cinnamon, Cinnamomum aromaticum

Cinnamomum aromaticum

Sell similar like this, 5 gallon.

$29.99+shipping($12.99)

These trees are cutting.

Reduce the time to flowering.

Shorten the breeding fruit.

Beacuse you have a cutting tree.

Cinnamomum aromaticum

Cinnamomum aromaticum is a close relative to Ceylon cinnamon .Whole branches and small trees are harvested for cassia bark, unlike the small shoots used in the production of cinnamon; this gives cassia bark a much thicker and rougher texture than that of true cinnamon.Most of the spice sold as cinnamon in the United States . is actually cassia. In some cases, cassia is labeled "Chinese cinnamon" to distinguish it from the more expensive Ceylon cinnamon (C. verum), which is the preferred form of the spice used in Mexico, Europe and Oceania."Indonesian cinnamon", also referred to as C. burmannii, is also commonly sold in the United States where it is labeled only as cinnamon.

Cassia bark (both powdered and in whole, or "stick" form) is used as a flavouring agent for confectionery, desserts, pastries, and meat; it is specified in many curry recipes, where Ceylon cinnamon is less suitable. Cassia is sometimes added to Ceylon cinnamon, but is a much thicker, coarser product. Cassia is sold as pieces of bark (as pictured below) or as neat quills or sticks.

Cassia sticks can be distinguished from Ceylon cinnamon sticks in the following manner: 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, are usually made up of one thick layer, and can break an electric spice or coffee grinder if one attempts to grind them without first breaking them into very small pieces.

Cassia buds, although rare, are also occasionally used as a spice. They resemble cloves in appearance and have a mild, flowery cinnamon flavor. Cassia buds are primarily used in old-fashioned pickling recipes, marinades, and teas.