Cassia Cinnamon

Cinnamon or also known as Cassia is one of the most beneficial spices. Indonesia is the most and best producer of cinnamon in the world, especially on the Merangin and Koerintji. Korintje cinnamon is a variety of cassia cinnamon. Cassia Cinnamon is native to Indonesia and southern Asia. In fact, it is the variety with which most people in the U.S. are familiar. Indonesia is one of the main producers of cinnamon in the world. Much of the world’s korintje cinnamon is found in Western Sumatra, which is where it was first cultivated. 80 to 85% of cinnamon worldwide comes from the Kerinci region on the Indonesian island of Sumatra. Kerinci cinnamon is known for its unrivaled quality, due to many factors including its high oil percentage. Cinnamon in Indonesia has various forms such as rolled, broken, and powdered. Most of Indonesia's cinnamon exports (95%) are rolled and broken.

Korintje cinnamon is popular in commercial bakeries because of its low cost and because it is the flavor that most Americans expect. It is also known as Java or Indonesian cinnamon. Cassia is not necessarily another name for cinnamon, it is a completely different spice, although they are related. Cassia can be used in anything that you would use cinnamon in and can very much be used as an alternative to cinnamon as well. It is a member of the same family as true cinnamon, but it has a stronger flavor thus requiring less in volume. Cassia is usually a better choice for savory dishes, rather than sweets. Cassia sticks curl inward from both sides, appearing like a scroll. When ground, it is hard to distinguish between the two. cassia is more of a reddish brown in color and has a coarser texture, with a stronger, yet more bitter flavor compared with Cinnamon.

Cassia is an evergreen tree with white aromatic bark and angular branches. Small yellow flowers hang from long stocks and bloom in early summer. It grows in hot, wet, tropical climates both wild and commercially. The stems are cut down when the bark is mature. The bark is removed in short lengths and dried, with some varieties rolling into quills. Note: Like other forms of cassia cinnamon, korintje cinnamon contains a large amount of coumarin. Coumarin has blood-thinning properties and can cause liver damage if you consume too much of it. Experts recommend consuming no more than a teaspoon of korintje cinnamon per day.

Cinnamon is used mainly as an aromatic condiment and flavoring additive in a wide variety of cuisines, sweet and savory dishes, breakfast cereals, snack foods, tea, coffee, hot chocolate, and traditional foods. Cinnamon is used mainly as an aromatic condiment and flavoring additive in a wide variety of cuisines. Try cassia in pies, pastries, and other sweets. Sprinkle on toast, pancakes, waffles, or coffee. Cassia also pairs well with pumpkin and other squashes and is a necessary ingredient in many curries. Cassia leaves may also be used as a flavoring in the same manner as bay leaves. Cinnamon is made from the bark of trees that grow in Indonesia. The flavor comes from the essential oils in the bark of the tree; when you buy cinnamon sticks or powder at the store, these oils have been extracted and concentrated into a form that lasts longer than fresh bark would.