Vietnamese Cinnamon is a spice with a strong aroma and characteristic spicy taste that is used for many different dishes. The flavor of cinnamon is made up of the cinnamaldehyde in the peel. Two types of cinnamon commonly used today are Cassia cinnamon and Ceylon cinnamon. Cassia cinnamon has a thick crust, dark reddish brown color, pungent flavor used in baking and seasoning savory dishes. Product Type : Single Herbs & Spices Processing Type : Raw Color : Reddish Brown Place of Origin : Vietnam Product Name : Pressed Cassia / Pressed Cinnamon Shelf Life : 2 years min Moisture : 13,5% max Admixture : 0,5% max Volatile Oil Content : 4% max Length / Size : 25-45cm Thickness : 2.0 mm min Style : Dried Drying Process : Sun Dried Organic/ Non : Organic Wild/ Cultivation : Wild Quality : No moldy, not worm-eaten, not rotten and not black inside-fragrant, No fungus, natural color (skin removed if required) Packing : Carton (net 10 kg) or Customer�??s Request Shape : Round, Whole, Sticks Taste : Sweet & Hot MOQ : 6,5 Tons Capacity : 6,5 MTS/20FT,15 MTS/40HQ Samples : Free or Available Payment : LC at sight, TT, DP, CAD Port of Loading : Hai Phong or HCM Port