Vietnamese Broken Cinnamon VBC 12%

Product name  Vietnamese Broken Cinnamon VBC 12%
Origin Yen Bai, Viet Nam 
Production company Hanoi Cinnamon
Raw material Cassia Cinnamon 
Moisture  12%
Oil Content  4%
Taste Spicy sweet and hot 
Single Weight Packed in 10kg cartons
Certifications VN-STAMEQ,  IFS,  PCA, UEBT
Payment Term L/C; or as customized depending on buyers’ requirements
Port Vietnam port; or as required depending on the buyers
Product Infomation

If you’re searching for the highest caliber Vietnamese Broken Cinnamon VBC 12%, your search ends here. Our cinnamon originates from the central region of Vietnam, and features a distinct taste profile and abundant oil content that is certain to leave an impression. Learn about the manufacturing procedures and understand why this in-demand spice is a top pick in the global market by exploring our educational piece.

1. Introducing Vietnamese Broken Cinnamon VBC 12%

First of all, let’s dig into the overview of Vietnamese Broken Cinnamon 12 % VBC.

1.1. The origin of Vietnamese Broken Cinnamon VBC 12%

In Vietnam, broken cinnamon is predominantly produced in the central provinces like Quang Ninh, Yen Bai, Quang Ngai, and Quang Nam. The favorable climate conditions in these areas, which are humid and tropical, along with the well-drained soil that helps to retain moisture, create an ideal environment for cultivating cinnamon. 


Introducing Vietnamese Broken Cinnamon VBC 12%

1.2. Significant features of Vietnamese Broken Cinnamon VBC 12%

Vietnamese Broken Cinnamon VBC  has a distinctive appearance, taste, aroma, and fragrance that sets it apart from other types of cinnamon:

  • Color: It has a reddish-brown color with a thin, paper-like texture inside when it is peeled. 
  • Moisture: It can preserve its quality and flavor for an extended period by maintaining a moisture content of 12%. This characteristic is crucial for both purchasers and vendors because it ensures that the spice remains of superior quality and doesn’t spoil during storage or transportation.
  • Oil content: Vietnamese Broken Cinnamon VBC 12% with 4% of content,  possesses cinnamaldehyde, cinnamic acid, and eugenol compounds known for their antioxidant, anti-inflammatory, and antimicrobial features. Hence, it aids digestion, diminishes inflammation, and combats harmful bacteria.
  • Taste: The flavor is sweet, spicy, and slightly bitter, with notes of clove and nutmeg.
  • Aroma: Its fragrance is warm, woody, and aromatic, with a hint of sweetness.

1.3. The beneficial uses of Vietnamese Broken Cinnamon VBC 12%

Broken cinnamon has several beneficial uses in cooking and health medicine:

  • This type of cinnamon is a well-liked spice utilized in cooking for its sweet and warm flavor and scent. Although it is mostly used in desserts like cinnamon rolls, hot chocolate, and apple pie, it can also be employed in savory dishes such as chili and curry. Therefore, it becomes the popular product in the top wholesale cinnamon
  • Vietnamese Broken Cinnamon VBC 12% has a history of use in traditional medicine to manage several ailments, such as digestive problems, inflammation, and respiratory issues. Furthermore, it is deemed to possess antioxidant and anti-inflammatory qualities that could potentially aid in preventing chronic illnesses such as diabetes and heart disease.

1.4. Why Vietnamese Broken Cinnamon VBC 12% is preferred to use

Broken cinnamon is considered outstanding from other forms of cinnamon due to its higher oil content, which leads to a stronger and more distinct flavor. It also tends to be less expensive than other cinnamon types, making it a more cost-effective option. Additionally, Cinnamon broken is easier for grinding and could be used in a wider variety of recipes because of its coarser texture. Besides, it is easier to deliver, which can reduce the transportation cost. Overall, broken cinnamon is a practical and flavorful option for cooking and baking, and its unique characteristics make it a popular choice for many culinary applications.


Why Vietnamese Broken Cinnamon VBC 12% is preferred to use

1.5. Manufacturing process of Vietnamese Broken Cinnamon VBC 12%

The manufacturing process of Vietnamese Broken Cinnamon VBC 12% generally involves the following steps:

  • Harvesting: The inner bark of the cinnamon tree is harvested by cutting down the branches or by stripping the bark from the trunk.
  • Drying: The harvested bark is left to dry in the sun for several days until it curls up and turns brown.
  • Sorting: The dried bark is sorted by size and quality.
  • Grinding: The sorted bark is then ground into smaller pieces, resulting in the characteristic broken appearance of broken cinnamon.
  • Packaging: The broken cinnamon pieces are then packaged and prepared for distribution.

In general, the cinnamon production of Vietnamese Broken Cinnamon VBC is manufactured on modern lines, ensuring hygiene and large scale.

2. Hanoi Cinnamon Vietnamese Broken Cinnamon VBC 12% product price

The cost of Vietnamese Broken Cinnamon VBC 12% may be affected by different variables and may fluctuate based on market conditions and the particular aspects of production and trade. For precise pricing details, it’s recommended to reach out to Hanoi Cinnamon’s personnel via Whatsapp at (+84961504190). Moreover, Hanoi Cinnamon also offer many other high-quality cinnamon products such as broken cinnamon BC1

Related Products
Get a free quote Now

You could also book a call for a convenient time.

Schedule a call