Indonesian Korintje cinnamon, Cinnamomum burmannii, is the type of cassia cinnamon that we in the US are probably most familiar with. Every part of the cinnamon tree can be used for something — including the roots, bark, leaves, buds and flowers. Cassia cinnamon is native to Southern China. The dried scented bark of Cassia cinnamon is sold as whole sticks (also called “quills”), chips or most commonly ground.
Depending on where it’s grown cassia cinnamon contains between .9% and 7% essential oil. Korintje cinnamon is typically between .9% and 3%. The essential oil is primarily cinnamic aldehyde (65% to 95%).
Indonesian cinnamon is called shan yue gui (Mandarin), shiwanikei (Japanese), falsa cunforeira (Portuguese) and canela de java (Spanish). It’s also known as Korintje, Padang or cassia vera.
When and Where to Use Korintje Cinnamon
Korintje cassia cinnamon is used to bring a high level of sweet flavor to a variety of breads, cakes, cookies, ice cream, pastries, pies and puddings. You’ll also find it in more savory dishes as well such as chutneys, dumplings, pickles, meat glazes, soups, stews, squash and even vinegars. It’s also an outstanding enhancement to hot drinks like coffee, cocoa, cider and tea. We even have several of our larger Microbrew customers who use cassia cinnamon in several of their beers.
Indonesian cinnamon works well in combination with chocolate, nuts and yogurt, fruits such as apples, apricots, bananas, blueberries, cherries and oranges and vegetables — especially carrots, cauliflower, corn, onions, spinach and tomatoes.
Cinnamon pairs nicely with other spices such as allspice, black pepper, cardamom, cloves, ginger and nutmeg.
Some of our favorite recipes using cinnamon are Greek Noodle Casserole, Albondigas and Cinnamon and Ancho Chile Chocolate Bark.
Be careful not to overcook as it becomes bitter.
The high concentration of aromatic essential oils (typically 2-3%) gives this Korintje cinnamon a potent and subtly sweet cinnamon flavor