"Cinnamon buds and cassia buds are the receptacles carrying the budding seeds of the cinnamon tree, in this case of the cassia tree.
The buds are used in both savory and sweet dishes. They are less bitter and taste less like cinnamon than the bark
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Cassia is an aromatic bark, similar to cinnamon, but differing in strength and quality. Its bark is darker, thicker and coarser, and the corky outer bark is often left on. The outer surface is rough and grayish brown, the inside barks is smoother and reddish-brown. It is less costly than cinnamon and is often sold ground as cinnamon. When buying as sticks, cinnamon rolls into a single quill while cassia is rolled from both sides toward the centre so that they end up resembling scrolls. Cassia buds. Cassia buds resemble cloves. They are the dried unripe fruits about 14 mm (1/2 in) long and half as wide. It is native to Burma and grown in China, Indo-China, the East and West Indies and Central America. One of the oldest spices known to man. It has a strong characteristic aroma and flavor. We may sometimes hear cinnamon refer to as cassia. This term is used to distinguish between the Southeast Asia and the Ceylon type of cinnamon. Almost all of the cinnamon consumed in the United States is derived from trees grown in Southeast Asia. Nowadays cinnamon is used to flavor bakery and dairy products, as well as drinks. Cassia-cinnamon is such a familiar and beloved spice it needs little introduction. A global favorite for its delicious aromatic flavor.
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Cinnamon Dried cassia buds resembling cloves are used in the East for pickles, curries, candies and spicy meat dishes. Tiny yellow cassia flowers have a mild cinnamon flavor and are sold preserved in a sweetened brine and used to perfume sweets, fruits, teas and wines. Cinnamon continues to be a popular spice used in Vietnamese cuisine, especially in stews, soups and desserts. You can use this reddish-brown or yellow-brown tree bark as dried, rolled-up strips or ground. Vietnamese cinnamon comes from the bark of the Cinnamomum loureirii cassia tree that is native to the higher, mountainous regions of Central and Northern Vietnam. Regarded by many as the worldâ??s most aromatic cinnamon, this Vietnamese variety has the highest concentration of essential oils of any cinnamon currently found in the world today. Because of the powerful amount of aromatic oils, Vietnamese cinnamon is extremely intense and concentrated with sweet cinnamon flavor. Unlike other cinnamon, Vietnamese cinnamon is surprisingly sweet and robustly spicy, similar to that of a â??red hotâ?� candy. When cooking with it, you use only a very small amount (depending on how fresh it is) to achieve the flavors that you would normally need when using a larger amount of other cinnamon. ---------------------------------------- Cinamon Tube SPECIFICATION Length: 3 - 4 inch Wide: 1 - 2,5 cm Thin: 0,8 â?? 1,2 mm Moisture: 13% max Impurity: 0,1% min PACKING: 10 kg / carton 1cont 20 about 7 MT ---------------------------------- Cinamon Powder SPECIFICATION Color: natural brown Moisture: 10-12% max Impurity: 0% Oil content: 1.5 - 2.5% Packing: 10 kg / carton 1cont20ft: 16MT ---------------------------------------------- Cinamon Split SPECIFICATION Color : natural brown Length: 40 - 45 cm Thickness: 1 - 1.8 mm Moisture: 13.5% max Packing: 10 kg / carton 1cont 20 about 7 MT -------------------- Broken Cinamon SPECIFICATION Color: natural, not mouldly, rotten Length: 4 - 5 cm Moisture: 14 - 15% max PACKING: 10 kg / carton 1cont 20 about 7 MT
Cassia bark (both powdered and in whole or stick form) is used as a flavoring agent for confectionery, desserts, pastries, and meat; it is specified in many curry recipes, where Ceylon cinnamon is less suitable. Traditionally, the bark is stripped off the tree and dried in the shade. After drying, it is thinly sliced for use or ground into a powder. Essential oils made from the stripped bark have many uses, such as in health products, food and drinks. Cassia is sometimes added to Ceylon cinnamon but is a much thicker, coarser product. Cassia is sold as pieces of bark or as neat quills or sticks. Cassia sticks can be distinguished from Ceylon cinnamon sticks in this manner: Ceylon cinnamon sticks have many thin layers and can easily be made into powder using a coffee or spice grinder, whereas cassia sticks are extremely hard and are usually made up of one thick layer. Cassia , although rare, are also occasionally used as a spice. They resemble cloves in appearance and have a mild, flowery cinnamon flavor. Cassia buds are primarily used in old-fashioned pickling recipes, marinades, and teas. cassia/Cinnamon Moisture : 13.5% max Length : 40-45cm or as client's requirement Thickness: 0.8mm-4 mm Packaging: 10kgs/carton (or others) Packaging: 10kgs/carton
Cinnamomum verum (Ceylon Cinnamon) ... Cinnamomum burmannii (Korintje Cinnamon) ... Cinnamomum cassia (Saigon Cinnamon) ... Cinnamomum loureiroi (Royal Cinnamon)
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Cinnamon broken is a scraps from any cinnamon products, this is usually processed again to produce cinnamon powder to be sold in retail market or any food manufacturers If you are interested, you can contact my wa number +
