Dwiwarna Inti Sejahtera is Trading Company whose focuses in agricultural from Indonesian origin. Our company establishing mutual business relationship and community development with trusted and approved farmers in many areas in Indonesia, such as Aceh for Betel Nut and Arabica Coffee Beans, Padang West Sumatra for Gambier, Jambi for Cassia Vera or Cinnamon, Riau for Coconut and derivatives, Lampung for Robusta Coffee Beans, Gorontalo Celebes for Cloves, and many more.

One of this program purpose is to support free trade system and eliminate the monopolistic system to increase farmers prosperous, also to teach farmers to produce good quality goods so that their goods can be more competitive on price. Any farmers may join with us as along as they have commitment to do good business in long term, approved with continuing supply, open widely to learn new things, and honesty is the top priority.

Our exports market:Taiwan, Hongkong, Thailand, Bangladesh, Canada, Mexico, Netherland, USA, UK, Mexico, Germany, Korea, India, Pakistan, Iran, IraQ, U.A.E, Kuwait, Ucranina, Russian, Geutemala.

The Cinnamon stock in our werehouse in Kerinchi - Jambi Indonesia. Indonesia had a lot of resources, one of them is cinnamon. Cinnamon bark is widely used as a spice. It is principally employed in cookery as a condiment and flavouring material, being largely used in the preparation of some kinds of desserts, chocolate, spicy candies, tea, hot cocoa and liqueurs. In the Middle East, it is often used in savoury dishes of chicken and lamb. In the United States, cinnamon and sugar are often used to flavour cereals, bread-based dishes, and fruits, especially apples; a cinnamon-sugar mixture is even sold separately for such purposes. Cinnamon can also be used in pickling. Cinnamon bark is one of the few spices which can be consumed directly.

In medicine it acts like other volatile oils and once had a reputation as a cure for colds. It has also been used to treat diarrhea and other problems of the digestive system. Cinnamon is high in antioxidant activity . The essential oil of cinnamon also has antimicrobial properties, which aid in the preservation of certain foods.

In the media, “cinnamon” has been reported to have remarkable pharmacological effects in the treatment of type II diabetes. However, the plant material used in the study was actually cassia, as opposed to true cinnamon (see cassia’s medicinal uses for more information about its health benefits). Cinnamon has traditionally been used to treat toothache and fight bad breath and its regular use is believed to stave off common cold and aid digestion.

Cinnamon is the inner bark of a tropical evergreen tree. There are many different species, between 50 and 250, depending on which botanist you choose to believe. The two main varieties are Cinnamomum cassia and Cinnamomum zeylanicum. The first, cassia, we will consider separately in its own section. C. zeylanicum is also known as Ceylon cinnamon (the source of the its Latin name, zeylanicum), or ‘true cinnamon’ which is a lighter colour and possessing a sweeter, more delicate flavour than cassia. A native of Sri Lanka (formerly Ceylon) the best cinnamon grows along the coastal strip near Colombo.

In ancient Egypt cinnamon was used medicinally and as a flavouing for beverages, It was also used in embalming, where body cavities were filled with spiced preservatives. In the ancient world cinnamon was more precious than gold. This is not too surprising though, as in Egypt the abundance of gold made it a fairly common ornamental metal. Nero, emperor of Rome in the first century AD, burned a years supply of cinnamon on his wife’s funeral pyre — an extravagant gesture meant to signify the depth of his loss.

Cinnamon was known in medieval Europe, where it was a staple ingredient, along with ginger, in many recipes. Since most meals were prepared in a single cauldron, casseroles containing both meat and fruit were common and cinnamon helped bridge the flavours. When crusaders brought home sugar, it too was added to the pot. Mince pie is a typical combination of this period which still survives.

The demand for cinnamon was enough to launch a number of explorers’ enterprises. The Portuguese invaded Sri Lanka immediately after reaching India in 1536. The Sinhalese King paid the Portuguese tributes of 110,000 kilograms of cinnamon annually.
The Dutch captured Sri Lanka in 1636 and established a system of cultivation that exists to this day. In its wild state, trees grow high on stout trunks. Under cultivation, the shoots are continually cropped almost to ground level, resulting in a low bush, dense with thin leafy branches. From these, come the finest quills.

Spice Description
Cinnamon comes in ‘quills’, strips of bark rolled one in another. The pale brown to tan bar strips are generally thin, the spongy outer bark having been scraped off. The best varieties are pale and parchment-like in appearance. Cinnamon is very similar to cassia, and in North America little distinction is given, though cassia tends to dominate the market. Cinnamon is also available ground, and can be distinguished from cassia by its lighter colour and much finer powder.