Cinnamon – Production and Quality Parameters of finest Spices

Cinnamon Spice Wholesalers

There are more than 250 species of Cinnamomum. However Cinnamomum Verum or true cinnamon and Cinnamomum Cassia, also considered an inferior substitute of Cinnamon, are two most commonly used Cinnamon species.

Harvesting, Production and Storage of Cinnamon

Harvesting of Cinnamon Bark

Cinnamon shoots of uniform brown color produce the finest quality of cinnamon bark. These barks are very thin of about 1 to 1.25 meter in length and 1.25 cm in diameter. When the red leaves start turning green, it indicates a free flow of sap in between wood and bark, and is considered the ideal time for stem cutting. Shoots are removed from the stumps and terminal ends.

The first harvest takes place in the second or third year, with a subsequent harvest after 12 to 18 months. The harvest generally produces quills in the range of 60 to 125 kgs/ha. The total harvest from 10 to 12 years old plant is in the range of 225 to 300 kgs of quills per hectare. Central portion of the shoots are normally cut in the wet season. The best harvesting months are May to November.

Production of Cinnamon Quills

Cinnamon Spice Distributors

The three stages in production of cinnamon quills are:

1. Peeling
2. Rolling
3. Piping

Peeling: The outer layer of the bark is first removed with a special knife and then polished with a brass rod. This eases the process of peeling. After polishing the bark is slit and peeled the same day.

Rolling: Peeled barks are placed one over the other and reduced to a length of 20 cms. They are covered with dried leaves to preserve moisture content.

Piping: The outer skin of rolled slips is removed and the scraped slips are sorted grade wise. Then they are dried in shade and smaller slips are rolled into bigger slips. This is the final form of end product or cinnamon pipes, which are then sold in the market.

By products of Cinnamon Quills are Quillings, Featherings and Cinnamon Chips.

Storage of Cinnamon

Cinnamon quills can be stored for longer durations than ground cinnamon. Cinnamon should be stored in a cool and dry place. Heat will lead to loss of aromatic essential oils, whereas humidity will lead to caking it. Older stock should be used first and kept away from floor and walls to avoid any possibility of dampness.

Quality Specifications of Cinnamon

As major Cinnamon Spice Wholesalers we follow very high standards for quality. All Cinnamon Spice Companies should have good knowledge of the quality standards of Cinnamon. However some Cinnamon Spice Distributors either don’t know or don’t want to follow these standards.

Quality of Cinnamon is assessed on the basis of:

1. Appearance of Cinnamon: High quality cinnamon should be light brown in color. It should thin like thick paper and have wavy lines. You can also test it by breaking. It should produce a fracture sound when broken by hand. On chewing high quality cinnamon will soften, melt in mouth and sweeten your breath.
2. Contents of high quality, fresh ground cinnamon bark’s volatile oil should be in the range of 0.9 to 2.3%. The aroma and flavor are some more determining factors.

Countries producing Cinnamon and Cassia barks

Cinnamon Spice Companies

Major producers of True Cinnamon are Sri Lanka, Seychelles and Malagasy Republic. Major producers of Cassia are Indonesia, China and Vietnam. India, Malaysia, Indian Ocean Islands and West Union territories are considered some minor producers of Cinnamon. Madagascar and Sri Lanka are the largest producers of Cinnamon featherings and chips. Indonesia is considered as the largest producer of ground cassia. Major importers of cinnamon spices are Mexico, West Germany, USA and Great Britain. Other importers include Saudi Arabia, Taiwan, Singapore, Hong Kong and France.

Countries producing Cinnamon and Cassia oils

Sri Lanka is a major supplier of Cinnamon Bark Oil. Many cinnamon oil distilleries are also located in Western Europe and North America. France and USA are major importers of true cinnamon bark oil.

Cinnamon leaf oil is majorly produced in Sri Lanka and Seychelles. USA and Western Europe are the largest importer of Cinnamon Leaf Oil.

China is the largest producer of Cassia Bark Oil. Other producers are Indonesia, Vietnam, India and Nepal. USA and Japan are major importers of Cassia Oil.

GFN Food Sales – Major Spice wholesalers and Spice Distributors

spice wholesalers

At GFN Food Sales, we take the quality of our Spices very seriously. We are regarded as a major Spice Wholesalers and Spice Distributors of many Spices. If you are interested in buying Cinnamon then please call us at 323-203-1633 or email us at gene@gfnfoodsales.com. Our sales team will assist you in every possible way.

Cinnamon – Production and Quality Parameters of finest Spices

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