Korintje cinnamon is a variety of the cassia cinnamon however both names are used interchangeably. Korintje is also often referred to Padang Cassia or Ceylon Cinnamon.
It is the most common type of cinnamon used in many recipes and desserts. Korintje is often commercially used for pre-packed foods and deserts. This type of cinnamon is popular among bakers and restaurants as they are usually priced lower and have the familiar cinnamon flavor most people expect. While the cinnamic aldehyde of cassia cinnamon varies between 0.9% and 7%, Korintje cinnamon contains between 0.9% and 3% of this essential oil.
Korintje is classified by three grades: A, B, or C. The highest form of Korintje cinnamon is smooth, milder and sweeter than other varieties of cinnamon and usually packs a light heat. A grade Korintje cinnamon is more pungent than the lower grades. Grade C Korintje cinnamon is slightly more bitter than other grades.
Korintje cinnamon is used in recipes that have a high level of sweetness, this type of cinnamon can be mostly found in cookies, ice cream, cakes, pastries, and pies. It also provides a good amount of cinnamon flavor to hot beverages.
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