Cardamom -Sri Lanka

cardamom, also spelled cardamom, spice consisting of whole or ground dried fruits, or seeds, of Elettaria cardamom, a herbaceous perennial plant of the ginger family (Zingiberaceae). The seeds have a warm, slightly pungent, and highly aromatic flavor somewhat reminiscent of camphor. Product Name - Cardamom Origin - Sri Lanka Color - Green Grades - 0-6 mm, 6-8 mm item value Variety Cardamom Product Type Single Herbs & Spices Style Fresh Processing Type Raw Shape Round Color Green Place of Origin Sri Lanka Shelf Life 5 years Brand Name DP Ceylon Type Cardamom Certification QS Quality High Qulaity Colour Green Colour Taste Spicy

Cardamom is one of the world’s very ancient spices. It is native to the East originating in the forests of the Western Ghats in southern India, where it grows wild. Today it also grows in Sri Lanka, Guatemala, Indo China and Tanzania. The ancient Egyptians chewed cardamom seeds as a tooth cleaner; the Greeks and Romans used it as a perfume. Vikings came upon cardamom about one thousand years ago, in Constantinople, and introduced it into Scandinavia, where it remains popular to this day. Cardamom is an expensive spice, second only to saffron. It is often adulterated and there are many inferior substitutes from cardamom-related plants, such as Siam cardamom, Nepal cardamom, winged Java cardamom, and bastard cardamom. However, it is only Elettaria cardamomum which is the true cardamom. Indian cardamom is known in two main varieties: Malabar cardamom and Mysore cardamom.

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.

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.