FROM SEAD TO YOUR CUP

 
Since 1745

CULTIVATION PROCESS


Persons who has known exact cinnamon beating processes traditionally known as ‘kurudu bass’. They cut the cinnamon tree when they are coming to correct age.


They treated to steams nearly afterward harvest while the inner bark is still wet. The cut stems are processed by scratching off the outer bark, then beating to the branch evenly with a hammer.it will divide the connotation within the inner bark. Then pried off in long rolls.

Only 0.5 Mm (0.02 In) Of The Inner Bark Is Used. The Outer, Woody Portion Is Discarded, Leaving Metre-Long Cinnamon Strips That Curl Into Rolls On Drying.

 

DRYING

The processed bark dries completely in four to six hours, provided it is in a well-ventilated and relatively warm environment. Once dry, the bark is cut into 5 to 10 cm (2 to 4 in) lengths.



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