* Cinnamon, have an upright and woody shape, branching branch, rather heavy, dense, has a fine structure and fiber. * Cinnamon is made by cutting the stems of cinnamon trees. The inner bark is then extracted and the woody parts removed. When it dries, it forms strips that curl into rolls, called cinnamon sticks.
best quality white cardamom with 20% moisture by 100% sunlight dryer , its make the smell is natural with the best color look
Indonesian cassia is related to the Ceylon cinnamon. Cinnamaldehyde, the principal flavor compound in cinnamon, can also be extracted from Indonesian cassia.
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.
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
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
Indonesia is one of the main producers of cinnamon in the world. Nearly 85% of the world's cinnamon is supplied from Indonesia. Cinnamon in Indonesia has various forms such as rolled, broken and made into powder. Most of Indonesia's cinnamon exports (95%) are rolled and crushed. Quality Classification : Grade AA - no mold - no cracks - sticks curled almost perfectly - max diameter 1.5cm Grade A - mildew on some surfaces - minor cracks - not curled perfectly - max diameter 1.8cm Grade B - quite a lot of mold - cracked on nearly 40% of the surface - max diameter 2.5 cm
Cardamom, Cardamom or Cardamum, is a spice native to the Indian and Indonesian subcontinents. Cardamom is one type of spice that is commonly used as a flavor and aroma enhancer. Specification: Dried cardamom grade A White color with brown line Max water content 14% Foreign body max 1%
Indonesia is one of the main producers of cinnamon in the world. Nearly 85% of the world's cinnamon is supplied from Indonesia. Cinnamon in Indonesia has various forms such as rolled, broken and powdered. Most of Indonesia's cinnamon exports (95%) are rolled and broken. Ready Grade A, B & C. Grade A Quality Classification : Moisture : 13.5 - 14% Max Adixture : 1% Max Length : 8 - 20cm Colour : Natural Shape : Smooth touch, no fungus
Cinnamon AA Cutting Stick Size 8-10 Cm Description - Offering Worlds Cinnamon Origin - West Sumatra & Kerinci Specifications/ Special Features - (1) Moisture - 13 % (2) Tolerance- 3 % (3) Mix Tolerance - A Stick 20% (4) Max Diameter - 17mm (5) Tolerance Bark - Residue 7% Minimum Order - 2 Mt Able Supply 20 Mt/ 2 Week Packaging - Paper Box Plastic Sack
Cinnamon AA Cutting Stick Size 8-10 Cm Description - Offering Worlds AA Cutting Stick Origin - West Sumatra & Kerinci Specifications/ Special Features - (1) Moisture - 13 % (2) Tolerance- 3 % (3) Mix Tolerance - KA Stick 35% (4) Max Diameter - 22mm (5) Tolerance Bark - Residue 15% Minimum Order - 2 Ton Able Supply 20 Mt/ 2 Week Packaging - Paper Box Plastic Sack
Cinnamon A Cutting Stick Size 8-10 Cm Description - Offering Worlds Cinnamon A Cutting Stick Origin - West Sumatra & Kerinci Specifications/ Special Features - Moisture - 13 % Tolerance- 3 % Minimum Order - 1 MT Able Supply 20 Mt/ 2 Week Packaging - Paper Box Plastic Sack
Cinnamon Kabc (Broken & Clean) Description - Offering Worlds Cinnamon Kabc (Broken & Clean) Origin - West Sumatra & Kerinci Specifications/ Special Features - Moisture - 13 % Tolerance- 3 % Tolerancy Bark - Residu 15% Minimum Order - 1 Mt Able Supply 20 Mt/ 2 Week Packaging - Gunny Sack
Cinnamon Kbbc (Broken & Clean) Description - Offering Worlds Cinnamon Kbbc (Broken & Clean) Origin - West Sumatra & Kerinci Specifications/ Special Features - Moisture - 13 % Tolerance- 3 % Clean Of Moss Minimum Order - 1 Mt Able Supply 20 Mt/ 2 Week Packaging - Sack Of Nets
Cinnamon Ka Long Stick Description - Offering Worlds Cinnamon Ka Long Stick Origin - West Sumatra & Kerinci Specifications/ Special Features - Moisture - 16 % Size - 40 - 60 Cm Minimum Order - 1 Mt Able Supply 20 Mt/ 2 Week Packaging - Sack Of Nets
Cinnamon Km/ Kf Long Stick Description - Offering Worlds Cinnamon Km/ Kf Long Stick Origin - West Sumatra & Kerinci Specifications/ Special Features - Moisture - 16 % Size - 40 - 60 Cm Minimum Order - 1 Mt Able Supply 20 Mt/ 2 Week Packaging - Sack Of Nets
Elevate your dishes with our exquisite cinnamon sticks. Sourced from the finest trees, our premium cinnamon adds a warm, aromatic touch to your culinary creations. Unleash the rich flavor and enticing aroma in your recipes.
