Cinnamon & Cassia/ Cinnamon

Cinnamon/ Cassia uses might be modern, but the spice itself is as ancient as the pharaohs. In fact, cinnamon was used as part of the preparation for embalming. Before that, in its native Ceylon (Sri Lanka), Chinese writers referenced true cinnamon, Cinnamomum zeylanicum, as far back as 2800 B.C. 

In the 17th century, Europeans fought over control of this precious spice, until finally it lost some of its cachet when it was found cinnamon can be easily grown in other parts of Southeast Asia, as well as in South America, the West Indies and other tropical climes. 

Ceylon, or ‘true’,  Gourmet Cinnamon is from the island of Sri Lanka. Ceylon cinnamon is the principal cinnamon in Europe and Mexico, offering a subtle, citrusy flavor to puddings, pastries, and poached fruit.  Cinnamon is the inner bark of a tropical evergreen tree. Cinnamon comes in ‘quills’, strips of bark rolled one in another.   

We carry three distinct varieties;  Ceylon and two of its Cassia relatives.

Exporting Ceylon ( Sri Lanka ) Cinnamon Natural & Organic

Grades:

H1Alba/ C5 Special/ C5/ C4/ M5/ M4
H1/ H2 Super/ H3/ Normal/ FAQ/
Bale/ Quilling's No. 1/2/ Cuts/ Off Cuts/ Chips
Cinnamon Powder 

Ceylon ( Sri Lanka ) Cinnamon:

• ​Derived from the plant Cinnamomum zeylanicum
• Indigenous to Sri Lanka
• Negligible levels of Coumarin < 0.017 g/kg
• Expensive
• Mild flavor and aroma
• Handcrafted in to thin multiple layered sticks
• Soft and easy to break
• Light to golden brown color
• Countless health benefits
• Ceylon Cinnamon has a subtle, warm, light citrus aroma and a delicately sweet flavor.

Health Benefits of Cinnamon

■ High Source of Antioxidants ■ Contains Anti-inflammatory Properties ■ Protects Heart Health  ■ Fights Diabetes

Ceylon ( Sri Lanka ) has around 50 – 63 percent cinnamaldehyde — quite a bit lower than cassia — giving it a “milder aroma and flavor” and making it more popular for baking and for desserts.

Indonesian Cassia/ Cinnamon is the sweetest and most mild of the cassia cinnamons, and is the most common in America. Americans will be most familiar with Indonesian ‘Korintje’ Cassia/ Cinnamon, the variety most bakers choose. This is a smooth mellow cinnamon that’s reminiscent of mom’s French toast.  Korintje is considered the best of all varieties of Cassia cinnamon. It comes from the bark of the cassia tree and comes in grades A, B, and C. 

Indonesia is the leading producer of Cassia/ Cinnamon, with 66% of the world's Cassia/ Cinnamon produced. Note:  Indonesian Cassia/ Cinnamon powder clogs up in warehouse temperature conditions over the period. 

Most of the Cassia/ Cinnamon used globally comes from Indonesia, this reflects the quality our Cassia/ Cinnamon has to offer.  The Cassia bark is coarser and thicker than the cinnamon bark. It has a more intense aroma and has higher essential oil content.

Offering Cassia/ Cinnamon  Broken & Powder Indonesia grown in Sumatra

Koerintji "A" Broken and Clean
Koerintji "B" Broken and Clean
Ground / Powder min. 2% VO
Ground / Powder max. 1% VO
Stick AA/A (Cigarette) size by request 

Vietnamese ‘Saigon’ cassia cinnamon is the strongest and sweetest cinnamon in our collection. Its sweet and spicy flavor makes it perfect for cinnamon-recipes like cinnamon rolls or snicker doodles. Saigon Cassia/ Cinnamon, which is intensely fragrant and flavorful, almost spicy, and generally our preferred cassia variety. 

Dark, rich and spicy, this Vietnamese cassia powder is simply the boldest and most potent variety available. Also known as Saigon cinnamon, this distinctive cinnamon variety has unparalleled taste with a fiery bite.

Cassia/ Cinnamon – what is the best grade of pieces or combination of raw materials to balance price and flavour?

It depends on your customer market because someone needs low quality values 1-1.5% VO and some need high quality standards from 2.5 - 3.5% VO.

I think you should consider to buy cassia broken with VO from 3 - 3.5% after grind so VO will come around 2.5% - lost around 25% VO after grinding.

Offering Steam Sterilized Cassia/ Cinnamon Broken & Powder Vietnam 

Grades:

Split/ Finger/ Stick / Whole
Round cut without skin/ with skin
Square cut without skin/ with skin
Broken/ Pressed/ Oil/ Branch cut
Powder/ Broken KABC/ Broken KBBC 

• Derived from the plant Cinnamomum cassia
• Originates from Indonesia, Vietnam
• Vietnam Cassia: High Levels of Coumarin > up to 6.97 g/kg in the bark
• Indonesian Cassia: Lower Levels of Coumarin > 2.15 g/kg in the bark
• Cheaper than the real Cinnamon
• Intense flavor and aroma
• Thick single layer of bark naturally curled into a stick
• Hard and harder to break
• Dark Reddish brown color

For grinding: Vietnamese ‘Saigon.

Normally we have been exporting to USA/EU Cassia/ Cinnamon broken 3% cleaned for grinding  (please note - cassia broken still have foreign matter max 0.5%)

It's not cleaned 100% like pepper because cassia broken process by simple machine and almost by handpicking because size from 1 - 4cm.

Chinese Cassia/ Cinnamon, on the other hand has a strong, bitter flavor. Chinese cassia isn’t as common in the States, and is mainly used medicinally in China. 

Cinnamon Madagascar:

The real Gourmet Cinnamon with the seem high quality as Sri Lanka.

Madagascar and Ceylon cinnamon has the lowest amount of coumarin contents compared to other cinnamons.

We mainly commercialize Madagascar cinnamon broken HNNG grade, CZ4 grade – intended for milling on the European market and Indonesia. However, we can also provide sticks or rolls, cinnamon powder. 

Cinnamon stick (C5) 5 to 8 cm

For more detailed information about above products or any requires? 

Please send an email to  spices@brazspice.com