Cinnamon Chips
Cinnamon Chips
Cinnamon Chips, Cinnamomum burmannii, are also known as cassia chips, bulk cinnamon chips or cinnachips. They are the cracked version of Indonesian cinnamon quills, also called korintje cinnamon, which is the strong, sweet cinnamon commonly found on grocery store shelves in the US.
Indonesian cinnamon was first cultivated in West Sumatra in the region around the city Padang. 85% of the cinnamon in today's world market originates from Indonesia. These Cinnamon Chips contain at minimum 2.25% volatile oil.
Businesses that frequently purchase Cinnamon Chips are Southwestern restaurants; distilleries; breweries; and companies that manufacture coffee, tea, specialty soda, sparkling water, bitters, drink mixes, and cocktail and bloody Mary mixes.
Flavor Profile
Cinnamon Chips are woodsy, spicy and sweet, with classic cinnamon fragrance.
How To Use
Cinnamon Chips are not like chocolate chips, and are not to be used to be baked and eaten. Rather, they are a convenient way to infuse the flavor and aroma of cinnamon into mulling spices, tea blends and pickling spice blends.
| Also Called | Cassia chips, bulk cinnamon chips, korintje cinnamon chips, or cinnachips |
| Species | Cinnamomum burmanii |
| Ingredients | Cracked Indonesian cinnamon quills |
| Flavor Profile | Woodsy, spicy, sweet, classic cinnamon fragrance |
| Oil content | Minimum 2.25% |
| Recommended Uses | Infusions for tea, coffee, beer, liquor, mulling spices, pickling blends |
| Cuisine | Global |
| How To Store | Airtight container in a cool, dark place |
| Shelf Life | 6-12 months |
| Country of Origin | Indonesia |