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Find Verified Split Cassia Yen Bai Quality Suppliers, Manufacturers and Wholesalers

May-10-24
 
Our highest quality YenBai for split cassia

Moisture: 13,5% max
Admixture: 1% max
Length: 25 - 45cm (80% min)
No fungus, reddish colour
Packing: cartons (net10kg)
Container capacity: 6,5 MT/20FT; 15 MT/40HQ
Origin: Viet Nam
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VERIFIED
Jan-01-20

Bay Leaves

MOQ: 5  Meters
Sample Available
Supplier From Lucknow, Uttar Pradesh, India
 
Bay leaves of 1st,2nd and 3 rd grade
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VERIFIED
May-05-25

High Quality Indian Bay Leaves, High-Quality

$2.20 - $2.50 / Kilogram (FOB)
MOQ: 500  Kilograms
Supplier From Madurai, Tamil Nadu, India
 
Product Name: Dried Bay Leaves
Botanical Name: Laurus nobilis
Grade: Premium Export Quality
Appearance: Whole, unbroken leaves; green to olive green color
Aroma: Strong, characteristic aroma with slightly bitter, spicy flavor
Moisture Content: Max 10%
Purity: 99% (free from stems, dust, and foreign matter)
Packaging: 20 kg PP bags or as per buyer requirement
Shelf Life: 12â??18 months under dry, cool conditions
Uses: Widely used in culinary applications (soups, stews, sauces, rice dishes) and herbal teas; also valued for its essential oil content in cosmetics and aromatherapy.
GOLD Member
Sep-04-23

Split Cassia

$250 - $300
MOQ: 10  Tons (US)
Supplier From London, United Kingdom
 
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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VERIFIED
Mar-12-21
 
Product Description - 100% Vietnam High Oil Volume, High Quality

Price of product ( USD price or FOB price) - FOB 4500

Product Origin - Yenbai Of Vietnam

Key Specifications/Special Features - Moisture: 13-14.5%
Admixture: 0.5% max
No fungus, natural colour

Length: 30-45 cm ( 80% min )
Packing: cartons ( net 10kgs)
Container capacity: 7MT/20FT; 15MT/40HC

Minimum Order Size and Packaging details - 1000KG
3170 Split Cassia Yen Bai Quality Suppliers
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Jun-23-25

Cassia (Cinnamon) Origin Vietnam Split Type, High quality

$2.15 - $4.50 / Kilogram (FOB)
MOQ: Not Specified
Supplier From Ha Noi, Cau Giay, Viet Nam
 
Type: Split Cassia
Description: Well dried, clean, no mold or fungus
Length: variety (will be discussed)
Thickness(mm): 0.7-1.8
Color: Bright yellow
Odor: Aromatic
Taste: Hot spicy
Foreign matter: 1.0% max
Moisture: 13.5% - 14%
Oil content: 2% - 4%
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VERIFIED
Dec-26-16
Supplier From Lucknow, Uttar Pradesh, India
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Mar-27-19
Supplier From Buenos Aires, Argentina
 
Quality: Whole and Split

Purity: 98-99%

Packing: PP Bags p/25/30kg

Season: December - May

Origin: Argentina

Annual production volume: 1000ton

Container capacity: 20ton
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VERIFIED
Mar-27-19
Supplier From Buenos Aires, Argentina
 
Quality: 1st Grade

Size:
38/40,
40/50,
50/60,
60/70,
splits

Aflatoxin Max 5-10ppb

Packing: PP Bagsp/50kg or Big Bags

Season: July - December

Origin: Argentina

Annual production volume: 2000ton

Container capacity: 25ton
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VERIFIED
May-14-25

Split Cassia, High-Quality

$3.20 - $3.40 / Kilogram (FOB)
MOQ: 500  Kilograms
Supplier From Madurai, Tamil Nadu, India
 
Split Cassia (Cinnamomum cassia)
Split Cassia, also known as Chinese cinnamon, is harvested from the bark of the Cinnamomum cassia tree and split into flat, manageable pieces. With its strong, warm, and slightly spicy aroma, it is a popular spice in culinary applications, particularly in Asian and Middle Eastern cuisine. This variety is more robust and less sweet than Ceylon cinnamon, making it ideal for slow-cooked dishes, spice blends, teas, and infusions. Cassia also contains natural oils that contribute to its intense flavor and preservative qualities.

