Ground Korintje Cinnamon

Sweet and smooth, with a distinctively woodsy flavor and a lingering fragrance that hints of cloves and pepper, Korintje cinnamon from Indonesia is the type of cinnamon that has been dressing up toast in the US for as along as we’ve had toasters.  We carry Grade A Ground Korintje Cinnamon; this boasts a  volatile oil count of 3%, which is the highest amount of volatile oil available among the varieties of cassia cinnamon. Our Ground Korintje Cinnamon delivers the deepest and most pungent flavor possible and a superior aroma.

Cassia is the term for all cinnamon not cultivated in what was formerly Ceylon (modern-day Sri Lanka). Cassia and Ceylon cinnamon are indeed all cinnamons, comprised of peeled sheets of the inner bark from cinnamon trees. Most Indonesian cassia is cultivated from wild trees on the slopes of Sumatra, from trees that are 15-25 years old. During the harvest, farmers cut down the cassia trees and remove the bark in approximately 36-inch pieces. The first three feet from the ground up has the greatest concentration of flavor as well as the thickest bark. When it dries, it curls into the recognizable, sturdy quills that can then be packaged whole, ground, or wired into wreaths for Christmas decorations.

Tips From Our Kitchen

We are all familiar with Ground Indonesian Korintje Cinnamon as a flavoring in cakes and cookies, and it’s synonymous with holiday baking. But it can also be savory. Add cinnamon to tart foods like pickles and chutneys. It’s a lovely way to enhance the sweetness of winter squash. Add the bright boost of cinnamon to chicken tacos, and make it your secret ingredient in a super-savory pot of black bean chili. When you use cinnamon in savory applications use sparingly at first, because it can take over a dish if it’s added in too high an amount.

We also offer this Cassia Cinnamon in unground quills.

Our Ground Korintje Cinnamon is cultivated in Indonesia.

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