Botanical Name: Cinnamomum burmannii
Also Called: Indonesian cinnamon or Cassia cinnamon
Korintje cinnamon is a popular variety of cinnamon that comes from the bark of the Cinnamomum burmannii tree, native to Indonesia. It is the most widely used cinnamon in the United States and is valued for its bold, warm flavor and robust aroma. Korintje cinnamon is often used in everyday baking, desserts, and beverages, making it a household staple for its versatility and flavor.
Korintje cinnamon is known for its darker brown color and thick, hard bark compared to Ceylon cinnamon, which has a lighter color and more delicate texture. The quills of Korintje cinnamon are thicker, and they are typically ground into a powder for ease of use. When it comes to flavor, Korintje cinnamon has a stronger, spicier profile than other varieties, with a sweet and slightly woody taste. It is less delicate than Ceylon cinnamon and has a higher concentration of cinnamaldehyde, the compound responsible for cinnamon’s distinctive taste and aroma.
This bold flavor makes Korintje cinnamon ideal for baked goods like cookies, cakes, and muffins, where its warm spice can stand out against the sweetness of sugar and butter. It is also commonly used in cinnamon rolls, apple pies, and spiced drinks like chai and pumpkin spice lattes, where its rich, warm flavor enhances the complexity of the recipes.
Korintje cinnamon is a favorite in both sweet and savory dishes due to its versatility. In sweet dishes, it is a key ingredient in cinnamon sugar, which is often sprinkled over pastries, doughnuts, and churros. Its strong flavor is also perfect for spiced drinks, from hot cocoa to mulled wine. In savory dishes, Korintje cinnamon is used in spice rubs for meat, particularly in Middle Eastern and Moroccan cooking, where it adds depth to stews and braised dishes like lamb tagine.