CAssia Vera – Pt Spice Lines International

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Processing of Cassia

Cassia bark comes to the factory in its raw form. Upon drying, they curl inwards from the outer edge into round sticks. Usually it is single curled because of its thickness. Thin bark can curl from both edges making it double curled sticks. The length of the sticks may be up to 1m and thickness of bark is between 1-4mm. Sticks are sorted manually in different grades depending on its thickness, colour and quality. Curled sticks are cut into required lengths from 6cm to 60cm. Other sticks are used as broken chips or grinded into powder.

Indonesian Cassia sticks can be distinguished from Ceylon cinnamon sticks in the following manner: Ceylon cinnamon sticks have many thin layers and can easily be made into powder using a coffee or spice grinder, whereas cassia sticks are extremely hard and are usually made up of one thick layer.

Packing:
Cut Sticks are packed in 1kg plastic packets, put into 20kg or 25kg strong cartons.

Storage & Shelf Life:
Recommended storage temperature is between 15-19ºC and relative humidity is between 50%-60%. Cassia attracts insects due to its sweetness hence it is required to fumigate this spice regularly and store in clean dry place.

Loading Capacity:

1 x 20’fcl – 10 – 11mt

Size:

Length 8cm, thickness 0.8-1.8mm or as required.

Current Export's (By Continent)

Europe

North America

Asia

spice lines international

Processing of Cassia

Indonesian Cassia sticks can be distinguished from Ceylon cinnamon sticks in the following manner: Ceylon cinnamon sticks have many thin layers and can easily be made into powder using a coffee or spice grinder, whereas cassia sticks are extremely hard and are usually made up of one thick layer.

Current Export's (By Continent)

For inquiries regarding Cassia

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