Cassia is an aromatic bark, similar to cinnamon, but differing in strength and quality. Its bark is darker, thicker and coarser, and the corky outer bark is often left on. The outer surface is rough and grayish brown, the inside barks is smoother and reddish-brown. It is less costly than cinnamon and is often sold ground as cinnamon. When buying as sticks, cinnamon rolls into a single quill while cassia is rolled from both sides toward the centre so that they end up resembling scrolls. Cassia buds. Cassia buds resemble cloves. They are the dried unripe fruits about 14 mm (1/2 in) long and half as wide. It is native to Burma and grown in China, Indo-China, the East and West Indies and Central America.
One of the oldest spices known to man. It has a strong characteristic aroma and flavor. We may sometimes hear cinnamon refer to as cassia. This term is used to distinguish between the Southeast Asia and the Ceylon type of cinnamon. Almost all of the cinnamon consumed in the United States is derived from trees grown in Southeast Asia. Nowadays cinnamon is used to flavor bakery and dairy products, as well as drinks.
Cassia-cinnamon is such a familiar and beloved spice it needs little introduction. A global favorite for its delicious aromatic flavor.
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.
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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.
Cinamon, also spelled cinnamon, cultivated in Vietnam and exported from India offers a unique taste profile prized by connoisseurs. Vietnamese cinnamon, a type known as Cassia cinnamon, is distinguished by its intense aroma and flavor, with subtle hints of spice and warmth. Indian exporters source high-quality Vietnamese cinnamon sticks, quills, and powder, ensuring consistent quality and purity.
Cinnamon, also spelled cinnamon, boasts a rich history as a coveted spice, gracing tables and medicinal practices for millennia. Vietnam has emerged as a key producer of this aromatic bark, and Indian exporters stand to benefit from its unique qualities. Here's a detailed exploration of Cinamon Vietnam, highlighting its characteristics, export potential, and considerations for Indian businesses.
The Allure of Vietnamese Cinnamon:
Vietnamese cinnamon, primarily Cinnamomum loureiroi, is known for its distinct flavor profile. Compared to its cousin, Ceylon cinnamon (Cinnamomum zeylanicum), Vietnamese cinnamon packs a stronger punch. It offers a more intense, almost peppery taste with warm undertones. This quality makes it a favorite in savory dishes like curries, pho, and stews. Additionally, Vietnamese cinnamon boasts a higher content of cinnamaldehyde, the essential oil responsible for its characteristic aroma and some health benefits.
Sustainability: As with any agricultural product, sustainable sourcing practices are important. Indian exporters can look for Vietnamese suppliers who prioritize ethical farming methods.
Value Addition: Explore opportunities for value addition, such as offering pre-blended spice mixes or customized grinds to cater to specific market demands.
By carefully considering these factors, Indian exporters can unlock the full potential of Vietnamese cinnamon and establish a thriving export business. The fragrant allure of this Vietnamese spice, coupled with Indian expertise, can create a winning combination in the global spice trade.
Our ALBA Grade Ceylon Cinnamon Sticks represent the highest grade of true cinnamon (Cinnamomum verum) available in global markets. Sourced from Sri Lanka most skilled cultivators, these cinnamon quills are ultra-thin, tightly rolled, hand-selected, and known for their delicate structure and powerful, sweet-spicy aroma.
With extremely low coumarin content, these sticks are a healthier alternative to cassia cinnamon and ideal for daily use in premium culinary applications, gourmet teas, wellness infusions, and organic retail packaging. Their smooth texture, elegant appearance, and export-standard quality make them highly sought after by chefs, wellness brands, and specialty retailers worldwide.
Whether used in fine dining, artisanal blends, or health-focused exports, our ALBA cinnamon delivers unmatched authenticity and quality.
All of our cinnamon is produced and sourced from Sri Lanka.
Our sustainable process begins right at the source
Where our own production output doesn't meet the volume required, we work directly with local farmers to ensure our ingredients are of the highest quality. Carefully selecting who we work with and our supply chain allows us to guarantee intense flavours, vibrant colours and powerful aromas.
We don't rush the process
We wait for the right time when our ingredients are at their peak flavour. We then choose the best crop and carefully harvest, dry and pack each herb and spice.
The result?
Spices that are bursting with incredible flavour for tasty, home-cooked meals in no time.
Perfect for sprucing/spicing up sauces, stews like chilli con carne, or even steamed rice with a enticingly sweet and spicy warmth
This Indian and Mexican favourite also works well in drinks like hot chocolate, mulled wine and various teas.
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 flavoring additive in a wide variety of cuisines.
Types of Cinnamon Quills
Alba best quality Cinnamon. Diameter between 6mm to 7mmin.
C5 Special Second best quality Cinnamon. Diameter between 8mm and 9mm.
C5 Third best quality and most commonly used Ceylon/Sri Lankan cinnamon. 10mm to 12mm in diameter.
C4 Diameter between 13mm and 14mm.
M5 Thin Sticks and rough on the surface. Diameter between 15mm and 17mm.
M4 Diameter of quills between 18mm and 20mm.
H1 General quality cinnamon. Diameter of quills between 21mm and 22mm.
H2 Sorted part of rough Cinnamon thicker than H1 diameter between 23mm and 25mm.
* Ceylon Organic Cinnamon (Quillings 1) which is only native to Sri Lanka is spice that is obtained from the inner bark of Cinnamomum trees and is widely known for its unique soft and sweet aromatic.
* Cinnamon is mostly used in both sweet and savory food to elevate the fragrance when cooking.
