Cinnamon Chips

Cinnamon Chips
Cinnamon Chips
Cinnamon Chips Cinnamon Chips
SKU
100379 003
$5.30
Net Weight:
1 oz
Select Size:

Indonesian Cinnamon Chips, Cinnamomum burmannii, from the family Lauraceae is closely related to avocado, bay laurel, Vietnamese cinnamon and Ceylon cinnamon. Also known as Cassia Cinnamon Chips or Cracked Cassia Cinnamon.

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. Most of it grows in the western part of the island of Sumatra, also known as Sumatra Barat, the geography of this region is laced with hilly rainforests and active volcanoes.

Surprisingly, Indonesians do not use cinnamon frequently. It is used in some sweets and is added in small amounts to some dishes including a spicy beef stew called "rending".

Indonesian Cinnamon is also called Guang dong gui or Shan yu gui (Chinese), Cannelle de Padang (French), Pandang Zimt or Indonesischer Zimt (German), Kayo Manis Padang (Indonesian), Falsa Canforeira (Portuguese) and Canela de Java (Spanish). In this country it is called Korintje, Batavia cassia or Padang cassia.

 

History of Indonesian Cinnamon

Most languages do not have different words for the various types of cinnamon. For Ceylon Cinnamon, names are some version of "canela" and for Indonesian, Vietnamese and Chinese Cinnamon are some version of "cassia". The name cassia derives from Greek "kasia" which is thought to be a loan word from Semitic traders (3500 to 3170 BC) of ancient Egypt. While the exact origin of the word is not clear, it is possible that the name, like the spice, is probably indigenous to China. Some food historians believe that the word cassia might be related to the name of the Khasi people, an indigenous tribe with the majority of its people living in the north eastern part of India and western Bangladesh.

In Classical antiquity (8th century BC to 5th century AD), four types of cinnamon were mentioned and often used interchangeably - Ceylon, Cinnamomum iners (a Cassia from Arabia and Ethiopia), Cinnamomum malabathrum (a Cassia from northern India) and Cinnamomum aromaticum (a Cassia from China). Southeast Asian and Chinese cassia cinnamon was well known in the Far East in ancient times. Cinnamon is mentioned in the oldest long poem in Chinese literature, the Li Sao or Lament, written in the 4th century BC by the Chinese poet and minister Qu Yuan (340-278 BC).

In the Middle Ages (400-1400), the originating source of cinnamon was a mystery to Europe. Venetian traders from Italy had a monopoly on the spice trade in Europe, and they received their supply of cinnamon from Arab traders in Alexandria, Egypt. The secret trade routes into Egypt were ultimately disrupted by the rise of Mediterranean powers such as the Mamluks Sultans (who ruled much of Egypt, the Levant, and Hejaz from 1250-1517) and the Ottoman Empire (who came to power in Turkey in 1299). This led to spice shortages and rapidly rising prices in Europe, which became one of the driving factors that led the Spanish and Portuguese to begin exploring sea routes to Asia.

 

Cultivation of Indonesian Cinnamon

Cinnamon trees in Indonesia grow to a height of about 30 feet and they have a heavy, thick bark. The young leaves are red in color and lance-shaped, and turn green as they mature. At this time there is a noticeable scent of cinnamon in the air. The fertile soils on the slopes of West Sumatra are ideal for growing cassia trees since they grow best at an altitude of between 2,500 and 5,000 feet above sea level. A tree needs to be at least 8 years old before it can be harvested, and the older the tree, the higher the volatile oil in the bark. Higher VO results in a stronger flavor.

During harvest, the branches are chopped off and entire trees are cut down. Young trees (of about 8-10 years of age) yield about 11 pounds of dry cinnamon. When trees are harvested at this age, the tree's thin bark naturally curls into tight rolls which are frequently sold as "cinnamon sticks".

Similar to bamboo, cinnamon is an inherently sustainable crop. Cinnamon forests grow naturally, without the aid of agrochemicals, and are intermingled with other trees. New Cinnamon trees regenerate from the root stump for a few generations. And since the farmers are cultivating the bark of the tree and not a fruit, they can harvest the trees during any time of the year. Generally, trees are harvested twice a year after a heavy rain.

