Cinnamon ( Cassia )
Botanical name : Cinnamomum burmannii
H.S No : 0906.11.000
Indonesian cinnamon is the stem bark of the Cinnamomum burmannii plant, of the genus Cinnamomum among the evergreen Lauraceae family. Normally found in Kerinci region of West Sumatra, this reddish brown bark is peeled away from the tree trunk, formed into quills which are then dried and cut to size / into strips or ground into powder. Indonesian Cinnamon / Cassia has aromatic sensory qualities similar to its counterpart of Sri Lanka. It contains essential oil (mainly cinnamic aldehyd) but does not contain eugenol.
Usage :
Cinnamon is used in the pharmacy, cosmetic and mostly food industry, as for making cakes, dishes, beverages and desserts.
Qualities :
Cassia Vera AA, Cassia Vera A, Cassia KB BC
Packing :
In double PP bags or cartons @ 50-60 kgs
Loadability :
1 x 20 FCL : 7-11 MT approximately.
Specifications :
| Product | Cassia Vera AA | Cassia Vera A | Cassia KB BC |
| | | | |
| Appearance | Light to dark brown sticks | Light to dark brown sticks | Light to dark brown sticks |
| SVO % | 1,75% | 1,50% | 1,25% |
| Moisture % | 14% Max | 14% Max | 14% Max |
| Dust % | 5% Max | 5% Max | 5% Max |
| Fungus % | 5% Max | 5% Max | 5% Max |
| Sand % | 1% Max | 1% Max | 1% Max |
| Foreign Matter | 0,5% Max | 0,5% Max | 0,5% Max |
| Insect Contamination % | 2,5% Max | 2,5% Max | 2,5% Max |
| Whole dead Insect (count) | 2 Max | 2 Max | 2 Max |
| Mammalia excerta (mg/lbs) | 2 Max | 2 Max | 2 Max |