About Vietnamese Cinnamon Leaves
Vietnamese cinnamon leaves are a byproduct of the cinnamon tree that often goes underutilized by other suppliers. However, these leaves contain valuable essential oils and aromatic compounds that make them highly valuable for industrial extraction applications. Unlike cinnamon bark, the leaves offer a different essential oil profile with their own unique chemical composition.
The leaves are harvested from mature cinnamon trees in the Yen Bai region, dried carefully to preserve their essential oil content, and then processed for bulk use. The leaves retain their natural aroma and contain sufficient oil content to make them worthwhile for extraction industries, cosmetic manufacturers, and aromatherapy producers.
Quality & Processing Standards
Our cinnamon leaves are carefully dried to the proper moisture content, preserving the essential oil while preventing mold growth. The leaves are processed under controlled conditions to maintain their aromatic qualities. We remove any damaged, discolored, or contaminated leaves before packaging to ensure buyers receive consistent quality suitable for professional extraction.
Storage & Handling
Cinnamon leaves should be stored in sealed, airtight containers in a cool, dry place away from direct sunlight and heat. Proper storage is critical to preserve the essential oil content and prevent deterioration. Stored correctly, cinnamon leaves maintain their extraction quality for 12-18 months. We recommend keeping them in a temperature-controlled environment between 15-25°C with relative humidity below 70%.
Export & Certifications
All our cinnamon leaves are processed following food and industrial safety standards. We provide documentation of origin, moisture analysis, and oil content estimates. Our cinnamon leaves have been successfully supplied to extraction and cosmetic companies in China, Taiwan, India, Thailand, and European markets.
