method. Our partners have also obtained the For Life certification, ensuring a fair and solidary approach. The cooperative also enables local farmers to grow other plants, such as pepper.

We control the entire supply chain, ensuring complete traceability of our cinnamon, from the growing to delivery of our raw material. Natural Origins also promotes stable incomes for local populations and sustainable partnerships while respecting the environment. 

 

Focus on growing our cinnamon

Our cinnamon comes from a particular mode of production involving several phases:

• First of all, the cinnamon trees are propagated by taking cuttings
• Then the young shoots are placed in a nursery for six months before being planted at a certain altitude
• When the trees are 8-10 years old, they are cut down and the trunks are debarked

Our cinnamon production is ecologically responsible: our nursery constantly produces and cultivates new shoots that are planted to replace the old ones. The trees are also pruned regularly, which increases their growth.

• After harvesting, the inner part of the cinnamon bark called "liber" is kept to be cut into sections
• Finally, the bark is cleaned and put to dry in the sun. It is during this drying process that bark rolls up on itself to form sticks
• Cinnamon is harvested in March, May, August and December, the rainy season, which is considered the best time of year

The health properties and benefits of our cinnamon

Cinnamomum aromaticum/Cinnamonum loureiroi belongs to the Lauraceae family, and is an ancient spice used for its valuable pharmacological properties. Indeed, cinnamaldehyde (1), the main compound responsible for the particular aroma of cinnamon is a volatile phenolic compound with antioxidant capacity (2). It is attributed tonic, digestive, antiseptic and stimulating properties (3)(4). Rich in fibres, managanese and iron, cinnamon has in its bark active ingredients to maintain a good level of cholesterol and blood sugar (5).

Its high cinnamaldehyde content gives it a very powdery, spicy taste, with notes of almond.

Our cinnamon product references

Natural Origins offers you a wide selection of cinnamon, to be ordered in the spring, with many differentiating features. Indeed, our ingredients are imported whole and processed in-house.

Several formats are offered according to your needs:

• a variety of cuts (0.3-2 mm, 3-6 mm, 4-10 mm, 0.5-3 cm)
• different thicknesses of bark, crushed or powdered 300 microns and Optifine® (<100 microns)

We also offer "Made by Natural Origins" blends and mixtures with ginger, pepper, peppermint, etc.

Taste Giving Extracts (TGE) are also currently being developed. Natural extracts par excellence, which enable capturing the complete aromatic profile of cinnamon (volatile fraction + main fraction) by a combination of hydro distillation / hydroalcoholic extraction and concentration.

Formulated in liquid or powder version, they can be applied to all types of formulations, liqueurs, beverages with or without alcohol... while coming as close as possible to the botanical in terms of taste and composition (organoleptic profile).

Harvested at the best time and stored in an optimal way, our cinnamon is above all a noble material, of high quality, coming from a well-managed supply chain. Natural Origins can thus offer fresh, seasonal cinnamon with a powerful and authentic taste.

Based on complete naturalness and with due respect to the natural resource, these extracts reveal in their pure state its taste qualities and its totum.

All these qualitative criteria allow us to put forward differentiating marketing elements that constitute value criteria for consumers by:

• Telling the story of your product based on its composition and specific sourcing, combining transparency and traceability (storytelling applied to your finished product)
• Drawing a universe rich in flavours, such as the spicy formulation specific to cinnamon
• Opening up your creative possibilities with all of these arguments and at the lowest cost, given the concentration of this formulation.

Would you like to know more about our cinnamon supply chain in Vietnam? A team of experts is at your disposal to answer your questions and to propose customised solutions.

Sources :

(1)    LALLEMAND, Hélène, PIROT, Nicolas, DORNIER, Manuel, et al. La cannelle: historique, production et principales caractéristiques. Fruits, 2000, vol. 55, no 6, p. 421-432.
(2)    LEE, Hea-Jin, LIM, Hyun-Ji, et LIM, Mi-Hye. The Activity of Anti-oxidation of Cinnamomum loureiroi Extract. Journal of the Korean Applied Science and Technology, 2020, vol. 37, no 6, p. 1583-1590.
(3)     https://dumas.ccsd.cnrs.fr/dumas-01383187/document

(4)    DERABLA CHERIFA, Zamouche Amel. Etude de l’activité antibactérienne des extraits alcooliques d’ail (Allium sativum) et de cannelle (Cinnamomum zeylanicum). 2016.
(5)     BOUDEBOUZ SELSABIL NASRI AMIRA, Oumeddour Fatima Zahra. Évaluation de l'effet hypoglycémiant el protecteur de la cannelle (Cinnamomum verum) contre les complications cardiaques chez les diabétiques. 2012.