Cinnamon, and its relative cassia, have long been prized for both flavor and medicine. Romans used cinnamon to make their strong, bitter wine palatable, Greeks to season meat and vegetable dishes, Arabs in tea, and nearly everyone in baked goods. English nobility hoarded to delicate Ceylon cinnamon to flavor breads and puddings. Fragrant cinnamon spice is one of the highly prized spices that has been in use since biblical times for its medicinal and culinary properties. This delightfully exotic, sweet-flavored spice stick is traditionally obtained from the outer brown bark of Cinnamomum trees, which when dried, rolls into a tubular form known commercially as quill. The cinnamon plant is a small, evergreen bushy tree belonging to the family of Lauraceae or laurel within the genus; Cinnamomum. This novel spice is native to Sri Lankan island but also found in many other countries such as Myanmar, Bangladesh, India, China, and Indonesia. Varieties of the cinnamon tree exist; however, Sri Lankan variety is regarded as true cinnamon and scientifically named as Cinnamonum verum. Traditionally, the inner bark is bruised with a brass rod, peeled and long incisions are made in the bark. It is then rolled by hand and allowed to dry in the sunlight. It is the bark of the tree from where aromatic essential oil (makes up 0.5% to 1% of its composition) is extracted. Usually, the oil is processed by roughly pounding the bark, macerating it in seawater, and then quickly distilling the whole. The oil features golden-yellow color, with the characteristic odor of cinnamon and a very hot aromatic taste. The pungent taste and scent in cinnamon spice are due to compound cinnamic aldehyde and cinnamaldehyde in the oil. Cassia, also known as chinese cinnamon, is a different member of Lauraceae family and named as Cinnamomum cassia. Cassia is coarser, more spicy, and pungent but less fragrant than cinnamon. It is usually substituted for the cinnamon in savory dishes.
A bountiful and aromatic spice , native to southern China, Bangladesh, India, and Vietnam and is exported worldwide to be used in various cuisines for its aromatic charm
Cinnamon
Dry Method : Sun Drying Color : Brownish White Moisture : 10-20% Foreign Matter : 1% Packaging : PP Bag 25kg & 50kg MOQ : 10MT
Product Name : Cinnamon Place of Origin : Kerinci Indonesia Product Type : Whole Cinnamon Colour : Natural Colour and Brown Yellow Grade : A ( Quality For Export ) Size : By Request Style : Dry Moisture : Max 12 % or By request Diamter : 10 â?? 20 mm Moq : 10 MT Price : 8 $ / Kg Packaging : By Request Hs Code : 090611
Origin : Indonesia Style : Sun Dried Color : White Brown Shape : Whole Moisture : 15% - 20% Impurity : 1%
Scraping/Clean Color/yellow, dark yellow. Taste/Spicy Sweet Insect Whole Dead/2 Mammal Stool/1.0 Another star shit/1.0 Mildew/Mold Level/5.0 Fir Insect/2.5 Foreign Material/0.5 Air Content/14.0 Ash Content/5.0 Sand Content/1.0
Name: Cinnamon Brand Name: The kisan fresh Product Type: Single Herbs & Spices Processing Type: Raw Style Dried Certification ISO Shape Stick Color: Natural Brown Weight (kg): 10 Shelf Life: 24 Months Taste Spicy
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 flavouring additive in a wide variety of cuisines, sweet and savoury dishes, breakfast cereals, snack foods, teas, and traditional foods. The aroma and flavour 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 C. zeylanicum), 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 or Padang cassia) Scraping : Clean Color : Brown Taste : Spicy Sweet Insect Whole Dead : 2.0 Mammal Stool : 1.0 Another star shit : 1.0 Mildew/Mold Level : 5.0 Fir Insect : 2.5 Foreign Material : 0.5 Air Content :14.0 Ash Content :5.0 Sand Content :1.0 Grade A cutting washed
* Cinnamon is a perennial tree with a height of 10-20m, a shaggy and chapped outer bark, a branched trunk, and brown branches. Cinnamon trees can grow in the wilderness or be cultivated into forest and forest clusters by seeding or layering process. * Product Specifications: Moisture: 13.5 -14% max Admixture: 1% max Length: 8-20cm Natural color, smooth touch, no fungus Packing: cartons (net 10 kg)
CINNAMON STICK INCENSE: - Color: reddish-brown or dark brown - Materials: Cinnamon bark powder, Litsea glutinosa, bamboo toothpicks - Length: 35-40 cm - Burning time: 60 minutes. - Uses: for rituals of worship; scenting rooms; suitable for relaxing activities, repelling insects
- Color: reddish-brown or dark brown - Materials: Cinnamon bark powder, Litsea glutinosa, bamboo toothpicks - Length: 35-40 cm - Burning time: 60 minutes. - Uses: for rituals of worship; scenting rooms; suitable for relaxing activities, repelling insects
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 flavouring additive in a wide variety of cuisines, sweet and savoury dishes, breakfast cereals, snack foods, tea, and traditional foods. Specification: VAA95 grade - AAA Diameter max 1.5 cm No Fungus, no crack Perfectly straight
Cardamom, sometimes Cardanom or Cardamum, is a spice native to the Indian subcontinent and Indonesia. Cardamom is a type of spice that is usually used as a flavor enhancer and aroma. Specification: Dried Cardamom grade A Color white with brown line Water content max 14% Foreign matter max 1%
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.
Moisture: 13.5% max. Admixture: 2% max. Size: 2 15 cm. VO: 1%, 2%, 3% min. Colors: Natural color, no moldy. Packing: 10kg/carton. Container capacity: 8.5MT/20FT; 18MT/40HQ.
Moisture: 13.5% max. Admixture: 0.5% max. Size: 6-20 cm. VO: 4% min. Colors: Bright yellow, no moldy. Packing: 20-25kg net/carton. Container Capacity: 8.5 MT/20FT; 18 MT/40HQ.
Moisture: 13.5% max. Admixture: 2% max. Size: 1-3 cm, straight cut. Colors: natural, no moldy. Packing: 20-30kg net/PP bag. Container capacity: 10 MT/20FT; 22 MT/40HQ.
Moisture: 13.5% max. Admixture: 1% max. Length: 40-45cm. Thickness: 1.6-1.8mm. Colors: Natural, smooth touch, well-dried, clean, no moldy. Oil content: 3-5%. Packing: 1kg/PE or mesh bag; 10 bags/carton. Container Capacity: 7 tons/20FT; 15 tons/40HQ.
Moisture: 13.5% max. Admixture: 1% max. Length: 25-45 cm. Thickness: >2.5 mm. Colors: yellow/reddish color, no moldy. Packing: 30kg/PP bag. Container capacity: 8 MT/20FT; 18 MT/40HQ.
