Organic Indonesian cinnamon, Cinnamomum burmannii, is the type of cassia cinnamon that we in the US are probably the most familiar with. Every part of the cinnamon tree can be used for something -- including the roots, bark, leaves, buds and flowers. Cassia cinnamon is native to Southern China. The dried scented bark of Cassia cinnamon is sold as whole sticks (also called "quills"), chips or most commonly ground. Depending on where it’s grown, cassia cinnamon contains between .9% and 7% essential oil.
Korintje cinnamon is typically between .9% and 3%. The essential oil is primarily cinnamic aldehyde (65% to 95%). Indonesian cinnamon is called shan yue gui (Mandarin), shiwanikei (Japanese), falsa cunforeira (Portuguese) and canela de java (Spanish). It's also known as korintje, Padang or cassia vera. Korintje is typically the cinnamon of choice for commercial bakeries in the US because of its good, familiar flavor and relatively low cost.
We stock the highest quality Korintje cinnamon available -- grade A with 2-3% cinnamon oil (most grocery stores usually carry Indonesian cinnamon with the lower grade B or C which produces a much lower cinnamon oil content). Grade A cinnamon provides the highest cinnamon oil content of all the Indonesian cinnamon grades, while also delivering the most intense flavor and aroma. Grade A harvested “quills” must be one meter long (3.28 feet) and taken from the main trunk of the tree, while the lesser grades come from the branches. The high concentration of aromatic essential oils (typically 2-3%) gives this organic cassia cinnamon a potent and subtly sweet cinnamon flavor.