WHAT IS IT?
Korintje is one name for cinnamomum burmannii. It’s the more common form of “cinnamon” that you find at the market in the Northern hemisphere these days. Personally, in the cinnamon universe, it’s not my fave. I like the fuller aroma, deeper flavor, and the smoothness of Vietnamese cinnamon (Saigon).
The ground has a medium aroma that suggests sweetness without sugar. Korintje is mellow and much sweeter than other varieties, with less bite and less flavor, which means that you tend to use more of it. That makes it a fave with the spice vendors. If you’re looking for a more subtle cinnamon aromatically, this is your choice.
Kortinje is of Indonesian origin. It is the bark of an evergreen tree that grows, wild up to 23 ft. / 7 m. in height. It’s one of the more common forms of cinnamon that you will find available in Indonesia, Malaysia, Singapore, and across North America. Madagascar now provides some of it to the big North American spice producers.
- American baked goods – Cookies, cakes, pies, cinnamon rolls
- Rice pudding
- Churros, buñuelos
- Moroccan meats
- Asian five spice
- Decorative topping on puddings, French toast, and more!
A FEW IMPROVISATIONAL RIFFS
- The aromatic of my cinnamon-pistachio oil chicken salad
- A cinnamon butter without sugar accents lavender pasta
- Provides aroma in my jerk lamb hand-pies
- Sprinkle a little on cottage cheese to up its game
To produce cinnamon, a tree is grown for two years, then cut down. The saplings that form are then stripped. After the green outer bark is shaved off, the inner bark is then removed in large sheets, cut into strips, and dried. Traditionally cinnamon has been used by in dishes from around the world, and thankfully it’s common enough to be found affordably all over the globe.
- Cinnamomum burmannii
- Indonesian cinnamon
- Padang cassia
- Batavia cassia
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