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Cinnamon sticks

Description

Cinnamon is a spice that has a lot of medicinal and culinary use. It is said to be a mildly peppery herb with a hint of sweetness. Cinnamon has hyperthermia, thus it is rather hot when consumed. It is utilized for healing, spice processing, anti-inflammatory properties, and beauty.

In Oriental medicine, the bark of the stems and branches of cinnamon are commonly used to produce remedies for fever, stomach cold, diarrhea, hypoglycemia, and heart health. Because of its scent and heat, this therapeutic ingredient is also powdered and used to soak alcohol.

Cinnamon is currently one of the raw materials accounting for a significant proportion of Vietnam’s exports. Some countries, such as India, Pakistan, and Egypt, are particularly fond of this spice.

Ingredient

Categories

Pure Cinnamon Moisture (max) Admixture (max) Amount of oil (min)
Split Cassia
100% 13.5% 1%
Cassia Cinnamon Long Stick 100% 13.5% 0.5% 3 – 5%
Cassia Cinnamon Stick Cut
100% 13.5%   3 – 5%
Broken Cassia
100% 13.5% 2% 2%
Cassia Cinnamon Powder
100% 11% 1% 2%

Harvesting and packing

Ordinary cinnamon is normally harvested after 3-5 years. However, for high-quality cinnamon, it must be harvested at least 15 years old. A typical cinnamon plant will provide 40kg of cinnamon bark, of which 30kg is good, 10kg of ordinary type.

The peeling process usually takes place in April – May and September – October since the cinnamon tree has a lot of plastic at this time, so it is easier to remove. For the best quality, cinnamon peels in the stems and large branches must be brewed with banana leaves after peeling, but tiny branches may simply be dried and stored in a cool place.

Specifications

Product type Cinnamon
Origin Vietnam
Classify Split Cassia, Cassia Cinnamon Long Stick, Cassia Cinnamon Stick Cut, Broken Cassia, Cassia Cinnamon Powder
Shelf life 2 years
MOQ 12 tons
Quantity 2000 tons/year
Samples Available
Payment LC at sight, TT, DP, CAD

SPLIT CASSIA is usually made from the top bark of the cinnamon stem. This shell is quite thin, cut into small bars with a length of 30-45 cm and a width of 1-2 cm.

To get better quality cassia split, they are exposed to light sunlight to keep the amount of oil inside.

Length 30 – 45 cm
Thickness 0.8 – 1.6 mm
Moisture 13.5%
Admixture 1%
Broken pieces  5% max
Wideness 1cm – 2cm
Load in 20’ 7 MTS
Load in 40’ 15 MTS
split cassia
Cassia Cinnamon Long Stick
Length 20 – 45 cm
Thickness 1.6 mm max
Moisture 13.5%
Admixture 0.5%
Oil content 3 – 5%
Rolled rate 80%
Load in 20’ 7 MTS
Load in 40’ 15 MTS

CASSIA CINNAMON LONG STICK is exported as a relatively thin bar, rolled in lengths ranging from 20cm to 45cm. Cinnamon long sticks are dark red, rough, and hard with a strong smell and spicy flavor.

This cinnamon is frequently used in preparations to enhance the flavor of beverages or to be blended gradually to spice dishes.

CASSIA CINNAMON STICK CUT is exported in the form of a fairly thick stick, short rolled from 6cm – 10cm, similar to a cigar. Cinnamon stick is dark red, quite thick, coarse and hard with strong smell and spicy taste.

Length 6 cm or 8 cm or 10 cm
Thickness 1.6 – 2.2 mm
Moisture 13.5%
Oil content 3 – 5%
Rolled rate 80%
Wideness 1cm – 2cm
Load in 20’ 7 MTS
Load in 40’ 15 MTS
Cassia Cinnamon Stick Cut
Broken Cinnamon
Length Variety
Moisture 13.5%
Admixture 2% max
Oil content 2% max
Rolled rate 80%
Load in 20’ 7 MTS
Load in 40’ 15 MTS

BROKEN CASSIA has a bright yellow color, is produced by using a machine to break cinnamon bark into pieces with the required size, then screened and selected according to the set size standards. Cinnamon bark is very useful in healing, weight loss and beauty.

CASSIA CINNAMON POWDER is one of the world’s most popular and widely used spices.

Our cinnamon powder has a deep, sweet flavor that compliments baked products, hot cereals, coffee, hot chocolate, and other beverages. Ground cinnamon is also utilized in beauty.

Mesh size 100% passing screen 60 hole/cm2
Moisture 11%
Admixture 1% max
Oil content 2% max
Load in 20’ 15 MTS
Cassia Cinnamon Powder

SUSTAINABILITY

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