Comprehensive Snapshot of Cinnamon Market Research Report, Including Regional and Country Analysis in Brief.
Industry: Food and Beverages
Published Date: April-2025
Format: PPT*, PDF, EXCEL
Delivery Timelines: Contact Sales
Number of Pages: 190
Report ID: PMRREP20272
The global cinnamon market size is projected to anticipated to rise from US$ 828.2 million in 2025 to US$ 1,057.3 million by 2032 and reach a CAGR of 3.6% by 2032. According to the Persistence Market Research report, the industry has experienced a steady growth driven by the rising demand in the food, beverage, pharmaceutical, and personal care industries. Increasing consumer preference for natural and organic ingredients, along with growing awareness of cinnamon’s antioxidant and anti-inflammatory properties is fueling the market expansion.
Key Industry Highlights:
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Market Attribute |
Key Insights |
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Cinnamon Market Size (2025E) |
US$ 828.2 Mn |
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Market Value Forecast (2032F) |
US$ 1,057.3 Mn |
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Projected Growth (CAGR 2025 to 2032) |
3.6% |
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Historical Market Growth (CAGR 2019 to 2024) |
2.8% |
As the global shift toward plant-based and vegan lifestyles gains momentum, cinnamon has emerged as a versatile and a flavor enhancer in a wide range of dairy-free and meat-free products. It's naturally warm, sweet-spicy profile pairs exceptionally well with plant-based alternatives such as oat milk, almond milk, soy-based desserts, and coconut yogurts. Unlike artificial flavorings, cinnamon provides a clean-label appeal, aligning with the values of health-conscious and eco-aware consumers. In oat milk lattes, vegan protein shakes, and cashew-based ice creams, cinnamon boosts flavor, enhances the sensory experience, and offers better health features.
Cinnamon’s compatibility with natural sweeteners and fruits makes it ideal for flavoring vegan granolas, breakfast bars, and smoothie bowls, where it masks the blandness sometimes associated with plant proteins. Additionally, its known antioxidant and anti-inflammatory properties contribute functional benefits, making it a popular ingredient in health-focused plant-based recipes. As vegan brands continue to innovate, cinnamon is being infused into spice blends, dairy-free cheeses, and even plant-based baking kits. Its ability to evoke indulgence while remaining natural and nutrient-rich makes it a powerful component in the next generation of plant-based food innovation, bridging flavor, function, and sustainability in one potent spice.
One major challenge in the cinnamon market is the long maturation period of Cinnamomum verum (Ceylon cinnamon), which takes two to three years to become harvest-ready. This delay between investment and return is financially cumbersome for small-scale farmers with limited access to credit. For these instances, farmers must cover costs such as land upkeep, labor, irrigation, and pest control without earning revenue. The long gestation time also reduces flexibility, making it difficult to adapt to rapid market changes. Additionally, poor environmental conditions such as inadequate rainfall, extreme temperatures, or poor soil can hinder growth or reduce yields, resulting in wasted time and resources. These challenges collectively limit scalability and discourage new entrants into the cinnamon cultivation sector.
Cinnamon-based oral care products present a compelling opportunity in the rapidly growing natural health and wellness market. Cinnamon, especially Ceylon cinnamon, is rich in antibacterial, antifungal, and anti-inflammatory properties, making it a powerful natural ingredient for oral hygiene. Incorporating cinnamon into products such as toothpaste, mouthwash, or breath fresheners offers consumers a plant-based alternative to chemical-laden options. It helps reduce oral bacteria, combat bad breath, and assist in preventing gum disease and tooth decay, all while offering a naturally pleasant and spicy flavor profile. The demand for clean-label personal care products is soaring as health-conscious consumers increasingly avoid synthetic additives such as fluoride, sulfates, and artificial sweeteners.
Ceylon cinnamon, also known as Cinnamomum verum, is emerging as the fastest-growing segment in the global cinnamon market due to its premium quality, distinct flavor profile, and recognized health benefits. Ceylon cinnamon contains significantly lower levels of coumarin, a compound linked to liver toxicity in high doses. This makes it especially attractive to health-conscious consumers and the nutraceutical industry. Increasing awareness around clean-label and natural products has further boosted demand for Ceylon cinnamon in dietary supplements, herbal teas, and organic foods. Moreover, its delicate aroma and refined taste have made it a preferred choice among gourmet chefs and upscale food brands.
