Indonesian cinnamon (Cinnamomum burmannii)

Indonesian cinnamon, also known as Cinnamomum burmannii, Korintje, padang cassia or Batavia cassia, is highly valued for its aromatic and medicinal properties. This variety of cinnamon is native to the plains of the rainforests of Indonesia, particularly the Korintje region of West Sumatra. Like other types of cinnamon, Cinnamum burmannii is made from the inner bark of Cinnamomum trees. Its flavour is more intense and less sweet than Ceylon cinnamon.

Indonesian cinnamon is an important ingredient in many products. It is one of the most commonly used cinnamons in the world and accounts for up to 85% of world production. It is mainly used in the food industry, where it has become an essential ingredient in some baked goods, desserts, as well as hot dishes such as Mexican mole salsas. Its specific taste and aroma is also often used in the chocolate industry and in the production of alcoholic beverages, especially rum and liqueurs. But it is not only used in the kitchen, it is also used in medicine, where it is used for its effects such as improving digestion and lowering blood sugar.