Cinnamon Sticks Indonesia Organic

$6.00

SINGLE INGREDIENT | ORGANIC | NON-GMO | WHOLE

This is the cinnamon flavor you grew up on, the one behind the apple cider and the holiday kitchen. Indonesian Korintje sits right in the middle: sweeter and gentler than Vietnamese, bolder than Ceylon, an easy all-rounder for whatever you're simmering. Drop a whole stick in cider, chai, or a pot of stew and it infuses clean, familiar warmth without clouding the pot or leaving grit.

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What We tell customers about Indonesian Cinnamon Sticks

When someone at the store isn't sure which cinnamon to grab, this is the one we hand them. Indonesian Korintje is the cinnamon most people already know, because it's what fills the jars at the grocery store. Our difference is freshness: supermarket sticks can sit for a year or more, while ours are fresh and high quality, so you actually smell and taste the warmth when you open the bag. Ours is also organic.

We call it the all-rounder cinnamon, and we mean that as a compliment. It's not as bold and hot as our Vietnamese, and not as light and floral as our Ceylon, which makes it the one that just works in almost anything, cider, chai, oatmeal, a braise, a pot of rice. If you only want one cinnamon in the cupboard, this is the safe pick.

One tip we like to pass along: to get the most out of a stick, give it time in the liquid. Drop it in early and let it simmer a good ten to fifteen minutes so the oils have time to release, then fish it out before serving. And if a recipe calls for ground, just snap a stick and grind it fresh, it's stronger than anything pre-ground in a jar.

  • What to use it on

    Simmer a stick in mulled cider, wine, or a hot toddy while it warms on the stove.

    Drop one into a pot of chai, coffee, or cocoa for familiar cinnamon warmth.

    Add a stick to braised meat, curry, tagine, or a pot of rice, then pull it out before serving.

    Simmer one in a simple syrup, poached fruit, or rice pudding, or break a stick and grind it fresh when a recipe calls for ground cinnamon.

  • How the pros use it

    Reach for sticks whenever you're flavoring a liquid: cider, chai, syrups, braises. A whole stick infuses clean flavor without clouding the pot or leaving grit, and you pull it out before serving.

  • What to pair it with

    Whole Cloves Organic

    Add whole cloves alongside a cinnamon stick in mulled cider, chai, or holiday simmer pots for a deeper, richer spice profile, and they're the second spice in our spiced rum recipe below.

    Nutmeg Whole Organic

    Grate a little nutmeg with your cinnamon for the classic warm-spice pairing in baked apples, oatmeal, cocoa, and holiday baking.

Put Indonesian Cinnamon Sticks To Work

Spiced Cinnamon Rum

Serves 4

A warm, citrusy spiced rum simmered with whole Indonesian cinnamon sticks and cloves, finished with orange juice and a splash of rum.

Ingredients

  • 3 cups water
  • 2/3 cup light brown sugar
  • 2/3 cup dark brown sugar
  • 1 lime, juiced
  • 1 pinch salt
  • 1 tsp whole cloves
  • 4 to 6 Indonesian cinnamon sticks
  • 1/2 cup orange juice
  • 4 oz rum, more to taste

Instructions

  1. Bring the water, both kinds of sugar, lime juice, salt, cloves, and cinnamon sticks to a boil. Simmer for 5 to 10 minutes.
  2. Remove from the heat and stir in the orange juice.
  3. Add the rum, to taste.
  4. Reheat without boiling. If it boils, the alcohol will cook off.
  5. Strain and serve hot. Enjoy!

Download the printable recipe card (PDF)