Split Cinnamon SPECIFICATIONS
COLOR: Natural reddish brown
APPERANCE: Well dried, clean, no mould or fungus and no bark of other trees.
LENGTH : 20cm to 45cm
MOISTURE: 13.5% max
ADMIXTURE: 1% max
ORIGIN: VIETNAM
PACKING: In carton (net: 10kgs)
CONTAINER CAPACITY: 1�?20â?²: 6.5 MTS
1�?40â?² HC: 15 MTS
PORT OF LOADING: CAT LAI port, Ho Chi Minh City or any port in Vietnam
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Cinnamon sticks, in their whole form, are aromatic quills derived from the bark of cinnamon trees. They have a warm, sweet fragrance and are widely used in both culinary and beverage preparations. Often added to simmering liquids like mulled wine or used in rice dishes, whole cinnamon sticks infuse a gentle and lingering warmth to recipes.
Cinnamon is a spice obtained from the inner bark of several tree species from the genus Cinnamomum. Cinnamon is used mainly as an aromatic condiment and flavoring additive in a wide variety of cuisines, sweet and savory dishes breakfast cereals snacks, foods, bagels, teas, and traditional foods. The aroma and flavor of cinnamon derive from its essential oil and principal component, cinnamaldehyde as well as numerous other constituents including eugenol. Cinnamon is the name for several species of trees and the commercial spice products that some of them produce. All are members of the genus Cinnamomum in the family Lauraceae. Only a few Cinnamomum species are grown commercially for spice. Cinnamomum verum(AKA Zeeylanicum) known as \"Ceylon cinnamon \" after its origins in Sri Lanka (formerly Ceylon) is considered to be\" true cinnamon. But most cinnamon in international commerce is derived from four other species, usually and more correctly referred to as \"cassia\". burmannii (Indonesian cinnamon of Padang cassia), cassia (Chinese cinnamon or Chinese cassia) C. loureiroi (Saigon cinnamon or Vietnamese cassia) and the less common C. Citriodorum (Malabar cinnamon). In Indonesia and China produced 70% of the world\'s supply of cinnamon, Indonesia produced nearly 40% and China 30%. MOQ: 2 MT We can supply both Ceylon Cinnamon from Sri Lanka and Cassia from China, Vietnam, Indonesia and India, in either cigar cut, or longer sticks or powder form.