Cinnamon Bark Tbc

Cinnamon Bark of Indian Origin

Rs 325 / Kilogram Minimum Order Quantity: 1 Kilogram Packaging Size 100g, 200g Features Organic Description : Dalchini, Cinnamon is well known for its capabilities to improve the metabolism of the body so it works well on Diabetes Mellitus and Obesity too- even this is sweet in taste. For problems of the oral cavity right from the bad breath, cavities in teeth and bad taste of mouth- Cinnamon helps in all. Details: Botnical Name :Cinnamomum zeylanicum Hindi Name : Dalchini, Darchini Bengali Name : Dalchini GujaratiName : Dalchini Kannada Name : Lavangapattai Malayalam Name : Karuvapatta Marathi Name : Dalchini Oriya Name : Dalchini Punjabi Name : Dalchini Sanskrit Name : Darushila ,Twak Medicinal Uses : Dalchini can be used as a natural sweetener in diabetes mellitus. Dalchini should be chewed or gargled (decoction of Dalchini) in bad breath, cavities in teeth and bad taste in mouth. Additional Information: Item Code: 69 Pay Mode Terms: L/C (Letter of Credit),T/T (Bank Transfer),Other Port of Dispatch: Jhansi Production Capacity: 10 Ton Delivery Time: 1 Week

Appearance: Stick Shape Color: Reddish Brick Aroma: Characteristic Flavor: Characteristic Moisture Content: Under 12% Total Ash Content: Under 10%

Cinnamon Bark Oil Light

Ceylon cinnamon has been hailed as the "true cinnamon" or the "real cinnamon" that possesses outstanding health benefits especially for the diabetics and those challenged by obesity and high cholesterol issues. Unfortunately this cinnamon which is native to Sri Lanka and sourced from the plant Cinnamomum Zeylanicum A highly valued culinary and medicinal spice. Price can be up to 10 times more than the Cassia/Chinese cinnamon. Contains a small, negligible amount of coumarin, a naturally occurring blood-thinning substance. Recommended for regular use, e.g. for correcting blood sugar level. Thin and paper-like textured bark that forms multiple layers when rolled up. Tan brown in colour.

Cassia Cinnamon Stick Our Cinnamon is exclusively imported from a single estate java island, Indonesia. On every part of the mountain, our beautiful cinnamon trees are traditionally and naturally grown without the use of pesticide, and human interference. Every 20 years, cinnamon trees naturally grow in a vast mid-java area and should be ready for harvest. At the same time, our dedicated grower plants the seeds and in six months the seeds produce a plant that is 50-60 centimeters high. At this point, our growers replant the cinnamon sprout in the growth. Next, as the plants produce more seeds, we distribute them to all of our long partnership farmers. Our dedicated farmer peeling the bark at the same location where the tree was chopped down. Sometimes, our farmers stay overnight to do the work. Once the bark is collected, it will be distributed to the warehouse for a sun-dried process. In the warehouse, our team grades the bark, removes sticks, other materials and eventually ties the barks in a bundle. Finally, we cut the sticks and bundle them together for retail ready and pack into a jar based on your choice/preference.

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.