Spices - Seven Seas Holdings Ceylon (Pvt) Ltd

Cinnamon

Cinnamon is a spice obtained from the inner bark of several tree species from the genus Cinnamomum plant. Cinnamon is used mainly as an aromatic condiment and flavouring additive in a wide variety of cuisines, sweet and savoury dishes, breakfast cereals, snack foods, bagels, teas, hot chocolate and traditional foods. We source our fine quality cinnamon directly from our spectacular planters.

Our cinnamon is graded according to colour, diameter, density, blemishes, essential oil content and other factors. Our cinnamon is available in various grades, including Continental (C), Mexican (M) and Hamburg (H). Cinnamon exported to the EU is guaranteed to be Sulphur (So2) free.

Cinnamon Grades

Quillings No. 1

Large, broken pieces of cinnamon. It can be made of any grade of cinnamon quills.

Quillings No. 2

Small, broken pieces of cinnamon. It can be made of any grade of cinnamon quills.

Chips

Stems, branches and trimmings of cinnamon tree. It is a darker shade of brown, and used for distillation of oil.

Cinnamon Powder

Fine, powdered cinnamon. It is distinctly aromatic and strong in flavour, with hints of sweet taste.

Alba

Fine quality cinnamon, with a slim, pencil-like appearance, and a 6-7mm diameter. It is sweet in taste and has a distinct aroma.

C5: Special

Fine quality cinnamon, with a smooth surface, yellow appearance, and a 10-11mm diameter. It is sweet in taste and has a distinct aroma.

C5

Fine quality cinnamon, with a smooth surface, yellow appearance, and a 12-13mm diameter. It is sweet in taste and has a distinct aroma.

C4

Fine quality cinnamon, with a smooth surface, yellow appearance, and a 16mm diameter. It is sweet in taste and has a distinct aroma.

M5

Fine quality cinnamon, with a less smooth surface, reddish brown appearance, and a 18mm diameter. It is sweet in taste and has a distinct aroma.

M4

Fine quality cinnamon, with a less smooth surface, reddish brown patches, and a 21mm diameter. It is sweet in taste and has a distinct aroma.

H1

Fine quality cinnamon. It is made of select portions of sweet & distinctly aromatic rough cinnamon bark - with a 22mm diameter.

H2

Fine quality cinnamon. It is made of select portions of sweet & distinctly aromatic, rough cinnamon bark - with a 25mm diameter.

Other Spices

Black Pepper

Black pepper has been used since antiquity for both its flavour and as a medicine. Black pepper is the world’s most traded spice, and is one of the most common spices added to European cuisine and its descendants.

White Pepper

To produce white pepper, the outer layer of the peppercorn is removed before or after drying, leaving only the inner seed. White pepper tastes hotter than black pepper but is less complex, with fewer flavour notes. White pepper is used more often in light coloured dishes for aesthetic purposes.

Whole Cloves

Cloves are the aromatic dried flower buds of an evergreen tree. Cloves are more often used in Asian, African and Middle Eastern cooking to add flavour to meat, curries and meat marinades. They are also used to enhance sweet dishes.

Clove Stems

These are the stems of the clove flower bud. They possess the odour and taste of cloves, but are deficient in volatile oils. They are largely used as an adulterant in ground cloves and in the manufacture of clove oil.

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