Splitting Cassia

Split cassia, also known as split cinnamon or cassia quills, is a spice derived from the bark of the cassia tree (Cinnamomum cassia). It is similar in flavor and appearance to true cinnamon but is typically more robust and slightly spicier. Split cassia is created by carefully peeling the bark from cassia tree branches, which naturally curl as they dry, forming quills or rolls. These rolls of cassia bark are then split lengthwise into thinner strips. This spice is commonly used in various culinary applications, including baking, cooking, and brewing, to add a warm, sweet, and aromatic flavor to dishes, desserts, and beverages. Split cassia is especially prevalent in Asian and Middle Eastern cuisines and is appreciated for its versatility in both savory and sweet recipes.

Product Description - 100% Vietnam High Oil Volume, High Quality

Price of product ( USD price or FOB price) - FOB 4500

Product Origin - Yenbai Of Vietnam

Key Specifications/Special Features - Moisture: 13-14.5%
Admixture: 0.5% max
No fungus, natural colour

Length: 30-45 cm ( 80% min )
Packing: cartons ( net 10kgs)
Container capacity: 7MT/20FT; 15MT/40HC

Minimum Order Size and Packaging details - 1000KG

Product Name: Split Cinnamon / Split Cassia
Moisture Content: Up to 13.5%
Length: 30-45 cm
Thickness: 0.8 mm - 2.5 mm
Appearance and Flavor: Natural color, hot and spicy taste
Quality: Well dried, clean, no fungus, not black inside, not moldy, current crop
Packaging: 10 kg per carton

Key Specifications - Split cassia Good
- Moisture: 13.5% max,
- Length: 30-45 cm,
- Thickness: 1mm- 2 mm,
- Admixture: 0.5% max
- Mix 10% large piece
- Not black inside, unmouldy, natural brown colour, thin bark

Product Details

Moisture : 7% (Max)
Ash : 1% (Max)
Protein : 7% (Max)
Black & Red: 1% (Max)
Cassia Tora Splits is refined endosperm derived from Cassia Tora Seeds(Cassia Obtusifolia). It is a non-ionic polysaccharide galacomannan. Cassia Tora Seeds are treated Thermo-Mechanically which yields 28-30% of Refined Split.

Splitting the Cassia Tora Seeds
The seed consists of an outer husk, an endosperm (Cassia Tora Gum Split) and the ovary or germ. Only the endosperm or split, which contains mainly polysaccharides, is used for the production of the Cassia Gum Powder.

Both husk and germ are removed in the de-husking and splitting process. The impact of the splitting procedure is that both husk and germ are loosened from the endosperm and made brittle by heating and can be removed in the subsequent purification procedure after pulverization. The split (endosperm), however, remains intact at these temperatures. Due to its much greater particle size, the split can be separated from husk and germ particles through a couple of physical cleaning steps.

The splitting procedure starts with roasting of the seeds. All seeds are uniformly roasted for a stipulated period of time. During the roasting process the endosperm (split) remains intact and flexible, while husk and germ, which are more sensitive to heat, become brittle. Mechanical stress de-husks the seed and germ(in powder form) is separated from the intact split by sieving. Under roasted and Over roasted Gum Splits are Color Sortexed to provide required results.

Applications
Cassis Tora Split with its versatile inherent properties is used all over the globe with different utilities in many industries like Petroleum (Oil drilling), textile, printing, food pharma, cosmetic, toiletries paper, tanneries, mining, explosives, pet food etc.

Business Type : Manufacturer, Exporter, Supplier
Cultivation Type : common
Form : Splits
Country of Origin : India

Preferred Buyer From:
Location : Worldwide

Moisture:13.5% max
Admixture: 1% max
Length 30-45cm
Skin removed if required
Packing 10kg/carton
5.5mts/20ft
12.5mts/40ft

Product : Splits Cassia
Moisture : 13.5% max
Admixtures : 1%
Packing : 10 kgs per Cartoon
Capacity : 1x20 FCL = 6.5 MT
1x40 FCL = 15 MT

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, and 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 : Cassia Split
Shelf Life : 2 years min
Moisture : 13,5% max
Admixture : 0,5% max
Volatile Oil Content : 4% max
Thickness : 1.5-2.2 mm
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

Moisture: 13.5% max.
Admixture: 1% max.
Length: 25-45 cm.
Colors: Dark yellow/reddish, no moldy.
Packing: 10kg net/carton.
Container capacity: 6.5 MT/20FT; 15 MT/40FT.

Name of Product: SPLIT CASSIA
Color: Yellow color inside and brown outside.
Shape: Length: 30 â?? 45 cm (70%) / 20 â?? 30 cm (15%) / <20 cm (15%)
Width: 2 â?? 3 cm
Thickness: 1.8 mm â?? 2.2 mm
Materials: 100% cassia plant.
Moisture: Max 13.5%.
Admixture: Max 2%, no fungus.
Taste: Sweet and spicy â?? 100% safe for health
Capacity: 50 tons/month
Packing Packed in Good Export Quality Cartons of Standard Size
CONTACT: _84973698929( whatsapp)