Korintji Cinnamon

Korintji cinnamon is a variety of cassia cinnamon, native to Indonesia, primarily grown on the island of Sumatra. It is known for its strong, pungent flavor and aroma, often described as spicier and less sweet than Ceylon cinnamon. The bark is harvested from the Cinnamomum burmannii tree and dried.

Manufacturers use Korintji cinnamon primarily as a flavoring agent, adding its warm, spicy notes to a wide variety of baked goods and desserts. It is commonly found in cakes, cookies, breads, and pastries, where it contributes a distinct aroma and taste.

In the U.S., cinnamon, including Korintji, is generally recognized as safe (GRAS) by the FDA when used as a food ingredient. It is a source of antioxidants and has been studied for potential health benefits, though research is ongoing and findings are mixed. Regulatory bodies like EFSA have evaluated cinnamon and its components, but do not set specific ADIs for typical food use. High intake of cassia cinnamon, which contains coumarin, has raised concerns due to potential liver effects in sensitive individuals, but typical dietary consumption is unlikely to cause harm.