cassia,Vietnam price supplier

Being one of the oldest known spices cassia is a species native to the regions of sunny, rainy and tropical climate. It grows wildly in mixture forests or is cultivated commercially and becomes a commodity in Asian and African countries including China , Vietnam , Indonesia , Xrilanca, Madagasca. However it only grows in certain places of these countries where climate, soil and terrain are advantageous to its development.

There have been four long-standing regions of cassia cultivation in Vietnam comprising Yen Bai, Tra Mi, Que Phong and Quang Ninh. Each of those has different features on nature and ethnicity. Cassia tree is planted in household gardens, milpa and mountainous fields forming concentrative cassia areas. Particularly the cultivation method combing agriculture and silviculture, short term crop feeds long term one will bring higher efficiency. There are two cassia harvests annually, one in spring (from February to March) and the other in fall (from July to August) in which the spring crop gives larger yield of cassia bark.

Application

Cassia bark (including powder variation, whole or cut form) is used as a flavouring agent for candies, desserts, baked foods and meat; it is specified in many curry recipes. It is also used to flavor different beverages including tea.

 According to oral experience cassia is used as a remedy for digestive disorder, respiratory diseases, stimulate blood circulation, circulate blood-vessel, warm up the body against the cold and it is also antiseptic. In pharmaceuticals cassia's essential oils and active ingredients are widely used for its therapeutic uses and medicinal properties in different preparations. It helps to prevent diabetics, control elevated glucose and blood lipid levels.

Processing procedure of split cassia

Storeage

Lifetime is very long. Dried cassia stored in cold and drying place can be maintained for long time.