This Korinji cinnamon is native to Indonesia that is harvested from cinnamon trees that have been cultivated for at least 15-25 years. Like Saigon cinnamon, it has a retains up to 3% of its essential oils, even when dehydrated. Because of this, it has a deliciously pungent, sweet, and buttery flavor that is very familiar in American cuisine. However, it can be used interchangeably with other cinnamons in recipes.

Cooking Notes

• Comes in a 2 oz. package with 3% oil.
• When overcooked, cinnamon can become bitter.
• Frequently added to sweet dishes and beverages in American cuisine.
• Fantastic in rice dishes, stews, chocolate cakes, and spiced ganache.
• Add to any hot beverage, like tea, coffee, cider, or hot cocoa for some extra warmth.
• Simmer in Indian curries, especially chicken, lamb, or vegetable.
• Use in dumplings, pickles, chutneys, soups, and vinegars.
• Matches well with chocolate, yogurt, nuts, apples, apricots, blueberries, bananas, cherries, oranges, and some vegetables, like squash, cauliflower, corn, carrots, onions, corn, tomatoes, and spinach.
• Can be combined with black pepper, allspice, cardamom, nutmeg, ginger, and ground cloves

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