Product Overview

Growing Regions

Cigarette cassia is made from the bark of the Cassia cinnamon tree, a unique variety grown in Vietnam’s northern mountainous regions. Areas like Yen Bai and Lao Cai—with their year-round cool climate and rich basalt soil—are the heartland of this specialty cinnamon.

Here, the morning mist mixes with essential oils in the air, creating a naturally rich fragrance. Local farmers have decades—even centuries—of experience cultivating and harvesting cinnamon. That deep-rooted tradition is the secret behind the premium quality of Vietnamese cigarette cassia.

Factory

At ExportViet, we operate modern factories certified with HACCP, ISO 22000, and FDA standards. Every step—from peeling and sun-drying to stick-rolling and packaging—is strictly monitored by skilled technicians and experienced workers.

We blend modern technology with traditional processes to produce sticks that are evenly curled, richly aromatic, and beautifully reddish-brown.

Supply Capacity

Need large quantities? No problem!

We can supply 7 to 18 metric tons per order—equivalent to a 20ft or 40ft HQ container. Whether you’re a distributor, manufacturer, or private label brand, we have the right solution for you.

Product Highlights

What makes Vietnamese cigarette cassia so special?

• High essential oil content (2–4%) – Delivers a deep, sweet-spicy aroma.

• Low impurity rate (<1%) – Ensures a clean, pure product.

• Maximum moisture content of 13.5% – Preserves freshness and prevents mold.

• Standard length of 6–12 cm – Customizable upon request.

• Beautiful color, smooth surface, tightly rolled shape – The signature “cigarette” appearance.

Try one stick—you’ll immediately sense the warmth and complexity of premium cassia. A quality you can feel with every sense.

Processing Procedure

Making cigarette cassia takes time, skill, and lots of care. Let’s walk you through how we make it:

Step 1: Harvesting fresh cinnamon bark

The best time to harvest cinnamon is during the dry seasons — from February to March and again from August to October. This is when the bark is at its most fragrant and easiest to peel. For top quality, we only healthy, straight trees aged 8–12 years—when the bark is thick, aromatic, and easiest to peel.

Step 2: Carefully Peeling the Bark    

Once the right trees are ed, workers make a series of circular and vertical cuts on the trunk to gently peel off the bark. It’s a skilled process — the goal is to remove the bark in long, intact sheets without tearing. 

Step 3: Harvesting the Whole Tree

Once the bark near the base is removed, the tree is cut down carefully to avoid harming nearby younger trees. The bark is then peeled off in sections from the trunk to the branches. Workers handle each piece gently to prevent scratches or cracks. The bark is wiped clean inside and out. Smaller branches and leaves are saved for essential oil extraction, while the wood from older trees is used for timber.

Step 4: Trimming and Cleaning the Bark

Next, the bark is cut into strips about 6–7 cm wide. These strips go through machines to remove the rough outer layer. Skilled workers then manually trim and clean each piece to make sure the final product looks smooth and neat — ready to be shaped into beautiful cinnamon sticks.

Step 5: Drying and shaping

The trimmed bark is laid out on clean tarps to dry under the sun. During this time, it naturally curls into the signature “stick” shape. Proper spacing and positioning help ensure an even curl. The result is a stick around 45 cm long with a rich reddish-brown color and that sweet-spicy scent.

Step 6: Cutting into Final Sizes

These long cinnamon sticks are then cut down to the final size — usually 8–12 cm — based on the buyer’s request. This step transforms them into the familiar cigarette cassia sticks you see in the market.

Step 7: Sorting and Packing

At this stage, all the cinnamon sticks are carefully sorted to make sure the best ones go into your shipment. Only sticks with an even diameter, smooth surface, natural reddish-brown color, and strong, sweet-spicy aroma are chosen.

We also sort based on roll rate— the percentage of sticks that are tightly and beautifully curled. Roll rates like 70%, 80%, 90%, or even 100% are available depending on customer needs. The higher the rate the more premium the product.

Once sorted, the cinnamon is packed according to standard or custom requirements, ready for export. Each stick of cassia is the result of expert craftsmanship and deep passion—from the farm to the factory.