Summary

Indonesian cinnamon is renowned for its high oil content which contributes to its strong and pure flavor. Known for its strong aroma and robust taste, Indonesian cinnamon is often used in baking, curries, and spice blends like garam masala and Chinese five-spice powder. It’s also the most common type of cinnamon found in North American grocery stores, prized for its affordability and versatile flavor.

History

Indonesian cinnamon, or Cinnamomum cassia, is a type of cassia cinnamon that has been cherished across the globe for its robust flavor and aromatic qualities. Historically, cassia cinnamon is believed to have originated from Southern China and has been traded along the spice routes to Africa, the Middle East, and Europe since ancient times. This spice was so valued that it was often considered a gift fit for monarchs and even gods. Indonesian cinnamon, with its high oil content, has been particularly prized for its strong and pure flavor, making it a standout variety among its peers.

The use of Indonesian cinnamon varies significantly across different cultures. In Indonesia itself, it's commonly used in traditional dishes to add depth and warmth. Contrastingly, in the Middle East, it's often incorporated into savory dishes and spice mixes, such as garam masala, demonstrating its versatile appeal in both sweet and savory contexts.

Why We Love It

Indonesian cinnamon has a robust and enveloping aroma that seems to enhance everything it touches. We love it for adding a warm, spicy kick to our baked goods and hot beverages.

The More You Know

Indonesian cinnamon is mainly harvested from trees that grow on the mountainous slopes of Sumatra.