Spice
Korintje
A tier
Korintje is the famous West Sumatran cassia grade from Cinnamomum burmannii—smooth, clean-tasting Indonesian cinnamon widely used in baking powders and grocery jars. Flavour is sweet-woody with moderate heat, less fierce than Saigon, more assertive than Ceylon. Bakeries rely on Korintje for consistent cinnamon-roll character. Use in American-style baking, fruit crisps, and spice cookies. Ground Korintje is the anonymous backbone of many “cinnamon” labels. Whole Korintje sticks suit mulling and stews.
Track this ingredient
Characteristics
Preparations
Traits
History
Korintje (Kerinci) region cassia earned a distinct trade name in pepper-and-spice ports.
Graded Korintje bark dominated exports of Indonesian cinnamon to the West.
US food manufacturers standardised on Korintje-type cassia for ground cinnamon.
Artisan bakers still specify Korintje when they want classic cassia bakery flavour.