Tube Cassia

Description

Are you looking for cinnamon that’s not only aromatic and visually appealing, but also meets global export standards? Welcome to Tube Cassia – the pride of Vietnam’s cinnamon industry and a top pick for importers worldwide. In this article, I’ll walk you through what makes Tube Cassia so special – from its origins and processing, to its outstanding quality and diverse applications.

Product Overview

Tube Cassia, also known as tube cinnamon, is one of the most premium forms of Vietnamese cassia. It’s made from thick bark that naturally curls into smooth, cylindrical rolls during the drying process. These cinnamon sticks aren’t just good-looking — they’re packed with aroma, essential oils, and flavor.

If you’re a spice importer or food manufacturer, you’ll appreciate that Tube Cassia brings together visual appeal, strong scent, and consistent quality — all in one stick.

Key Features 

Here’s what makes Vietnamese Tube Cassia a favorite among global buyers:

• Length: 20–45 cm
• Thickness: ≥2.2 mm
• Essential Oil: 2%–4% — strong aroma and rich flavor
• Moisture: ≤13.5% — shelf-stable and mold-resistant
• Color: Reddish-brown, clean, no black spots
• Curl: Naturally rolled, tightly curled with no cracking

Whether you use it in food, beverages, pharmaceuticals, or even home décor, Tube Cassia is a high-value, versatile product.

MOQ, Packaging & Packing Methods 

We know that every market has different needs, so at VGE, we’re flexible:

• MOQ: Starting from 1 x 20FT container (~7 MT)
• Packaging: 10kg net cartons, vacuum-packed PE bags, or moisture-proof PP bags
• Container loads:7 MT / 20FT; 17 MT / 40FT
• Private Label & OEM: Available on request

Quick recap: Vietnamese Tube Cassia is a high-quality, visually striking cinnamon stick with flexible packing and strong aroma — making it ideal for premium product lines.

From Forest to Factory – How We Make Tube Cassia at VGE 

Let’s take you back to where it all begins. Do you know where the finest Tube Cassia grows? Vietnam’s top cinnamon-producing provinces — Yen Bai, Lao Cai, Quang Nam, and Quang Ngai — are known for their nutrient-rich soils and humid climate. These conditions help cassia trees grow thick, oil-rich bark with an unmistakable fragrance.

At VGE, we’re proud to be based right in Yen Bai and Lao Cai. It allows us to work directly with local farmers, select the best raw materials, and control every step of processing.

Once harvested, the cinnamon bark is sent to our factory, where it goes through a modern, well-monitored processing line. From peeling and drying to rolling and grading, each step follows strict international standards. This ensures that every Tube cinnamon stick is clean, uniform, and safe for consumption or further use. 

And here’s how we produce high-quality Tube Cassia:

Step 1: Selecting raw materials

It starts with the right bark. Only cinnamon bark with a minimum thickness of 2.5 mm are chosen. This thickness is perfect for the bark to curl beautifully during drying. The bark must be free from bruises, black spots, and possess a natural aroma. Before further processing, we wash the bark thoroughly to remove any dirt or impurities.

Step 2: Cutting into strips

Clean bark is cut into even strips, typically 18 to 20 cm wide. This ensures uniform curling and consistent appearance – a crucial step for achieving that professional finish.

Step 3: Sun-drying

The strips are then either sun-dried or oven-dried at controlled temperatures, depending on the production setup. During this stage, the bark naturally curls into tubes as it loses moisture. This process is closely monitored to avoid cracking or uneven curls.

Step 4: Packaging and export

Once the curls and dryness reach export standards, Tube Cassia is sorted, stored in a clean environment, and packaged for export. Packaging is typically moisture-resistant to preserve quality, fragrance, and color during shipment.

How to Source Quality Vietnamese Tube Cassia – A Quick Guide for Buyers

Sourcing cinnamon in bulk isn’t just about finding the best price — it’s about making sure you get consistent quality, the right specs, and a supplier you can count on. If you’re a spice importer or product manufacturer considering Vietnamese tube cassia, here are a few key things to keep in mind.

Start with product quality

Before placing any order, check the essential parameters: moisture content should be under 13% to avoid mold, and oil content should ideally be above 2%. The higher the oil, the stronger the aroma — something your customers will definitely notice. Ask for lab reports or at least a sample. You’re looking for fragrant sticks, rich reddish-brown color, and a clean appearance with minimal dust or impurities.

Pay attention to look and smell

Cinnamon might be processed in bulk, but it’s still a sensory product. Good tube cassia should be neatly rolled, consistently thick, and dry to the touch. Break a stick — you should get a sweet, warm aroma right away. If it smells musty or the sticks feel soft, skip that batch. Great cassia sticks are often slightly oily on the surface due to high essential oil content.

Choose the right supplier

Vietnam has many cassia suppliers — some great, some less so. Stick with exporters who have a proven track record, proper certifications (like HACCP or ISO), and experience working with your destination market. They should be able to show you business licenses, food safety certifications, and documents like Phytosanitary Certificates or COs. A reliable supplier will be transparent and responsive — and always ready to share samples or paperwork.

Logistics and storage also matter

Sea freight is the most common method for bulk orders, and your Incoterms (FOB or CIF) should be clear from the start. Discuss who handles fumigation and what kind of packaging is best for your climate — a good rule of thumb is using moisture-proof inner liners in boxes or poly bags. Once your shipment arrives, store it in a cool, dry place. With proper storage, cassia can last over two years — but check it regularly for moisture or pests.

By applying these steps, you can reduce risk and gain a long-term advantage in the cassia market.

Direct sourcing brings better value

Working with a supplier who is based near the source — like in Yên Bái or Lào Cai — often means fresher cinnamon, better prices, and more control over quality. These suppliers usually have strong relationships with local farmers and can secure large volumes of high-grade bark, especially during peak seasons. If you’re sourcing regularly, this kind of partnership can offer custom solutions, stable pricing, and faster turnaround time.

Partnering with VietGlobal Export (VGE)

VGE is a Vietnamese exporter with deep roots in the cinnamon-growing regions and over 15 years of international trade experience. We run our own processing facility near the farms, manage logistics end-to-end, and offer tailored support for buyers — from custom labeling to optimized packaging and fast dispatch. We also back up our products with full documentation and certifications, giving you peace of mind every step of the way.

If you’re looking to bring high-quality Vietnamese tube cassia to your market — whether you’re in food, herbal products, or spice retail — let’s talk. With growing global demand, now is the perfect time to secure a reliable partner and bring the warm, bold flavor of Vietnam’s cassia to your customers.

Additional information