| Botanical Name | Cinnamomum verum / Cinnamomum cassia |
| Family | Lauraceae |
| Part Used | Bark (sticks) |
| Origin | Egypt / Imported |
| Harvest Season | October–December |
| Cut Type | Whole Sticks, Broken, Ground Powder |
| Granulometry | Whole sticks (5–15 cm); Broken pieces; Fine powder |
| Moisture | ≤ 12% |
| Volatile Oil (EO) | ≥ 1.0% (cinnamaldehyde) |
| Color / Aroma | Light to dark brown; Warm, sweet-spicy aroma |
| Allergens | None |
| Heavy Metals | Within limits |
| Pesticide Residues | Meets MRL |
| Microbial Limits | Within spec |
| Shelf Life | 18–24 months |
| Storage | Store in a cool, dry place (≤ 25°C); Airtight containers, away from sunlight |
| Packaging | 100 g | 250 g | 500 g pouches; Bulk bags |
