The “True Cinnamon” or Sri Lankan Cinnamon is the dried inner stem bark of Cinnamomum Verum. Cinnamon plants are grown as bushes. When the plants are of two years age, they typically measure at about 2 meter in high and 8-12 cm at the base. It is at this stage they are ready for harvesting.
Cinnamomum verum is mostly cultivated in Sri Lanka, Malagasy Republic and Seychelles. It has originated in the central hills of Sri Lanka. In India, it is grown in one or two locations in Kerala. Cinnamon is a hardy plant and is cultivated in Sri Lanka under varying conditions ranging from semi dried to wet zone conditions. The ideal temperature for growing cinnamon is between 20-30 degree C and rainfall between 1250 to 2500 mm. It thrives well as a forest tree at 300-350 meter above MsL.
Commodity: Cinnamon
Origin: Sri Lanka or India
Length: 8-15 cm
Diameter: 0.7 – 1.2 cm
Thickness: 1.5-3 mm
Colour: Light brown
Moisture: 12% max
Particle Size: 35 ASTM
Colour: Light Brown
Moisture: 10% max
Total Ash: 7% max
Acid insoluble ash: 2% max
Inspection: SGS or any other agency as per your requirement for Weight and Quality.
Packing: Standard in 25 or 50 Kg Jute Bags or as per customer requirements
Minimum Quantity: 5 Tons.
Supply Ability: Can meet Customer Requirements
Mode of Payment: TT, LC
Delivery: Delivered to loading port of choice within 15 days from the date of receipt of Confirmed Purchase Order & Receipt of Advance.
Applicable Shipment Terms: FOB/CFR/CIF Inco Terms 2010 as needed by the Customer to their port of choice
The commercial products of cinnamon are quills, quillings, featherings, chips, cinnamon bark oil and cinnamon leaf oil. ‘Quills’ are scraped peel of the inner bark of the mature cinnamon shoots, joined together with overlapping tubes, the hollow of which has been filled with smaller pieces of cinnamon peels which is dried first in the sun and thereafter in the shade. ‘Quillings’ are broken pieces and splits of all grades of cinnamon quills. ‘Featherings’ are feather like pieces of inner bark consisting of shavings and small pieces of bark left over. Cinnamon ‘chips’ are rough unpeelable barks scraped off from the thicker stems.
Cinnamon leaf and bark oil are obtained by distilling the leaf and bark separately. Cinnamon bark is a popular spice with a delicate fragrance and a warm agreeable taste. It is used in the form of small pieces or powder. It is widely used in flavouring confectionary, liquors, pharmaceuticals and cosmetics. It is found to help diabetics in digestion of sugar. It has astringent; stimulant and carminative properties and can check nausea and vomiting. The cinnamon bark oil has anti-fungal properties and cinnamon leaf oil is widely used in perfumery and cosmetics
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