Cinnamon is a spice obtained from the inner bark of several trees from the Genus Cinnamomum that is often used in both sweet and savory foods. The flavor of cinnamon is due to an aromatic essential oil.
| Characteristics | Specification |
| Length | 80% over 40 cm |
| Thickness | 2.2mm min |
| Width | 2cm |
| Moisture | 13.5% max |
| Admixture | 1% max |
| Broken piece | 3% max |
| Taste | Pungent/Hot |
| Others | New crop, well-dried, clean, skin removed if it's required |
Packing:
– 10kg/carton or depending on customer’s requirement
– Loading 5.5MT/20' FCL, 12.5MT/40' HC
Vietnamese cinnamon comes from the bark of the Cinnamomum loureirii cassia tree that is native to the higher, mountainous regions of Central and Northern Vietnam. Cinnamon is a spice obtained from the inner bark of several trees from the genus Cinnamomum that is used in both sweet and savoury foods.
Because of the powerful amount of aromatic oils, Vietnamese cinnamon is extremely intense and concentrated with sweet cinnamon flavor. Regarded as the most aromatic cinnamon, Vietnamese cassia has higher concentration of essential oils than any cinnamon found in the world nowadays.
Cinnamon bark is used as a spice. It is principally employed in cookery as a condiment and flavouring material. It is used in the preparation of chocolate. It is also used in many dessert recipes, such as apple pie, doughnuts, and cinnamon buns, as well as spicy candies, coffee, tea, hot cocoa, and liqueurs.
In the Middle East, cinnamon is often used in savoury dishes of chicken and lamb.
In the United States, cinnamon and sugar are often used to flavour cereals, bread-based dishes, such as toast, and fruits, especially apples; a cinnamon-sugar mixture is even sold separately for such purposes.
It is also used in Turkish cuisine for both sweet and savoury dishes. Cinnamon can also be used in pickling.
Cinnamon powder has long been an important spice in enhancing the flavour of Persian cuisine, used in a variety of thick soups, drinks, and sweets,...
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