Spice
Cinnamomum burmannii
A tier
Cinnamomum burmannii is Indonesian cassia—the species behind Korintje and much bulk “cinnamon” from Sumatra and Java. Bark is thick, flavour sweet and spicy with a straightforward warmth, often softer in top notes than Saigon but stronger than Ceylon. Coumarin levels are significant; it is a commodity workhorse bark. Fine for cookies, oatmeal, and commercial blends where cost and consistent punch matter. Quills are sturdy single rolls. Label reading separates burmannii products when sellers bother to name the species.
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Characteristics
Preparations
Traits
History
Indonesian cassia bark entered Dutch colonial spice networks in volume.
Padang and Korintje regions supplied burmannii bark to global grinders.
C. burmannii became a dominant species in US-style ground cinnamon supply.
Species labelling began appearing among specialty spice vendors for burmannii lots.