Cinnamon
Introduction to Cloves
Cinnamon, consisting of the dried inner bark of the cinnamon tree, is brown in color and has a delicately fragrant aroma and a warm sweet flavor. Farmers cut the shoots close to the ground during the wet season. The shoots are first scraped with a semicircular blade and then rubbed with a brass rod to loosen the bark, which is split with a knife and peeled. The peels are telescoped one into another, forming a quill. After four or five days of drying, the quills are rolled on a board to tighten the filling and then placed in subdued sunlight for further drying and sorted into grades.
Cinnamon is used to flavor a variety of foods, from confections to savory dishes and beverages. The Essential oil of the cinnamon could also be derived through distillation and could be used for food, liqueur, perfume, and medicinal drugs.
Our Cloves
We source our Cinnamon directly from the farming regions where Cinnamon are native to. To maintain its nutrition and oil content, we use a sun - drying method to dry our Cloves. To increase the quality of the commodity we provide, We build close relations with the community of those regions by providing aid to local farmers on Cinnamon standards, holding occasional open discussions on new techniques and innovation of Cinnamon processing, and provide job opportunities to the local communities. While some are less likely to believe that doing the things mentioned above will increase the quality of final product - we say otherwise. Providing the farmers with education to understand the specifications needed for exports, the discussions are crucial in minimizing loss which could occur during the process, and providing job opportunities would mean receiving highly dedicated workers on top of fulfilling our values.
Product Specifications
AA Stick KA KF KS KB
Appearance
Size
Moisture 12% 12% 12% 12% 12%
Volatile Oil 1-2% 1-2% 1-2% 1-2% 1-2%
Foreign Matter < 1% < 1% < 1% < 1% < 1%
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