Cinnamon is a versatile spice which is used worldwide as an aromatic condiment and a flavoring additive in the culinary art, in making fragrances and as a powerful medicine which is packed with healing properties.
Produced from the inner bark of trees scientifically known as Cinnamomum, Cinnamon is categorized to two main types,
Cassia vs Cinnamon
â??Ceylon Cinnamonâ?? referred to as â??sweet cinnamonâ?? and â??true cinnamonâ?? is considered superior to the variety known as Cassia. Cinnamon is tan-brown in color and contains many tight sticks with soft layers.
Cassia is variety originates from china, and elsewhere in Southeast Asia, primarily Chinese cinnamon (C. cassia), Vietnamese or Saigon cinnamon (C. loureirii) and Indonesian cinnamon (C. burmannii). Cassia tends to be a dark brown-red color with thicker sticks and a rougher texture than Ceylon cinnamon.
Cinnamon Production
Cinnamon is produced by cutting the stems of cinnamon trees. The inner bark is then extracted and the woody parts are removed. When they dry, they form into strips which curl into rolls, called cinnamon sticks. These sticks could then be ground to make cinnamon powder.
grade of cinnamon C4
we can arrange any cut as your own.
1 * 20 FCL
pure Ceylon cinnamon
5 inch cut/ 21 inch bulk cut
Ceylon Cinnamon Sticks
grade of cinnamon H1
we can arrange any cut as your own.
1 * 20 FCL pure Ceylon cinnamon
5 inch cut/ 21 inch bulk cut