The whole cinnamon segment leads the form category due to its versatility, longer shelf life, and high demand across culinary, retail, and industrial applications. Whole cinnamon, typically sold as sticks or quills, is preferred in traditional cooking, especially in Asia Pacific, the Middle East, and parts of Europe, where it is used to infuse flavor slowly into curries, stews, beverages, and desserts. This form maintains its essential oils and aromatic intensity longer than ground cinnamon, making it ideal for premium culinary uses and export markets that prioritize freshness and authenticity.
The food & beverage industry dominates the cinnamon market as the leading application segment, driven by the spice’s deep-rooted presence in global cuisine and its expanding role in health-conscious food trends. Cinnamon's warm, aromatic profile makes it a versatile ingredient across sweet and savory dishes, from baked goods and cereals to curries and beverages. Its widespread culinary acceptance, paired with its natural preservative and antioxidant properties, has made it a preferred choice for both traditional recipes and modern food innovations. Consumers are increasingly seeking clean-label, plant-based, and functional ingredients, and cinnamon aligns perfectly with the need for natural flavoring and health enhancement.
The Asia Pacific cinnamon market is experiencing significant growth, driven by both rising demand and its dominance in global production. Sri Lanka, Indonesia, and Vietnam remain key suppliers of cinnamon, with Sri Lanka’s Ceylon cinnamon particularly gaining premium status worldwide. As Asian consumers become more health-conscious, there is a growing demand for natural, functional ingredients, positioning cinnamon as a favored addition in health foods, beverages, and personal care products. This trend is further fueled by the rise of Ayurvedic and Traditional Chinese Medicine (TCM) practices, which incorporate cinnamon for its therapeutic properties.
North America stands as the largest importer of cinnamon, a trend driven by its increasing demand across multiple sectors, especially the food and beverage industry. The region's growing appetite for natural and functional ingredients has significantly boosted cinnamon’s popularity, particularly in health-conscious consumer products. North American consumers are increasingly seeking clean-label, organic, and non-GMO ingredients, making cinnamon a favored choice for flavoring and health benefits.
Cinnamon's versatility in food applications, from baked goods and snacks to beverages such as tea and coffee, fuels its demand. Additionally, the wellness trend has elevated cinnamon’s profile in functional foods, supplements, and even beverages targeting blood sugar regulation, weight management, and digestion.
The European cinnamon market exhibits unique characteristics shaped by its cultural diversity, regulatory landscape, and evolving consumer values. Unlike other regions, Europe's demand for cinnamon is largely influenced by its deep-rooted use in traditional baked goods, especially in countries such as Germany, Sweden, and the Netherlands, where cinnamon plays a key role in pastries and seasonal foods. However, the market is transformed due to rising focus on clean eating and traceable sourcing. European consumers are discerning and place high importance on food origin, quality, and safety, preferring ceylon cinnamon due to its low coumarin content and alignment with EU food safety standards.
The global cinnamon market features a moderately fragmented competitive landscape, with key players focusing on quality differentiation, sustainable sourcing, and product innovation. The competition is shaped by rising demand for organic and low-coumarin cinnamon, prompting companies to invest in certifications, traceability, and value-added products such as oils and extracts. Companies compete on quality, origin certification, pricing, and sustainable sourcing. Packaging innovations such as resealable pouches, eco-friendly containers, and bulk export formats are becoming vital for market differentiation.
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Report Attribute |
Details |
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Historical Data/Actuals |
2019 - 2024 |
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Forecast Period |
2025 - 2032 |
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Market Analysis Units |
Value: US$ Mn, Volume: Tons |
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Geographical Coverage |
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Segmental Coverage |
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Competitive Analysis |
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Report Highlights |
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Customization and Pricing |
Available upon request |
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The global cinnamon market is estimated to increase from US$ 828.2 Mn in 2025 to US$ 1,057.3 Mn in 2032.
Cinnamon is being used more frequently in natural cosmetics, oral care, and traditional medicine products, driven by its antimicrobial and antioxidant properties.
The market is projected to record a CAGR of 3.6% during the forecast period from 2025 to 2032.
Creative uses of cinnamon in plant-based drinks, protein bars, gourmet sauces, and ethnic fusion foods offer product innovation potential.
McCormick & Company, Cinnatopia, Ceylon Spice Company, and Elite Spice.
