CINNAMON

Cinnamon is a spice produced from several plant species from genus Cinnamomum of family Lauraceae. This spice is obtained from the inner bark of several tree species from genus Cinnamomum.

There are two types of cinnamon commercially known, Cassia Cinnamon and Ceylon Cinnamon. While Sri Lanka is the world’s biggest producer of Ceylon Cinnamon, followed by Brazil, the Caribbean and India, a great deal of Cassia Cinnamon comes from a wet, tropical climates and is an introduced species in parts of the subtropical world such as Indonesia, Vietnam, China, and Burma.

Characteristics

• An evergreen tree with an oval-shaped leaves, thick bark and a berry fruit that grows up to 10 years with height estimated to be up to 20 m (66 ft) in wild but are usually coppice to smaller bushes under cultivation.
• The tree grows best in warm areas (full sun) with high humidity where average temperature reach approximately 18°C – 27°C (80.6F) and best harvested immediately after the rainy seasons when the air humidity makes the bark peels easily.
• Cassia Cinnamon, red brown-ish colour has a thicker skin and stronger flavour and smell, whereas Ceylon Cinnamon has a much brighter colour with thinner skin and milder, but sweeter flavour and smell.

Uses

A flavoring agent in both food and drinks such as confectionery, desserts, pastries, and meat, as well as cuisines such as curry, meat soups, etc. It is also used in traditional medicine and essential oil which are later used as raw material.

Specification

• Moisture Content : 12%
• Ash : 5%
• Acid Insoluble Ash : 14%
• Volatile Oil Content : 0.7% – 1% MIN
• Packing : 5kg Carton box