Ground Korintje Cinnamon, Cinnamomum burmannii, is also called korintje cinnamon, korintje cinnamon powder, Indonesian cinnamon, makara cinnamon or cinnamomum burmannii.

Ground Korintje Cinnamon is the sweetest, mildest variety of Cassia cinnamon available, and is the kind you are most likely to find on shelves in American supermarkets. Its 2.5% essential oil content ensures that it has plenty of robust, “cinnamon-y” flavor.

Korintje cinnamon comes from the Indonesian island of Sumatra. The name is the Dutch translation of “Kerinci”, the name of the regency—a kind of municipal area—located in the Jambi province of Sumatra. The Dutch cultivated cinnamon there during their colonial occupation of Indonesia; their colonialization left an impact on the name of this sweet, popular spice.

Frequent buyers of Ground Korintje Cinnamon are American, Mexican, and Middle Eastern restaurants; coffee shops and diners; independent spice shops; breweries; bakeries; seasoning companies; and companies who manufacture cheese, nuts, salsa, sauces, cannabis edibles, and cookies.

Flavor Profile

Ground Korintje Cinnamon has a sharp, sweet, and woodsy flavor with a slightly bitter edge.

How to Use

Ground Korintje Cinnamon is usually associated with baking and sweets, so try it in Cinnamon Scones. It’s a wonderful addition to morning coffee or tea, and makes delicious Pancakes. You'll also find it in more savory dishes like , as well as chutneys, dumplings, pickles, meat glazes, soups, stews, squash and even vinegars. Add it to tapas, like the spicy Spanish meatballs called Albondigas. Put a different spin on your enchiladas by topping them with cinnamon-scented Puya Chile Sauce. Make a cinnamon-savory pan of Roasted Sweet Potatoes. And it’s an outstanding ingredient when making German-Style Mustard.

Ground Korintje Cinnamon pairs well with ginger, turmeric, onion, garlic, red wine, chiles, chocolate, nutmeg, mace, tomatoes, yogurt, bananas, corn, cauliflower, cherries, and apples.