Bulk Cinnamon – Stick
Request More Information
Need a quote, more info, or a sample? Fill out the form below, and we’ll be happy to help.
Are you a vendor? Please contact us here.
Product Data
| Scientific Name | Cinnamomum Cassia |
|---|---|
| Origin Countries | Indonesia, China, Vietnam |
| Pack Size | 25 kg |
| Product Shelf Life | 24 Months |
| Product Use | Flavor extracts and seasonings. desserts, infused oils |
| Shipping / Storage | Ambient Temperature |
Production & Sourcing
Harvesting: Cinnamon sticks are made from the inner bark of cinnamon trees, primarily from species like Cinnamomum verum (Ceylon cinnamon) or Cinnamomum cassia (Cassia cinnamon). The bark is carefully harvested in thin strips.
Drying: The harvested strips of cinnamon bark are laid out to dry in the sun or through controlled drying methods. Drying reduces the moisture content and prepares the bark for further processing.
Curling or Rolling: Once the bark is sufficiently dried, it becomes more flexible. The strips are then curled or rolled tightly, creating the characteristic cylindrical shape of cinnamon sticks. This rolling process helps seal the aromatic oils within the bark, preserving the flavor and aroma.
Cutting and Sizing: After the bark is curled or rolled, it is often cut into smaller sections of varying lengths, depending on the intended use of the cinnamon sticks.
Applications
- Beverages – Wet
- Cooking and Simmering
- Flavor Extract
- Desserts
- Spice Blends
- Infused Oils and Vinegars
- Bakery
- Alcoholic Beverages
- Ethnic and Regional Cuisines
- Aromatherapy and Potpurri
- Paleo
- Private Label
Functionality
- Aromatic Ingredients
- Flavor Enhancer
- Food Decoration
- Nutrients
- Color Enhancements
- Texture
Benefits
Cinnamon sticks offer a warm and sweet flavor with a hint of spice. When used in cooking or beverages, they gradually release their aromatic essence, infusing dishes with a distinct taste.
The texture of cinnamon sticks is woody and rigid, which softens when steeped in liquids or used in cooking, allowing them to impart their flavor.
Cinnamon sticks are brown with a rough outer layer and a smoother inner layer. Their appearance adds rustic charm to dishes and beverages.
Cinnamon sticks contain antioxidants and essential oils that contribute to their potential health benefits. However, they are usually used in small quantities, so their nutritional impact is limited.
Cinnamon sticks are used for flavoring and aroma. They are often used as stirring sticks in hot beverages or added to simmering dishes to infuse flavor.
When added to hot liquids or cooking, cinnamon sticks release a fragrant and comforting aroma that enhances the sensory experience.
Cinnamon sticks offer a balanced sweetness and warmth, contributing to a harmonious flavor profile in dishes and beverages.
They create a subtle contrast in flavor when used in both sweet and savory recipes, providing a hint of warmth against other taste elements.
Cinnamon is used in various cuisines around the world, from Indian curries to Middle Eastern rice dishes. It holds cultural significance in numerous regions.
Cinnamon sticks are generally safe for most people when used in moderation. Individuals with allergies to cinnamon or certain medical conditions should consume them cautiously. “Cassia” cinnamon, a common type, contains coumarin, which in high amounts could potentially have adverse effects on the liver. Cinnamon sticks are good for paleo diets.
Uses in manufacturing
In food manufacturing, cinnamon sticks are utilized to infuse dishes, beverages, and products with their distinct flavor and aroma. Their woody nature and slow release of flavor make them a versatile ingredient for adding a warm and comforting touch to various items. Here’s how cinnamon sticks are commonly used in food manufacturing:
Cinnamon sticks are often added to hot beverages like tea, coffee, and mulled wine, infusing the liquid with their aromatic essence. They can also be used as stirring sticks to impart a subtle cinnamon flavor.
Cinnamon sticks are placed in cooking liquids or sauces to infuse their flavor into dishes like stews, curries, rice, and soups. The sticks are usually removed before serving.
Manufacturers may use cinnamon sticks to create flavor extracts or concentrates that can be incorporated into a range of products, from beverages to baked goods.
Cinnamon sticks can be added to dessert preparations like custards, rice pudding, and poached fruits, providing a gentle, gradual infusion of flavor.
Some spice blends or seasonings include ground cinnamon or crushed cinnamon sticks to achieve a well-rounded and aromatic flavor profile.
Cinnamon sticks can be added to oils and vinegars to create flavored varieties used in dressings, marinades, and cooking.
In certain specialty snack products, cinnamon sticks can be used for flavoring, lending a unique and recognizable taste.
While less common than ground cinnamon, whole cinnamon sticks can be used in baking to infuse flavor into doughs, fillings, or batters.
Cinnamon sticks are used to infuse the flavor of cinnamon into alcoholic beverages like cocktails, liqueurs, and spiced spirits.
Outside of food manufacturing, cinnamon sticks can be incorporated into aromatherapy products, potpourri blends, and home fragrance items.
Cinnamon sticks are used in various global cuisines, such as Middle Eastern and Indian dishes, where they contribute to the distinctive flavor profiles.
Cinnamon sticks offer a slower and more controlled release of flavor compared to ground cinnamon, making them an excellent choice for infusing foods and beverages with their warm and aromatic essence.
Main producing countries and Harvest time
Indonesia, China, Vietnam and Sri Lanka are the top producers of Cassia cinnamon. It is only harvested twice a year after rainy the rainy seasons when the bark is easier to remove.
