The bark of the cinnamon tree is widely used as a spice. Its flavour
comes from an aromatic essential oil which makes up 0.5% to 1.0%
of its composition.
The best cinnamon comes from Sri Lanka and has a light yellowish-brown
colour and a curiously sweet taste. Ceylon cinnamon is known as
“true cinnamon” and is indigenous to Sri Lanka. Its sweet delicate taste and fine aroma are a stark contrast to the bitter pungency of low-cost Cassia.
Cinnamon bark is principally employed as a condiment in the flavouring
of desserts, chocolate and spicy candies and liqueurs.
Cinnamon Quills:
ALBA
CONTINENTAL - C/00000 SPECIAL (C5/0 SPECIAL)
CONTINENTAL - C/00000 (C5/0)
CONTINENTAL - C/0000 (C4/0)
MEXICAN - M/00000 SPECIAL (M5/0 SPECIAL)
MEXICAN - M/00000 (M5/0)
MEXICAN - M/0000 (M4/0)
HAMBURG 1 (H/1)
HAMBURG 2 (H/2) & (H/2 FAQ)
Cinnamon Quillings:
SUPER FINE, NO. 1, NO. 2, FAQ
Cinnamon Featherings: PURE, FAQ
Cinnamon Chips
Production Capacity Per Year:
Approximately 1000 metric tonnes per year depending on the climatic conditions.
Products Are Exported To:
Australia, Argentina, Brazil, Belgium, Bolivia, Chile, Canada,Colombia, Costa Rica, Denmark, Ecuador, France,
Germany, Italy, Japan, Mexico, Morocco, Netherlands, New Zealand, Peru, Portugal, Spain, Switzerland, United Kingdom, U.S.A., and Venezuela
