Cinnamon
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 Thailand’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% | Â |
| 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 | Thailand |
| 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 |
| Â | Â |
