Cinnamon/Cassia
Cinnamon is native in China and widely cultivated in tropical and subtropical areas. Guangxi is cultivated more in China, and it is also distributed in India, Laos, Vietnam and Indonesia, especially the Srilanka Cinnamon is the most famous in the past, with the development, nowadays, the tast of cinnamon from Srilanka and China is similar. But most of it is cultivated artificially.
| Item | value |
| Variety | All spice |
| Product Type | Cinnamon |
| Style | Dried |
| Processing Type | Raw |
| Color | Brown |
| Place of Origin | China |
| Shelf Life | 24 Months |
| Type | Fennel & Aniseed |
| Grade | Food Grade |
| Moisture | 10% Max |
| Storage | Cool Dry Place |
| Application | Food Cooking |
Cinnamon stick with customized length
Cassia
Cinnamon prefers warm climate, moist, and requires abundant rainfall. It is a semi-negative tree species. Seedlings prefer shade, and adult trees can grow normally only under more sunlight.
Cinnamon is usually used in Western countries to bake bread, dim sum, and pickle meat. In addition to cinnamaldehyde, cinnamon oil also contains more than 10 kinds of benzaldehyde, cinnamyl alcohol, syringene, coumarin and so on. It is widely used in beverage and food fragrance, pharmaceutical formula, blending essence and advanced cosmetics. For example, cola drinks contain cinnamon oil.
The bark, leaves and “osmanthus” (the first fruit) of cinnamon all have a strong cinnamon flavor, with the osmanthus being the strongest, followed by the pedicel, bark and leaves. Cinnamon oil can be extracted from branches, leaves, fruits and pedicels. Cinnamon oil is the raw material for the synthesis of cinnamic acid and other important spices. It is used as the raw material for cosmetics, chocolate and cigarette ingredients, and is used as a odorant, wind repellent, irritating aroma agent, etc., and has the effect of antisepsis.
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