 

What's the Difference in the Various Types of Cinnamon

Ceylon cinnamon is considered by many to have the best flavor, especially in Europe and Mexico. In America, cassia's stronger flavor is more popular, although many bakers prefer Ceylon cinnamon's flavor.

Indonesian cinnamon has a stronger aroma and a spicy flavor. Ceylon Cinnamon features a deeply complex yet subtle flavor that is warm and sweet with hints of citrus and cloves. Vietnamese cinnamon has a spicy sweet flavor and Chinese cinnamon has a spicy bitter flavor.

Indonesian cinnamon has a thick quill (1/32" to 1/3"), the outer color is reddish-brown and the inner bark is a dark grayish-brown. Ceylon cinnamon's quills are much more fragile and much thinner (often less than 1/32" thick) with a light reddish-brown color. Vietnamese cinnamon has quills that are a bit thinner than Indonesian cinnamon, with a color that more resembles Chinese cinnamon. Chinese cinnamon has an uneven and rough outer bark with a dark brown color. It is rarely sold in quills, as it is harvested in bark chunks that are very thick (1/3" to 4/10").

 

How to Use Cinnamon Chips

Our Cassia Cinnamon Chips are not a sweet cooking chip like you would think of chocolate chips, these are used as a convenient way to infuse the flavor and aroma of cinnamon into mulling spices, tea blends and pickling spice blends.

 

Volatile Oil of Spices
4 Types of Cinnamon
5 Reasons to Have Cinnamon Sticks on Hand
Holiday Spice Guide


4.9 out of 5
13 total ratings.

Chad H. (Verified buyer) 08/15/2021
Great Stuff For Morning Coffee Uniform size and seems great quality. Few grams tossed into the drip coffee maker each morning is perfect. Wish the chips were just a bit smaller for my needs.

Nancy C. (Verified buyer) 07/05/2021
I'm enjoying the cinnamon chips I'm enjoying the cinnamon chips as flavor in my brewed coffee. I also am enjoying the Pennsylvania Pepper. Nice pepper flavor without a lot of heat.

Elizabeth K. (Verified buyer) 01/23/2021
Excellent, complex flavor! Great cinnamon taste to brew into my husband's coffee. We get the most flavor by briefly steeping the chips in hit water at the start of brewing, then adding coffee grounds to complete the brewing. We're impressed with the complexity of the flavor, delivering a surprising sweetness and that cinnamon bite in every sip. Thank you for the great customer service too!

Tammy M. (Verified buyer) 01/14/2021
received the FinMill Grinder with received the FinMill Grinder with invividual pods for each spice for Christmas 2020. So I ordered spices from ya'll. The cininnom chips DO NOT work well in my grinder. So I put in food processor to grind the chips down, but still too big, so I crushed the chips more to be able to use in this grinder.

Danette H. (Verified buyer) 02/13/2020
Spicy little treats I use these to make teas along with orange zest. Excellent quality.

Jeffrey J. (Verified buyer) 02/13/2020
Cinnamon chips for my coffee! My family has been adding a spoon full of cinnamon chips per pot to ground coffee for years. It mellows the flavor and gives a comfort feeling. Spices Inc. has a great product at a great price.

Dorrett K. (Verified buyer) 10/29/2019
Very nice product! Very nice product!

Janelle G. (Verified buyer) 01/28/2019
Cinnamon chips We grind these in our coffee grinder after we grind the coffee. Add together in French press, wait 4-5 minutes, pour, and enjoy the moment!

Martin N. (Verified buyer) 12/27/2018
Cinnamon Chips - Great If You're Going To Soak Them For A While, But Impossible To Grind Great for adding to a pot of tea and letting brew for a while (also try adding lemon juice and honey--fantastic). I originally bought these to add to an herbal tincture but found the chips were impossible to grind by hand even with a large granite mortal & pestle, so if you're looking for a finer texture, you'd probably be better off buying regular old powdered cinnamon. I added the chips to my tincture anyway (still won't be ready for another two weeks) and think they'll work out anyway, seeing as they'll have soaked in alcohol for 4 weeks when the tincture will be ready. I intend to purchase these again once I run out.

Julie L. (Verified buyer) 12/21/2018
Cinnamon chips I ordered several items from Spices, Inc. for a mulling spice craft project for a work event. Great quality, big hit!
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