Author - Sang Linh

Avoiding common quality issues in Vietnamese Spice exports

Sang Linh2026-09-29T19:11:59+07:00 Common quality issues in Vietnamese spice exports include inconsistent grading, excess moisture, contamination, weak traceability, and packaging that cannot protect products during transit. Importers can reduce these risks by setting written specifications before procurement, vetting suppliers, inspecting goods before containerization, and verifying the shipment against...

Vietnam cinnamon HS code: A practical guide for importers

Sang Linh2026-09-28T19:29:15+07:00The main HS codes buyers commonly see for Vietnamese cinnamon are 09061100 and 09061900 for cinnamon that is neither crushed nor ground, and 09062000 for crushed or ground cinnamon. In actual Vietnam cinnamon export documents, both 09061100 and 09061900 are commonly used, so buyers should...

Cinnamon bark thickness and price: Is thicker always more expensive?

Sang Linh2026-09-23T11:48:43+07:00 Pick up two pieces of Vietnamese cassia cinnamon and the difference can be obvious. One piece is thick, dense and heavy in the hand. The other is thinner and curls more tightly as it dries. Which one should cost more? Many buyers instinctively choose the thicker bark....

Quality control in spice exports: Standards buyers trust before goods leave the factory

Sang Linh2026-07-30T11:06:02+07:00 A shipment can be fully certified on paper and still fail to earn a buyer's trust. That gap - between having a certificate and proving it applies to the exact goods being shipped - is where most commercial disputes in the global spice trade actually begin....

Cinnamon leaves vs tej patta, Indian bay leaves and bay leaves

Sang Linh2026-07-13T19:55:09+07:00 When sourcing dried aromatic leaves, buyers often receive quotations for cassia leaves, cinnamon leaves vs tej patta, Indian bay leaves and bay leaves as if they were the same product. They are not always the same. These names may refer to different plant species, origins, aromas and...