Best cinnamon Supplier Indonesia
Cinnamon
prices fob surabaya port
Commodity | Loadability | Price / MT (US$) | |||
1 x 20 ft | 1 X 40 ft | 1 x 20 ft | 1 X 40 ft | ||
BCCKA @ 3,00% | 12 | 25 | 4192 | 4178 | |
BCCKA @ 2,75% | 12 | 25 | 3963 | 3949 | |
BCCKC @ 1,0% | 12 | 25 | 2510 | 2496 | |
BCCKA @ 2,50% | 12 | 25 | 3779 | 3765 | |
BCCKB @ 2,25% | 12 | 25 | 3351 | 3337 | |
BCCKB @ 2,00% | 12 | 25 | 3045 | 3031 | |
BCCKC @ 1,75% | 12 | 25 | 2861 | 2878 | |
BCCKC @ 1,5% | 12 | 25 | 2510 | 2496 | |
Cassia Vera Long Stick - 50cm | 8 | 16 | 4424 | 4404 | |
CV A Cut 6-8 cm | 10 | 20 | 4332 | 4316 | |
CV AA Cut 6-8 cm | 10 | 20 | 5764 | 5749 | |
CV AAA Cut 6-8 cm | 10 | 20 | 5918 | 5903 | |
CV A Cut 6-8 cm (Malaysia Grade) Bulk packing | 10 | 20 | 3908 | 3892 | |
CV A Cut 6-8 cm (Malaysia Grade) Carton box packing | 10 | 20 | 3983 | 3967 | |
HFDC-FINE (63-67% FAT) | 13 | 26 | 3348 | 3335 | |
HFDC-MEDIUM (63-67% FAT | 13 | 26 | 3451 | 3437 | |
As a leading cinnamon exporter in Indonesia, Pt east Alka Impex actively maintains high export quality standards to deliver an authentic spice experience. The company rigorously selects raw materials, employs meticulous post-harvest processing, and utilizes packaging methods aimed at preserving product integrity. Pt east Alka Impex ensures that every shipped cinnamon stick not only meets global standards but also reflects the rich heritage and natural abundance of Indonesia. This commitment to excellence and authenticity has solidified Pt east Alka Impex’s reputation, making it the preferred choice for spice enthusiasts worldwide.
Table of Contents
- cinnamon Specification
- cinnamon Detail
- cinnamon Photos
- cinnamon Videos
Cinnamon Specification
Cinnamon
The export specifications for Indonesian cinnamon encompass essential criteria to ensure the spice meets international quality and standards:
- Color: Export-grade cinnamon exhibits a reddish-yellow hue, indicative of the spice’s freshness and quality.
- Aroma: It should possess a sweet and fresh fragrance with a hint of spiciness, characteristic of Indonesian cinnamon.
- Physical Condition: The cassia bark should be thin and free from mold, ensuring the exported product is safe and healthy.
- Moisture Content: The export standard dictates that cassia should have a maximum moisture content of 14% to maintain quality and prevent decay.
- Oil Content: The essential oil content in exported cassia ranges from 1.5% to 2.75%, contributing to its distinctive aroma and flavor.
- Packaging: The packaging must be secure and sturdy to protect the this spices during shipping and ensure the product reaches its destination in the best condition.
These specifications reflect Indonesia’s commitment to providing high-quality cassia ready to meet the demands of the global market.
Disclaimer: Specifications provided are general and may vary quantitatively depending on factors such as variety and growing conditions.
Cinnamon Spice Aroma and Taste
Aroma
The aroma of cinnamon has a distinctive and seductive appeal. Its aroma captivates with a sweet, enticing warmth reminiscent of a bustling spice-filled kitchen. This aroma comes from the compound cinnamaldehyde, which provides a unique sweet touch, as well as eugenol, which adds depth and warmth. Its intense and distinctive smell makes it a favorite choice in various cuisines around the world. From cakes to hot drinks, the aroma of this spice always delights our sense of smell.
Taste
Cassia, also known as “kayu manis” in Indonesian, boasts a warm and sweet flavor with a mild touch of spiciness. Its intense and distinctive aroma makes it a favored choice in various cuisines across America, Europe, and Asia. The unique sweet taste comes from the compound cinnamaldehyde, while its warmth and depth are enriched by the presence of eugenol. Indonesian cinnamon, aka Cassia, adds a distinctive sharp and slightly bitter taste to dishes, setting it apart from other types.
About Cinnamon Spice
Cinnamon is a spice that comes from the inner bark of trees belonging to the genus Cinnamomum. This spice is known for its strong aroma and sweet, warm taste. Cassia has been used since ancient times, both as a culinary spice and in traditional medicine. Some popular cassia species in the market include Cinnamomum verum (Ceylon or Sri Lankan), C. burmannii (Indonesian cinnamon), C. loureiroi (Vietnamese cassia), and C. aromaticum (Chinese cinnamon).
Cinnamon also contains beneficial phytonutrients for health. Traditionally, people have used this spice to treat various conditions such as coughs, joint inflammation, and sore throats. Moreover, they frequently employ this spice as a natural sweetener substitute because of its inherent sweet taste.
Farmers carefully cultivate cinnamon, a spice prized for its aroma and sweet taste, from selected seedlings in fertile soil with good drainage. Cinnamon trees take 2-3 years to grow before yielding harvestable bark, typically starting to be harvested around 10-15 years of age. In Indonesia, harvesting is carried out twice a year, at the end of the dry season and the beginning of the rainy season. The harvested cassia bark needs to be thoroughly dried and can be stored for several years in a dry and cool place, preserving its quality and distinctive aroma. The process from planting to harvesting requires meticulous care to produce high-quality spice.
Cinnamon Benefit
This Spice offers various health benefits, including fighting free radicals, combating infections, and reducing heart disease risk. Additionally, it improves insulin sensitivity and exhibits antimicrobial properties effective against E. coli and Candida fungus.
The main difference between Indonesian cinnamon and from other countries lies in its taste and aroma. Cassia Indonesia, has a sweeter and milder flavor compared to other types, making it popular in the international market. Chinese cassia is renowned for its strong and bitter taste, often utilized in traditional medicine within the country.