Key Features:
Sourced from premium Cinnamomum cassia bark
Strong, spicy flavor profile
Commonly used in savory dishes, curries, and spice mixes
Available in natural split bark form for easy use in cooking or processing
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VERIFIED
Aug-20-22
Supplier From Bhavnagar, Gujarat, India
 
It is also known as tejpat, tejapatta, Malabar leaf, Indian bark, Indian cassia, or malabathrum. It has aromatic leaves which are used for culinary and medicinal purposes.

Bay leaf powder is used alone or with other spices. Fresh or dried bay leaves powder is used in cooking for its distinctive flavor and fragrance. The leaves powder is often used to flavor soups, sauces, stews, meat dishes, and pickling recipes. As with many spices and flavorings, the fragrance of the bay leaf powder is more noticeable than its taste.

FEATURES:
Good aroma
Pungnant taste
Nice food ingredients in cooking
Color: dark brown
Mesh: 80-100mesh; 100-120mesh or as required
GOLD Member
Jul-26-17

Cassia

MOQ: Not Specified
Supplier From Mumbai, Maharashtra, India
 
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.
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Jul-25-17
 
Juniperus communis

Fam: Cupressaceae
Juniper is widely distributed throughout the northern hemisphere and its birthplace is obscure. It is found in Europe, North Africa, North America and northern Asia. The main commercial producers are Hungary and southern Europe, especially Italy. The berries were known to Greek, Roman and early Arab physicians as a medicinal fruit and are mentioned in the Bible. In the Renaissance, they were recommended against snake bite, and plague and pestilence. Because of its air-cleansing piney fragrance, the foliage was used as a strewing herb to freshen stale air and the Swiss burned the berries with heating fuel in winter to sanitize stale air. Gin, the alcoholic drink that gets its unique flavour from juniper berries, is named from an adaptation of the Dutch word for juniper, "geneva".
Spice Description

Initially hard and pale green, juniper berries ripen to blue-black, become fleshy and contain three sticky, hard, brown seeds. When dried, the berries remain soft but if broken open one will find the pith surrounding the seeds is easily crumbled.
Bouquet: Fragrant and flowery, combining the aromas of gin and turpentine.
Flavour:Aromatic, bittersweet and piny.
Hotness Scale: 1
Preparation and Storage

Juniper berries are at their best when they are still moist and soft to the touch, squashing fairly easily between one's fingers. It is possible to make a purée from juniper berries or to extract the flavour and aroma by macerating them in hot water, but as all parts are edible and the texture is agreeable, it is usually just as well to use the entire fruit, split or crushed. The berries are quite powerful, one heaped teaspoon of crushed fruits serving for a dish for four people. Store in a cool place in an airtight container.
Culinary Uses
Juniper berries perform a quite unique role, by contributing as much to the character of food through their 'freshening' ability, as they do by way of their specific taste profile. As well as flavouring a dish, juniper cuts the gaminess of game, reduces the fatty effect of duck and pork and perks up a bread stuffing. The strong hearty flavour of juniper goes well with strong meats, such as game. Pork chops, roast leg of lamb, veal, rabbit, venison and wild boar are all enlivened with a hint of juniper. Juniper berries blend well with other herbs and spices, especially thyme, sage, oregano, marjoram, bay leaves, allspice and onions and garlic. One application I am particularly fond of is in a simple chicken casserole, It can effectively be added to wine marinades for meats, and is used with coriander in smoking meat. It seasons pâtés and sauces and in Sweden. Goulash and Sauerkraut often feature a juniper taste, as do some home-pickled meats like salt beef, salt pork and ham. Generally juniper can well be used in any dish requiring alcohol. Fruit dishes, such as apple tart and pickled peaches, also harmonize with this flavour.
GOLD Member
Jul-25-17
 
Mace
Botanical: Myristica fragrans
Family: N.O. Myristicaceae
Hindi Name: Mace - Javitri
General Description: Nutmeg, spice consisting of the seed of the Myristica fragrans, a tropical, dioecious evergreen tree native to the Moluccas or Spice Islands of Indonesia.
Geographical Sources
The nutmeg tree, Myristica fragrans, is indigenous to the Moluccas in Indonesia but has been successfully grown in other Asian countries and in the Caribbean, namely Grenada. Banda Islands, Malayan Archipelago, Molucca Islands, and cultivated in Sumatra, French Guiana
Composition -> Nutmeg and mace contain 7 to 14 percent essential oil, the principal components of which are pinene, camphene, and dipentene. Nutmeg on expression yields about 24 to 30 percent fixed oil called nutmeg butter, or oil of mace. Dried kernel of the seed.

