Information from C.C.C. International Ltd showed that, up to about 1964, the vast majority of shipments into the USA consisted of Saigon thin and medium broken cassia, but since that time supplies have been extremely scarce and no comments on the thickness of the bark have been possible. The volatile- oil content of Saigon cassia can vary from 1 to 7 per cent, although in the majority of samples the oil content is between 3.75 and 4.5 per cent.
In the USA, spice millers cut selected pieces of the three types of cassia bark into short lengths for sale as 'whole cinnamon'. The great bulk of the cassias imported is ground to produce 'ground cassia- cinnamon'. The various kinds of cassia bark are different in flavour and degree of aroma, but all are agreeable, fragrant and aromatic. Saigon cassia is generally acknowledged to possess the fullest and finest flavour and it is the preferred type in the USA. The various types are ground separately or blended to meet the needs of the bakery and food- processing industries, being used directly in the ground form or for oleoresin extraction. Ground cassias are sold for domestic culinary use, usually without distinction as to type, under the label of 'cassia- cinnamon'.
The quality of cinnamon and the various cassias is primarily assessed on the basis of their appearance and on the content and aroma/flavour character of their volatile oil. The relative importance of these quality attributes is dependent, however, on their intended end-use. The appearance of the spice is rather more important when it is to be sold in the whole form on the retail market than if it is to be used for grinding or for the preparation of the essential oil or the oleoresin.
Seychelles Cinnamon is variously graded as compound quills, simple quills and quillings, thin scraped hark and rough unscraped bark. The last grade is the largest export, and is used largely in the formulation of mixed spices. Its essential-oil content is low, and according to trade opinion, averages about 0.8 per cent.
The harvesting and preparation of cinnamon in Sri Lanka is generally undertaken for a farmer by contract peelers, usually a group of two families. Sufficient material is cut for a day's peeling, the working day being from about 6 a.m. to 7 p.m. Stems, measuring 1.2-5.0 cm in diameter, are cut early in the morning and the twigs and leaves are detached; the last may be retained for distillation purposes. The cut stems are then bundled and are transported by bullock cart to the peeling shed.
The peeling operation consists of stripping the bark and preparing quills of 42 ins. length (just over 1 m) from the inner bark.
In the USA, spice millers cut selected pieces of the three types of cassia bark into short lengths for sale as 'whole cinnamon'. The great bulk of the cassias imported is ground to produce 'ground cassia- cinnamon'. The various kinds of cassia bark are different in flavour and degree of aroma, but all are agreeable, fragrant and aromatic. Saigon cassia is generally acknowledged to possess the fullest and finest flavour and it is the preferred type in the USA. The various types are ground separately or blended to meet the needs of the bakery and food- processing industries, being used directly in the ground form or for oleoresin extraction. Ground cassias are sold for domestic culinary use, usually without distinction as to type, under the label of 'cassia- cinnamon'.
The quality of cinnamon and the various cassias is primarily assessed on the basis of their appearance and on the content and aroma/flavour character of their volatile oil. The relative importance of these quality attributes is dependent, however, on their intended end-use. The appearance of the spice is rather more important when it is to be sold in the whole form on the retail market than if it is to be used for grinding or for the preparation of the essential oil or the oleoresin.
Seychelles Cinnamon is variously graded as compound quills, simple quills and quillings, thin scraped hark and rough unscraped bark. The last grade is the largest export, and is used largely in the formulation of mixed spices. Its essential-oil content is low, and according to trade opinion, averages about 0.8 per cent.
The harvesting and preparation of cinnamon in Sri Lanka is generally undertaken for a farmer by contract peelers, usually a group of two families. Sufficient material is cut for a day's peeling, the working day being from about 6 a.m. to 7 p.m. Stems, measuring 1.2-5.0 cm in diameter, are cut early in the morning and the twigs and leaves are detached; the last may be retained for distillation purposes. The cut stems are then bundled and are transported by bullock cart to the peeling shed.
The peeling operation consists of stripping the bark and preparing quills of 42 ins. length (just over 1 m) from the inner bark.
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