Product name: Split Cassia - High quality in Vietnam
Product Description: Split Cassia from Vietnam is a popular spice derived from the inner bark of the Cassia tree. It is known for its strong, warm aroma and slightly sweet flavor, adding depth and complexity to a wide range of culinary creations.
Ingredients: 100% Cassia from Vietnam.
Moisture: 13.5% Max
Admixture: 1% Max
Length: 20-45 cm
Rolling: 80% Min
Feature: aromatic, natural color, well dried, clean, no mold or fungus
Packing: 10kg carton or as requested.
Others: We also do custom label and free third party inspection.
Color: Yellow color inside and brown outside.
Shape:Length: 30 to 45 cm (70%) / 20 to 30 cm (15%) , <20 cm (15%)
Width: 2 to 3 cm
Thickness: 1.8 mm to 2.2 mm
Materials: 100% cassia plant.
Moisture: Max 13.5%.
Admixture: Max 2%, no fungus.
Taste: Sweet and spicy â?? 100% safe for health
Capacity 50 tons/month
Packing Packed in Good Export Quality Cartons of Standard Size
Europe is one of the worlds leading importing regions for herbs and spices, but it relies on imports from developing countries to a large extent, mostly for spices. This makes Europe an interesting target market for exporters from developing countries, regardless of occasional downward developments for certain products.
Spices Name
Broken Cassia Cinnamon Stick
1
Moisture
13.5% max
2
Acid-Insolubla Ash
10% max
3
Volatile Oil
2.5ml/100g min
4
Extraneous
0.5% max
5
Impurity
0.5% max
6
Length
2-10cm
7
Thickness
0.7-2.5mm
8
Features
No speckle, No mould, No heavy metal, No pesticide, Hand selected
Single Herbs & Spices
Drying Process:
AD
Style:
Dried
Processing Type:
Raw
Certification:
BRC, Gap, GMP, HACCP, ISO
Shape:
Piece
Color:
Natural Color
Place of Origin:
Yen Bai, Vietnam
Weight (kg):
1000
Shelf Life:
3 years
Brand Name:
Phalco
Model Number:
Phalco Cassia 1021
Type:
Cassia & Cinnamon
Quality:
Good
Taste:
Spicy
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 Name: Split Cinnamon / Split Cassia
Moisture Content: Up to 13.5%
Length: 30-45 cm
Thickness: 0.8 mm - 2.5 mm
Appearance and Flavor: Natural color, hot and spicy taste
Quality: Well dried, clean, no fungus, not black inside, not moldy, current crop
Packaging: 10 kg per carton
Moisture : 7% (Max)
Ash : 1% (Max)
Protein : 7% (Max)
Black & Red: 1% (Max)
Cassia Tora Splits is refined endosperm derived from Cassia Tora Seeds(Cassia Obtusifolia). It is a non-ionic polysaccharide galacomannan. Cassia Tora Seeds are treated Thermo-Mechanically which yields 28-30% of Refined Split.
Splitting the Cassia Tora Seeds
The seed consists of an outer husk, an endosperm (Cassia Tora Gum Split) and the ovary or germ. Only the endosperm or split, which contains mainly polysaccharides, is used for the production of the Cassia Gum Powder.
Both husk and germ are removed in the de-husking and splitting process. The impact of the splitting procedure is that both husk and germ are loosened from the endosperm and made brittle by heating and can be removed in the subsequent purification procedure after pulverization. The split (endosperm), however, remains intact at these temperatures. Due to its much greater particle size, the split can be separated from husk and germ particles through a couple of physical cleaning steps.
The splitting procedure starts with roasting of the seeds. All seeds are uniformly roasted for a stipulated period of time. During the roasting process the endosperm (split) remains intact and flexible, while husk and germ, which are more sensitive to heat, become brittle. Mechanical stress de-husks the seed and germ(in powder form) is separated from the intact split by sieving. Under roasted and Over roasted Gum Splits are Color Sortexed to provide required results.
Applications
Cassis Tora Split with its versatile inherent properties is used all over the globe with different utilities in many industries like Petroleum (Oil drilling), textile, printing, food pharma, cosmetic, toiletries paper, tanneries, mining, explosives, pet food etc.
Business Type : Manufacturer, Exporter, Supplier
Cultivation Type : common
Form : Splits
Country of Origin : India
Key Specifications - Split cassia Good
- Moisture: 13.5% max,
- Length: 30-45 cm,
- Thickness: 1mm- 2 mm,
- Admixture: 0.5% max
- Mix 10% large piece
- Not black inside, unmouldy, natural brown colour, thin bark
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