Varieties -> Whole nutmegs are grouped under three broad quality classifications:
1. Sound: nutmegs which are mainly used for grinding and to a lesser extent for oleoresin extraction. High quality or sound whole nutmegs are traded in grades which refer to their size in numbers of nutmegs per pound: 80s, 110s and 130s (110 to 287 nuts per kg), or 'ABCD' which is an assortment of various sizes.
2. Substandard: nutmegs which are used for grinding, oleoresin extraction and essential oil distillation. Substandard nutmegs are traded as 'sound, shrivelled' which in general have a higher volatile oil content than mature sound nutmegs and are used for grinding, oleoresin extraction and oil distillation; and 'BWP' (broken, wormy and punky) which are mainly used for grinding as volatile oil content generally does not exceed 8%.
3. Distilling: poor quality nutmegs used for essential oil distillation.Distilling grades of nutmegs are of poorer quality: 'BIA' or 'ETEZ' with a volatile oil content of 8% to 10%; and 'BSL' or 'AZWI' which has less shell material and a volatile oil content of 12% to 13%.
Method of Processing -> When fully mature it splits in two, exposing a crimson-coloured aril, the mace, surrounding a single shiny, brown seed, the nutmeg. The pulp of the fruit may be eaten locally. After collection, the aril-enveloped nutmegs are conveyed to curing areas where the mace is removed, flattened out, and dried. The nutmegs are dried gradually in the sun and turned twice daily over a period of six to eight weeks. During this time the nutmeg shrinks away from its hard seed coat until the kernels rattle in their shells when shaken. The shell is then broken with a wooden truncheon and the nutmegs are picked out. Dried nutmegs are grayish-brown ovals with furrowed surfaces. Large ones may be about 1.2 inches long and 0.8 inch in diameter.
Taste and Aroma: Nutmeg has a characteristic, pleasant fragrance and slightly warm taste
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Dec-22-15
Supplier From Isolo, Lagos, Nigeria
Supplier Of Fresh Ginger   |   Fresh Onion   |   Hibiscus   |   Cashew Nuts   |   Peanuts   |   Fresh Hibiscus   |   Maize   |   Briquette   |   Palm Kernel   |   Fresh Garlic   |   Shea Butter   |   Pepper   |   Soybean   |   Tiger Nuts   |   Charcoal   |   Red Chilli   |   Sesame Seeds   |   Wood Charcoal
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Jan-10-23
Supplier From Ibshway, Fayoum, Egypt
Supplier Of Turmeric   |   Rosemary   |   Coriander Seeds   |   Cumin Seeds   |   Fenugreek Seeds   |   Spices   |   Basil Leaf   |   Cardamom, Cinnamon   |   Asafoetida   |   Cloves   |   Celery Seeds   |   Curry Leaves   |   Marjoram   |   Caraway Seeds   |   Peppermint   |   Nutmegs   |   Green Cardamom   |   Lemongrass   |   Red Chilli   |   Star Anise   |   Thyme   |   Sage   |   Herbs   |   Fennel Seeds   |   Aniseeds   |   Moringa Seeds   |   Tamarind Seed   |   Pepper   |   Coriander Seeds   |   Mint   |   Bay Leaf   |   Carom Seeds   |   Parsley   |   Hibiscus   |   Black Cardamom
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Dec-30-19

Green Coffee Beans

MOQ: 20  Meters
Sample Available
Supplier From Lucknow, Uttar Pradesh, India
 
Green coffee beans Robusta and Arabica all grades Indian Origin

Robusta Cherry
AAA,AA,A, PB

Arabica Cherry
AAA,AA,A, PB

Arabica Cherry Plantation
AAA,AA,A, PB
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VERIFIED
Dec-30-19

Dry Rose Petals

MOQ: 200  Inches
Sample Available
Supplier From Lucknow, Uttar Pradesh, India
 
Dry Rose Petals in Red/Burgandy and Pink colored available of Indian Origin
Suitable for Tea Blending,Perfumery, Cosmetics,Pot Pourri and Confetti.
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VERIFIED
Dec-30-19

Soap Nuts

MOQ: 1000  Inches
Sample Available
Supplier From Lucknow, Uttar Pradesh, India
 
Soap Nuts [Sapindus Murokossi] with seeds, without seeds and powdered can be supplied with Organic Certification and USDA Certified in bulk.
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VERIFIED
Dec-31-19
Supplier From Lucknow, Uttar Pradesh, India
 
Good quality fresh ginger in good sizes is available in bulk for exports to interested importers. These are directly procured from farms packed in plastic mesh bags and exported directly. Interested importers may please contact.
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