CINNAMON (Cassia vera)
A spice made from the bark of the Cinnamomum aromaticum Tree.
After the drying process, they curl inwards from outer edge into round sticks
CASSIA CUTTINGS / IRREGULAR CUTTINGS
Contain mixed cassia that has different cutting sizes and some broken pieces. The sizes range from 1 cm to 8 cm in length.
CASSIA VERA (GRADE A)
Single curl thick sticks that are cut to a specified length.
CASSIA VERA (GRADE AA)
Double curled thin stick that is cut to a specified length
CASSIA LONG STICKS (GRADE A)
Long uncut single curl thick stick, with cleaner, red and yellowish outer bark.
CASSIA LONG STICKS (GRADE AA)
Long uncut double thin sticks, they are reddish yellow with outer bark of darker colour.
CASSIA KABC
Broken Cassia that is much cleaner with red and yellowish bark.
CASSIA KBBC
Broken Cassia that is reddish yellow, with outer bark of darker colour.
NUTMEG
Nutmeg is a warm seasoning and spice made by grinding the seed of the Indonesian fragrant nutmeg tree into powder.
We provide ABCD Ball and BWP (broken) grade.
CLOVE STEMS
The stems of cloves that remain after removing its buds from trees. The stem of clove is also used for spices and its oil can be extracted for medicinal usage.
WHITE PEPPER
White pepper is the peppercorn picked fully ripe, its outer shrunken skin is rubbed off, exposing the dried, greyish-white pepper inside. White pepper has a milder and more delicate flavour.
WHOLE CLOVES
Cloves are the aromatic flower buds of a tree. Cloves are used for spices and medicines once the oil has been extracted.
BLACK PEPPER
Peppercorns are the fruit of Piper nigrum, an evergreen climbing vine. To get the black pepper, the clusters are plucked out, briefly cooked in hot water, and left to dry in the sun for 2-3 days until they are shrivelled and nearly black. Black pepper has a stronger flavour.