Indonesian/Korintje Cinnamon ~3%Oil (C.burmannii)

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Indonesian Cinnamon is technically called Cassia (not cinnamon) - though we call it cinnamon in North America. It's what we associate with cinnamon buns or red cinnamon heart candies and is the de-facto standard for baking with it's  hot, front of mouth heat.

We call this kind of cinnamon "Korintje Cinnamon"

Volatile Oil ~ You'll notice that most of our listings have a "Volatile Oil" specification on them. The volatile oil is what makes a cassia stand out. Most cassias sold comercially will have anywhere from 1.5 to 2.8 percent - this is a very good way to classify the character and intensity that the spice will bring. True cinnamon doesn't have this specification usually, but cassias do.