Indonesian Cinnamon Chips, Cinnamomum burmannii, from the family Lauraceae is closely related to avocado, bay laurel, Vietnamese cinnamon and Ceylon cinnamon. Also known as Cassia Cinnamon Chips or Cracked Cassia Cinnamon.
Indonesian cinnamon was first cultivated in West Sumatra in the region around the city Padang. 85% of the cinnamon in today’s world market originates from Indonesia. Most of it grows in the western part of the island of Sumatra, also known as Sumatra Barat, the geography of this region is laced with hilly rainforests and active volcanoes.
Surprisingly, Indonesians do not use cinnamon frequently. It is used in some sweets and is added in small amounts to some dishes including a spicy beef stew called “rending”.
Indonesian Cinnamon is also called Guang dong gui or Shan yu gui (Chinese), Cannelle de Padang (French), Pandang Zimt or Indonesischer Zimt (German), Kayo Manis Padang (Indonesian), Falsa Canforeira (Portuguese) and Canela de Java (Spanish). In this country it is called Korintje, Batavia cassia or Padang cassia.