Cinnamon/Cassia is a stem bark of the various species of the evergreen laurel tress native to Indonesia and other parts of South and Central Asia. This reddish brown bark is peeled off the tree trunk, formed into quills which are then dried and cut into thin strips or ground into powder.
Indonesian Cinnamon/Cassia has aromatic sensory qualities similar to its counterpart in Sri Lanka. It contains an essential oil (cinnamic aldehyd) but does not contain eugenol. It is much thicker (1 to 3mm) than the Sri Lankan variety and therefore less breakable. Indonesian cinnamon is superior in quality to Chinese and Vietnamese cassia which are not so much in fragrance, less pure and more bitter when tasted and contain more slime components.
Indonesia Cinnamon / cassia in normally found in the Kerinci region of West Sumatra.
Possibly the most common baking spice; Cinnamon is used in cakes, cookies, and desserts throughout the world. Cinnamon is also used in savory chicken and lamb dishes in the Middle East. In American cooking, Cinnamon is often paired with apples and is used in other fruits and cereal dishes.
In Chinese cookery / Cinnamon / Cassia is an essential ingredient used in the famous “five spice” powder. Cassia is also used to flavor sweet dishes and is also an ingredient in curry powder.
In Indonesia Cinnamon / Cassia is added to meat stews like ‘Rendang’ – a spicy beef stew in west Sumatra.