Cinnamon ( Cassia)
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Cassia Broken is a term that may refer to pieces or fragments of Cassia cinnamon, a type of cinnamon derived from the bark of the Cinnamomum cassia tree. Cassia cinnamon is a variety of cinnamon that is commonly used in cooking. It has a strong, sweet, and slightly spicy flavour and is distinguishable from Ceylon cinnamon by its thicker and coarser barkCassia cinnamon typically comes in rolled sticks, but the term Cassia Broken suggests that the cinnamon may be in broken or fragmented form, rather than in whole sticks.
Cassia, commonly referred to as Cassia cinnamon, is a type of cinnamon derived from the bark of the Cinnamomum cassia tree. Cassia cinnamon comes from the Cinnamomum cassia tree, primarily cultivated in China, Indonesia, and Vietnam. It is one of the main varieties of cinnamon. Cassia cinnamon has a strong, sweet, and slightly spicy flavour, distinct from the milder and sweeter Ceylon cinnamon. The bark of Cassia cinnamon is thicker and coarser compared to Ceylon cinnamon. It typically forms tight curls when rolled and has a reddish-brown colour.
At Wholesalemart and Internationals, we take pride in offering cardamom, a highly aromatic spice obtained from the seeds of plants in the Elettaria and Amomum genera. Cardamom features a complex flavor profile that encompasses citrus, mint, and herbal undertones, providing depth and warmth to various dishes. This versatile spice is utilized across a wide range of culinary applications. It serves as a fundamental ingredient in numerous spice blends, including garam masala, and is frequently incorporated into desserts, beverages like chai tea, curries, and rice preparations.
Dalchini ( Ceylon cinnamon )
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The "True Cinnamon", or Sri Lankan Cinnamon, is the dried inner stem bark of Cinnamomum Verum. Cinnamon plants are grown as bushes. When the plants are two years of age, they typically measure about 2 meters high and 8-12 cm at the base. It is at this stage that they are ready for harvesting. Cinnamomum Verum is mostly cultivated in Sri Lanka, the Malagasy Republic, and Seychelles. It originated in the central hills of Sri Lanka. It is grown in one or two locations in Kerala. Cinnamon is a hardy plant that grows in a range of conditions in Sri Lanka, from semi-dry to wet. The ideal temperature for growing cinnamon is 20-30 C, and the ideal rainfall is 1250-2500 mm. It thrives well as a forest treat at 300-350 meters above MSL. Cinnamomum verum is mostly cultivated in Sri Lanka, the Malagasy Republic, and Seychelles. It originated in the central hills of Sri Lanka. It is grown in one or two locations in Kerala. Cinnamon is a hardy perennial grown in Sri Lanka under a variety of conditions ranging from semi-dry to wet zones. The ideal temperature for growing cinnamon is 20-30 C, and the ideal rainfall is 1250-2500 mm. It thrives well as a forest tree 300-350 meters above MSL. The commercial products of cinnamon are quills, quillings, featherings, chips, cinnamon bark oil, and cinnamon leaf oil. "Quills" are scraped peels of the inner bark of the mature cinnamon shoots, joined together with overlapping tubes, the hollow of which has been filled with smaller pieces of cinnamon peels, which are dried first in the sun and thereafter in the shade."Quillings' are broken pieces and splits of all grades of cinnamon quills. 'Featherings' are featherlike pieces of inner bark consisting of shavings and small pieces of bark left over. Cinnamon 'chips' are rough, unpeelable barks scraped off thicker stems. Cinnamon leaf and bark oil are obtained by distilling the leaves and bark separately. Cinnamon bark is a popular spice with a delicate fragrance and a warm, agreeable taste. It is used in the form of small pieces or powder. It is widely used in flavoring confectionery, liquors, pharmaceuticals, and cosmetics. It is found to help diabetics in the digestion of sugar. It has astringent, stimulant, and carminative properties and can prevent nausea and vomiting. Cinnamon bark oil is antifungal, and cinnamon leaf oil is widely used in perfumery and cosmetics.
The "True Cinnamon", or Sri Lankan Cinnamon, is the dried inner stem bark of Cinnamomum Verum. Cinnamon plants are grown as bushes. When the plants are two years of age, they typically measure about 2 meters high and 8-12 cm at the base. It is at this stage that they are ready for harvesting. Cinnamomum Verum is mostly cultivated in Sri Lanka, the Malagasy Republic, and Seychelles. It originated in the central hills of Sri Lanka. It is grown in one or two locations in Kerala. Cinnamon is a hardy plant that grows in a range of conditions in Sri Lanka, from semi-dry to wet. The ideal temperature for growing cinnamon is 20-30 C, and the ideal rainfall is 1250-2500 mm. It thrives well as a forest treat at 300-350 meters above MSL. Cinnamomum verum is mostly cultivated in Sri Lanka, the Malagasy Republic, and the Seychelles. It originated in the central hills of Sri Lanka. It is grown in one or two locations in Kerala. Cinnamon is a hardy perennial grown in Sri Lanka under a variety of conditions ranging from semi-dry to wet zones. The ideal temperature for growing cinnamon is 20-30 C, and the ideal rainfall is 1250-2500 mm. It thrives well as a forest tree 300-350 meters above MSL. The commercial products of cinnamon are quills, quillings, featherings, chips, cinnamon bark oil, and cinnamon leaf oil. "Quills" are scraped peels of the inner bark of the mature cinnamon shoots, joined together with overlapping tubes, the hollow of which has been filled with smaller pieces of cinnamon peels, which are dried first in the sun and thereafter in the shade. "Quillings' are broken pieces and splits of all grades of cinnamon quills. 'Featherings' are featherlike pieces of inner bark consisting of shavings and small pieces of bark left over. Cinnamon 'chips' are rough, unpeelable barks scraped off thicker stems. Cinnamon leaf and bark oil are obtained by distilling the leaves and bark separately. Cinnamon bark is a popular spice with a delicate fragrance and a warm, agreeable taste. It is used in the form of small pieces or powder. It is widely used in flavoring confectionery, liquors, pharmaceuticals, and cosmetics. It is found to help diabetics in the digestion of sugar. It has astringent, stimulant, and carminative properties and can prevent nausea and vomiting. Cinnamon bark oil is antifungal, and cinnamon leaf oil is widely used in perfumery and cosmetics.
Cinnamomum cassia is the dried bark of cassia, which is a small, bushy, evergreen tea, 18-20 meters high and 40-60 cm diameter with a straight and cylindrical trunk and grey-brown bark, 13-15 mm thick when mature. Cassia occurs mainly in South China, Vietnam, Laos, and Myanmar. In India, only a few plants are available. Cassia is a light-demanding tree, slightly shade-tolerant when young, preferring cool and wet conditions. Dried Cassia bark is the spice. The essential oil is called cassia cinnamon oil. Apart from its use as a spice, it is a well-known medicine reinforcing yang, the body fire. Guizhi (dried twig of cassia cinnamon) is collected in spring and summer and dried in the sum or in the shade used in decoctions, has analgesic and antipyretic properties.
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