Cinnamomum aromaticum, called Cassia or Chinese cinnamon, is an evergreen tree native to southern China and Vietnam. Different from its close relative Cinnamomum verum, that is grown in Siri Lanka also known as “Ceylon cinnamon”. Cassia is often sold under the culinary name of “cinnamon”, a practice banned in some countries. The bud and leaf stalks are also alsowidely used and has a stronger aroma than the bark.
Our Cassia has two main types: DONGXING ORIGIN,with hot and round sweet tasten and XIJIANG ORIGIN with hot and spicy taste.
Cassia whole, 25 kgs pressed into carton
Different qualttys as: Cassia tube, packing: 20kgs/carton, Cassia broken,packing: 25kgs/pressed into carton Cassia stick, 20kgs/carton, Cassia split, Cassia granules, Cassia ring cut
Guangxi Innov Ltd supply Cassia selected for you
Ginger is used as a delicacy, medicine, or spice. Ginger belong to the big family Zingiberaceae.
Other notable members of this plant family are Turmeric, Cardamom, and Galangal.
Ginger slice/ginger powder/ ginger granulates
Whole dry Ginger
Star Anise, Illicium verum
Star anise, star aniseed, or Chinese star anise, (Chinese: 八角, pinyin: bājiǎo, lit. “eight-horn”) is a spice that closely resembles anise in flavor, obtained from the star-shaped pericarp of Illicium verum, a small native evergreen tree of southwest China. The star shaped fruits are harvested just before ripening.
Illicium verum, commonly called Star Anise, Star Aniseed, or Chinese Star Anise. Less expensive substitute for Anise in baking as well as in liquor flavor, Star anise enhances the flavor of meat and is good in fish soup
Star Anise find uses as raw material for anti influenza drug and several uses in traditional Chinese medicine. Around 80 % of world Star Anise “cultivation” is originating from south China, mainly in Guangxi province and is one of the main export items of Guangxi Innov Ltd.
We select our the qualities that buyer need and traditionally we have following main three groups: Spring crop, Original no 1, Hand Picked Select and HPS Special (for high level decoration only)
In Chinese called Hua Jiao, sometimes also called Sichuan pepper and Szechuan pepper. Latin family is Zanthoxylum The peppercorn has an appearance similar to that of black pepper, but with the husk split open and a brownish red color.
As its name would suggest, Sichuan peppercorn is commonly used in Sichuan cuisine. The dried peppercorn can be used whole or ground, often in braised dishes and soupe.
Sichuan peppercorn has a pungent aroma, slightly lemony overtones, and numbing properties. If you accidentally bite into one of these small peppercorns, you’ll immediately feel a tongue-tingling, buzzing, party-in-your-mouth sensation.
Below is the plant
List of all our Spice Produts
Cassia – Lignea Whole
Cassia – Bud
Cassia – Stem
Cassia – Powder
Ginger – Whole
Ginger – slices
Ginger – Powder
Galangal – Slices
Galangal – Powder
Galangal – Whole
Fructus Amomi Tsao-ko
Fructus Zingiberis Nigri
Fructus Amorni Globsi