NTC SPICE INDONESIAOur Products
Our Core Products
Being one of the oldest major supplier of Cassia for many years, we specialize to extract Cassia Bark Oleoresin taken from the bark of Cassia tree. Our Cassia Oleoresin is PURE & NATURAL. It has a strong aroma of spicy woody cinnamon, with warm and sweet pungent taste. It is yellowish to reddish brown viscous liquid.
To satisfy our customer demands, our product lines have expanded to the following:
Cassia Bark Oleoresin
Black Pepper Oleoresin
Nutmeg Oleoresin
Clove Bud Oleoresin
About Oleoresin
Oleoresin is a natural mixture of resin and essential oil extracted from various plant sources. It is typically obtained by tapping or extracting the resinous material from the plant, followed by solvent extraction or steam distillation to obtain the desired oleoresin product. The resin component provides viscosity, while the essential oil contributes to the aroma, flavor, and other properties.
Oleoresins are commonly used in the food industry as flavoring agents, as well as in the production of perfumes, cosmetics, and pharmaceuticals. They offer a concentrated form of the plant’s natural compounds, allowing for convenient and consistent utilization in various applications. It provides food formulators a cheaper option with more robust pungency than traditional spices. The flavor is about 5-20 times stronger than that of corresponding herbs as spices on a per kilo basis.
We source our collection of raw materials responsibly right “at-source”, thus we will provide you with complete traceability of pure, natural, high-quality oleoresin.
CO2 Extraction Oleoresin
About Cassia
Cassia, also known as Cinnamon, is derived from the dried inner bark of the cassia tree. It can be harvested throughout the year and is often peeled of its outer skin layer. Indonesian Cassia, scientifically classified as CINNAMOMUM BURMANII, is alternatively referred to as Padang Cassia, Korintji Cassia, or Batavia Cassia. The latter name originates from the Dutch word for Jakarta, which was previously known as Batavia. Indonesian Cassia is now commonly referred to as Korintji Cassia due to its prevalence in the Korintji region. While Cassia can be found in various parts of the world, Indonesian Cassia, also known as Korintji Cassia/Cinnamon, has gained distinction globally due to its historical significance.
Indonesian Cassia is renowned for its intense fragrance and sweet, spicy flavor. These distinctive qualities have made it the most widely consumed cinnamon globally and account for the majority of imported cassia/cinnamon in the US. It is commonly found in grocery stores and is a staple in most American kitchens.
Where Cassia can be found.
Cassia plantations in Indonesia are primarily located in two provinces: West Sumatera (including Bukittinggi, Batu Sangkar, and Payakumbuh) and the Jambi province around the Korintji mountains. While other regions like North Sumatera, Java, and Sulawesi also have Cassia plantations, the quality of Cassia from these areas differs significantly from that of West Sumatera and the Korintji region.
The Cassia from West Sumatera and Korintji has a unique aroma and taste that sets it apart from the others.
