Organic Ceylon Cinnamon and Ceylon Cinnamon

Description

Ceylon Cinnamon 

We source our Ceylon Cinnamon from more than 100 small Organic Farmers in parts of the Southern regions of Sri Lanka. Organic EU, USDA Organic and JAS certifications have been obtained by the production and packing units of all the estates to offer you the highest quality of Organic Ceylon Cinnamon. 

The product which is cultivated under Good Agricultural Practices, is then harvested, processed, packaged, stored and transported under best hygienic conditions. While maintaining the best food safety practices, our company has been certified by GMP (Good Manufacturing Practices), HACCP (Hazard Analysis and Critical Points) and ISO 22000:2018 while we are also registered with the FDA bearing registration number 16244629266.

Aroma and flavour

The product shall have a characteristic aroma and mild sweet flavour with a hot burning feeling while it shall be free from foreign odours and flavours.

The product shall be free from mould growth, living and dead insects, insect fragments and animal excreta. We use a steam sterilization method here which is a more efficient method compared to the dry sterilization. The moisture in the heat acts as a good conductor and offers microbial reduction that meets International Standards while maintaining its special aroma, taste and various volatiles.  

Guidelines for Grading of Cinnamon quills and Cut quills

The Ceylon cinnamon quills should be of the following grades

● Continental 

● Mexican

● Hamburg

Continental 

Grades: C5 C4

Process: Steam Sterilized 

Volatile Oil Content: 0.5 - 1.0*

Diameter of quills : 12 to 16

Moisture: 12% -14% maximum

Hamburg

Grades: H1 , H2

Process: Steam Sterilized 

Volatile oil Content: 0.5 -1.0*

Diameter of quills: 23 to 32

Moisture: 12% - 14% maximum 

Ceylon Cinnamon is used extensively in the food, pharmaceutical and perfume industries.

The Quality of Ceylon Cinnamon  Minimum volatile oil content on dry basis for sticks be 0.5 ml/ 100g

And microbiological limits (Escherichia Coli,(MPN)

Per g,max. Absent ,and Salmonella spp, in 25g Absent )

Sri Lanka produces 70% of the world’s Ceylon cinnamon. 

Ceylon cinnamon grown in Southern  Sri Lanka , tend to have the best oil content. The aroma and flavour of Ceylon Cinnamon is dependant on this oil content. In 

Ceylon cinnamon is also used in mixed spices and for flavouring curries, soups, sausages, bread and cakes. In herbal medicine, Ceylon cinnamon is considered to be a traditional medicine. It has is classified as a stimulant, carminative, and antimicrobial. They are considered beneficial for the digestive system, heart diseases, lowering blood sugar levels due to its antioxidants.

The Sticks can be cut starting from 3 inches and go up to 21 inches while the price ranged fro 11.20USD to 23 USD