Cassia Dry Leaf

Cassia bark has a more pungent, less delicate flavour and is thicker than cinnamon bark. It contains 1 to 2 percent oil of cassia, a volatile oil the principal component of which is cinnamic aldehyde. Cassia bark is used as a flavouring in cooking and particularly in liqueurs and chocolate. About the Company GST Registration Date: May 2019 Legal Status of Firm: Limited Company Number of Employees: Upto 10 People Annual Turnover: 5 - 25 Cr company-description: We "Sarom International" have gained success in the market by manufacturing and trading a remarkable gamut of Bay Leaf, Black Cardamom and Sesame Seeds, etc.