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Indonesian Cassia Cinnamon "Korintje"

Quick Overview

One of the oldest spices in the world, it has long been considered a medicinal plant. With a deep color, strong flavor and a sharp, bitter edge that goes well with coffee.

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This type of cinnamon is one of the four main types of cinnamon used for cooking. Also known as Indonesian cinnamon or Padang Cassia, this type of cinnamon only grows in Indonesia and is the most common type used in North America.

To produce cinnamon, a tree is grown for about 2 years. Afterwards, it is chopped down to a stump, from which dozens of small shoots will spring up. The shoots are allowed to mature and thicken to about two inches in diameter. After the green outer bark is shaved off the inner bark is bruised and struck evenly until it releases from the heart of the wood. This inner bark is then removed in large sheets, cut into strips, and air-dried. These strips are then curled into quills of cinnamon that are then further dried in ovens or by baking them outside under the sun.

WARNING: This product can expose you to chemicals including lead, which is known to the State of California to cause cancer, birth defects or other reproductive harm. For more information go to

Additional Information

Common Uses

The most common way cinnamon is used as Cinnamon powder for baking pastries, sprinkled on coffee or tea and just mixed with honey and eaten direct. The quills and chips are used for making chai tea blends, pickling spice blends, or in mixology. Also put in a simmering pot of cider or wine to mull.

Cinnamon should be kept in a tightly sealed glass container in a cool, dark and dry place. Ground cinnamon will keep for about six months. Alternatively, you can extend their shelf life by storing them in the refrigerator. To check to see if it is still fresh, smell the cinnamon. If it does not smell sweet, it is no longer fresh and should be discarded.

History One of the oldest spices in the world, it has long been considered a medicinal plant. It was so highly regarded that it was considered more precious than gold. It was cited in one of the earliest books on Chinese botanical medicine, dated around 2,700 B.C..
Region(s) No
Ingredients Cinnamon
Product of:
Organic No