Korintje cinnamon is one of the four main types of cinnamon used for cooking. Also known as Indonesian cinnamon or Padang Cassia, this type of cinnamon only grows in Indonesia and is the most common type used in North America.
Kortintje cinnamon grows on trees that can reach over 20 feet in height, and its scientific name is Cinnamomum burmanni. Part of the reason that this type of cinnamon is so commonly used in North America is due to the fact that it is much cheaper than the other types. It is considered to have the spiciest taste, but it also contains high levels of coumarin, a chemical known to cause liver damage in high amounts.
While Korintje is the most common cinnamon used in North America, Europe and much of the rest of the world more frequently use Ceylon cinnamon, as this was the type that was first brought to the continent by traders more than 400 years ago. Some cooks prefer Ceylon for use in desserts, as its flavor is much milder and sweeter, whereas the strong taste of Korintje cinnamon can overpower the dish. Compared to Ceylon cinnamon, Korintje is much harder, more brittle and has a much darker, reddish-brown color.