Cinnamon

Nowadays, we usually find two types of commercial cinnamon: Ceylon Cinnamon and Cassia Cinnamon. The more expensive Ceylon cinnamon, which is mostly produced in Sri Lanka, has a milder taste and aroma. While Cassia cinnamon is widely produced, especially in Indonesia, it has a stronger aroma and taste compared to another. This cheaper type is the one we usually buy in the markets for cooking spice.

Cinnamon is obtained from the inner layer of evergreen tree, the genus Cinnamomum. The preparation process is done by peeling the outer bark to the inner bark so the layer of cinnamon can be found. The next process is drying the cinnamon. While the drying process is occurred, the cinnamon will gradually and naturally curl.

This cinnamon roll is eventually used as bars or spice powder in cooking. Cinnamon is used for various purposes, such as medicine and cooking. Moreover, cinnamon is also used for King Cremation fuel in order to create fragrant ash.

Variety: Cinnamon

Product Type: Single herbs & spices

Drying Process: AD

Style: Dried

Processing Type: RAW

Certification: ISO

Shape: Stick

Color: Brown

Place of Origin: Sumatera Barat, Indonesia

Shelf Life: 24

Type: Cassia & Cinnamon

Volitile Oil: 2-3%

Colour: Brown

Packing: Carton

Moisture: 13.5% Max

Grade: AA

Supply Ability: 200 Metric Tons / Month

Minimum Order Quantity: 500 Kilograms

Payment Terms: T/T & L/C

Port: Port of Belawan (IDBLW)