Particle Size : 35 ASTM
Colour : Light Brown
Moisture : 10% max
Total Ash : 7% max
Acid insoluble ash : 2% max
Uses of Cinnamon
Sweet Cinnamon could be used to spice up your cooking and decorate your favorite dish.
Taste the difference of natural Cinnamon Tea or Coffee by stirring your cup with a Cinnamon stick.
Make your own Christmas ornaments with Cinnamon sticks.
A few sticks of Cinnamon around your flowerpot will not only look ,but also smell great.
Inset a Cinnamon Stick in to a bottle of Vodka and taste the refreshing natural taste of Cinnamon Vodka.
Insert a Cinnamon Stick into the Cleaning Bottle and clean your pantry or Kitchen for the natural fragrance to fill your room
Particle Size : 35 ASTM
Colour : Light Brown
Moisture : 10% max
Total Ash : 7% max
Acid insoluble ash : 2% max
Uses of Cinnamon
Sweet Cinnamon could be used to spice up your cooking and decorate your favorite dish.
Taste the difference of natural Cinnamon Tea or Coffee by stirring your cup with a Cinnamon stick.
Make your own Christmas ornaments with Cinnamon sticks.
A few sticks of Cinnamon around your flowerpot will not only look ,but also smell great.
Inset a Cinnamon Stick in to a bottle of Vodka and taste the refreshing natural taste of Cinnamon Vodka.
Insert a Cinnamon Stick into the Cleaning Bottle and clean your pantry or Kitchen for the natural fragrance to fill your room
Cardamom is a highly aromatic spice that comes from the seeds of plants in the Elettaria and Amomum genera, belonging to the ginger family. It is widely used in cooking, baking, and beverages due to its unique and flavorful profile.
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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 Type:
Single Herbs & Spices
Drying Process:
AD
Style:
Dried
Shape:
Powder
Place of Origin:
AUSTRIA
Weight (kg):
1
Shelf Life:
180 dys
Certification:
halal
Supply Ability
Supply Ability
25 Ton/Tons per Month
Packaging & delivery
Packaging Details
Customized
Lead time:
Quantity(kilograms) 1 - 100 >100
Lead time (days) 5 To be negotiated
Hi
Cinnamon sticks, in their whole form, are aromatic quills derived from the bark of cinnamon trees. They have a warm, sweet fragrance and are widely used in both culinary and beverage preparations. Often added to simmering liquids like mulled wine or used in rice dishes, whole cinnamon sticks infuse a gentle and lingering warmth to recipes.
Cardamom or Cardemon is a spice used with food or accompanied with drinks such as coffee or as medication in some parts of the world.
It is classified by size or by color.
Available from: India, Guatemala, and other sources
Indian Cardamom
Green, Medium light green, Yellow, Large, Jumbo, Extra jumbo.
Overview
Cardamom is indigenous to South India but is now cultivated and processed in North Africa and the Middle East, as well as other parts of the world. This is perhaps one of the costliest herbs to buy. The green pods contain small, black seeds that give of a strong lemon-like aroma and flavour.
Common Uses
Cardamom works well with both sweet and savoury dishes. Fruit and nut-based desserts are elevated by adding cardamom to the mix. Cardamom is also worthy replacement of allspice in dishes that require it. It is best accompanied in pumpkin, squash and sweet potato dishes. It also works wonders in tomato-based stews. In North Africa and the Middle East, people often add a handful of cardamom pods to a pot of stock while chicken or duck is cooked.
Recommended Storage
The most important point is that dried herbs and spices can never go bad if they are kept dry. Yes, the potency is lost, but it will still influence the flavor of your cooking.
Seeds, roots, leaves and flowers last longer than crushed or ground herbs and spices. When you are preparing to store your dry herbs and spices it is vital that they are completely dry. A good indication is to rub it with your finger to check if it crumbles. As oxygen degrades dried herbs and spices over time, you should store them in airtight containers. Glass jars with sealable lids are perfect, and so are metal tins. Plastic won't do for long terms storage. Sunlight also degrades dried herbs and spices; therefore, it should be stored in a dark cabinet that is both cool and dry. If your spice rack is near the stove or cooker, steam will degrade your herbs and spices each time you open the container while cooking. When buying in bulk, you should always store only some of the dried herbs and spices in a glass or metal container. Each time you open it, it is exposed to the elements. When buying in bulk it is useful to label your containers with the purchase date and discard date.
