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Cassia is an aromatic bark, similar to cinnamon, but differing in strength and quality. Its bark is darker, thicker and coarser, and the corky outer bark is often left on. The outer surface is rough and grayish brown, the inside barks is smoother and reddish-brown. It is less costly than cinnamon and is often sold ground as cinnamon. When buying as sticks, cinnamon rolls into a single quill while cassia is rolled from both sides toward the centre so that they end up resembling scrolls. Cassia buds. Cassia buds resemble cloves. They are the dried unripe fruits about 14 mm (1/2 in) long and half as wide. It is native to Burma and grown in China, Indo-China, the East and West Indies and Central America. One of the oldest spices known to man. It has a strong characteristic aroma and flavor. We may sometimes hear cinnamon refer to as cassia. This term is used to distinguish between the Southeast Asia and the Ceylon type of cinnamon. Almost all of the cinnamon consumed in the United States is derived from trees grown in Southeast Asia. Nowadays cinnamon is used to flavor bakery and dairy products, as well as drinks. Cassia-cinnamon is such a familiar and beloved spice it needs little introduction. A global favorite for its delicious aromatic flavor.
Mace Botanical: Myristica fragrans Family: N.O. Myristicaceae Hindi Name: Mace - Javitri General Description: Nutmeg, spice consisting of the seed of the Myristica fragrans, a tropical, dioecious evergreen tree native to the Moluccas or Spice Islands of Indonesia. Geographical Sources The nutmeg tree, Myristica fragrans, is indigenous to the Moluccas in Indonesia but has been successfully grown in other Asian countries and in the Caribbean, namely Grenada. Banda Islands, Malayan Archipelago, Molucca Islands, and cultivated in Sumatra, French Guiana Composition -> Nutmeg and mace contain 7 to 14 percent essential oil, the principal components of which are pinene, camphene, and dipentene. Nutmeg on expression yields about 24 to 30 percent fixed oil called nutmeg butter, or oil of mace. Dried kernel of the seed. Varieties -> Whole nutmegs are grouped under three broad quality classifications: 1. Sound: nutmegs which are mainly used for grinding and to a lesser extent for oleoresin extraction. High quality or sound whole nutmegs are traded in grades which refer to their size in numbers of nutmegs per pound: 80s, 110s and 130s (110 to 287 nuts per kg), or 'ABCD' which is an assortment of various sizes. 2. Substandard: nutmegs which are used for grinding, oleoresin extraction and essential oil distillation. Substandard nutmegs are traded as 'sound, shrivelled' which in general have a higher volatile oil content than mature sound nutmegs and are used for grinding, oleoresin extraction and oil distillation; and 'BWP' (broken, wormy and punky) which are mainly used for grinding as volatile oil content generally does not exceed 8%. 3. Distilling: poor quality nutmegs used for essential oil distillation.Distilling grades of nutmegs are of poorer quality: 'BIA' or 'ETEZ' with a volatile oil content of 8% to 10%; and 'BSL' or 'AZWI' which has less shell material and a volatile oil content of 12% to 13%. Method of Processing -> When fully mature it splits in two, exposing a crimson-coloured aril, the mace, surrounding a single shiny, brown seed, the nutmeg. The pulp of the fruit may be eaten locally. After collection, the aril-enveloped nutmegs are conveyed to curing areas where the mace is removed, flattened out, and dried. The nutmegs are dried gradually in the sun and turned twice daily over a period of six to eight weeks. During this time the nutmeg shrinks away from its hard seed coat until the kernels rattle in their shells when shaken. The shell is then broken with a wooden truncheon and the nutmegs are picked out. Dried nutmegs are grayish-brown ovals with furrowed surfaces. Large ones may be about 1.2 inches long and 0.8 inch in diameter. Taste and Aroma: Nutmeg has a characteristic, pleasant fragrance and slightly warm taste
The combination of sweet and savory flavors makes Tango wafers become one of the best wafer choices for relaxing time with friends and family. Tango Wafer is a crispy wafer with many layers of crunchy wafers. It is filled with delicious chocolate cream and made from savory wafers. Variant: - Chocolate - Vanila
Tango Wafer is a crispy wafer with many layers of crunchy wafers. It is filled with delicious chocolate cream and made from savory wafers. The combination of sweet and savory flavors makes Tango wafers become one of the best wafer choices for relaxing time with friends and family. Variant: - Chocolate - Vanila - Choco Javamocca - Choco Tiramisu
Tango Wafer is a crispy wafer with many layers of crunchy wafers. It is filled with delicious chocolate cream and made from savory wafers. The combination of sweet and savory flavors makes Tango wafers become one of the best wafer choices for relaxing time with friends and family. Variant: - Chocolate - Vanila - Choco Javamocca - Choco Tiramisu
Tango Wafer is a crispy wafer with many layers of crunchy wafers. It is filled with delicious chocolate cream and made from savory wafers. The combination of sweet and savory flavors makes Tango wafers become one of the best wafer choices for relaxing time with friends and family. Variant: - Chocolate - Vanila - Choco Javamocca - Choco Tiramisu
High food vacuum packaging machine high temperature sterilization food sealing machine is suitable for all kinds of plastic composite film bags or aluminum foil composite film bags. After vacuum packaging, it can effectively keep fresh, guarantee quality, moistureproof, clean and clean all kinds of rice cakes, bean products, meat products, aquatic products, agricultural products, pickles, fast food products, prepared foods, powders, spices, electronics, hardware parts and drugs It can prevent mildew, rust, pollution, oxidation and vacuum sterilization, so as to prolong the shelf life. welcome order ! small type ,big type ,single chamber ,2-chamber ,rolling vacuum sealing packing machine ....!