Korintji (Cassia) Cinnamon has a wide variety of culinary uses but is most commonly used in baking to make cookies, cakes, pies, bread, scones, and other baked goods.
The Latin name for Korintji (Cassia) Cinnamon is Cinnamomum burmannii and is also known as Indonesian Cinnamon. It is an evergreen tree with aromatic bark that is native to Southeast Asia and Indonesia. It is normally found in West Sumatra and western Jambi province with the Kerinci region being especially known as the center of production of quality, high-essential oil crops. Korintji (Cassia) Cinnamon is an ancient spice that was first brought to Egypt around 500 B.C. The Greeks, Romans and ancient Hebrews were the first to use it as a cooking spice and it was established for culinary use by the 17th century in Europe.
Moisture: ≤ 14.0%
Volatile Oils: ≥ 2.5%
Total Ash: ≤ 7%