Product
Cinnamon
Dried cassia buds resembling cloves are used in the East for pickles, curries, candies and spicy meat dishes.
Tiny yellow cassia flowers have a mild cinnamon flavor and are sold preserved in a sweetened brine and used to perfume sweets, fruits, teas and wines.
Cinnamon continues to be a popular spice used in Vietnamese cuisine, especially in stews, soups and desserts. You can use this reddish-brown or yellow-brown tree bark as dried, rolled-up strips or ground.
Vietnamese cinnamon comes from the bark of the Cinnamomum loureirii cassia tree that is native to the higher, mountainous regions of Central and Northern Vietnam.
Regarded by many as the world’s most aromatic cinnamon, this Vietnamese variety has the highest concentration of essential oils of any cinnamon currently found in the world today. Because of the powerful amount of aromatic oils, Vietnamese cinnamon is extremely intense and concentrated with sweet cinnamon flavor.
The oil concentration is so high that if you ignite the branch, it will spark!
The oil concentration is so high that if you ignite the branch, it will spark!
Unlike other cinnamon, Vietnamese cinnamon is surprisingly sweet and robustly spicy, similar to that of a “red hot” candy.
Often times other cinnamon is only subtly sweet, if at all. But true Vietnamese is sweet just like candy. It is highly prized among chefs around the world for the high level of flavor that it brings to both baked, stewed and soup stock dishes.
When cooking with it, you use only a very small amount (depending on how fresh it is) to achieve the flavors that you would normally need when using a larger amount of other cinnamon.
Often times other cinnamon is only subtly sweet, if at all. But true Vietnamese is sweet just like candy. It is highly prized among chefs around the world for the high level of flavor that it brings to both baked, stewed and soup stock dishes.
When cooking with it, you use only a very small amount (depending on how fresh it is) to achieve the flavors that you would normally need when using a larger amount of other cinnamon.
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Style: cinamon tube Specificaition
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Style: cinamon powder Specificaition
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Style: cinamon split Specificaition
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Style: broken cinamon Specificaition
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send price list for all spices
Dear Sir,, Please read carefully mail on Cinnamon as below. And welcome your kind positive feedback on the same soon Thanking you and looking forward with interest to hearing from you soon Pandurang Kolhapure M.E.(CIVIL)PHE http://www.freewebs.com/kiranexport/. SKYPE:kiranexport. kiran_export44@yahoo.co.uk ---------------------------------------------------------------------------------------------------- On Mon, Jul 8, 2013 at 10:30 PM, Wilfried Schwabe wrote:
Pandarung, thank for the clarification. I looked at their website and find it quite impressive.
I suggest to consider a start by trying CINNAMON in four variations: tubes, split, powder, broken cinnamon.I see two potential large purchasing groups:
a) European Supermarkets
b) Biscuit/cookies/cake manufacturers
To get a first idea of their pricing I suggest to get quotations for each type of the four product shipped in full 20'cts CIF Rotterdam or Hamburg in 10kg cartons.Our commission of 15% ought to be included.Payments to us due when client's money has arrived at their account.
Question: What size samples do they supply FREE OF CHARGE to potential buyer by express air courier?
A NC-agreement will be needed to cover as as long as they supply our clients.But this can wait till we see that we can find interested buyers.
Best regards,
Wilfried
PS:
Pandurang, please ask about the proportion of CUMARIN (g/kg) in their different cinnemon. Second question: is this "CASSIA"-Cinnamon or not? This type is cheapest in the market and comes from China, Indonesia and Vietnam.