Cinnamon is sourced from the bark of various species of the genus Cinnamomum. Cinnamomum is a tree farmed in much of Asia, though primarily in Indonesia, China, and Vietnam. The spicy and unique flavor, sweet aroma, and warm heat are derived from an essential oil called cinnamaldehyde.

To produce cinnamon, a tree is grown for about 2 years. Afterwards, it is chopped down to a stump, from which dozens of small shoots will spring up. The shoots are allowed to mature and thicken to about two inches in diameter. After the green outer bark is shaved off the inner bark is bruised and struck evenly until it releases from the heart of the wood. This inner bark is then removed in large sheets, cut into strips, and air-dried. These strips are then curled into quills of cinnamon that are then further dried in ovens or by baking them outside under the sun. After achieving a sufficient tan the quills are sent on their way to the world.

Korintje cinnamon is traditionally grown in Indonesia, though Madagascar has been getting in on the action. Korintje is a commercial cinnamon that doesn’t nip at you as other cinnamons do. Instead, it’s mellow and considered much sweeter than other varieties. This is a good baking cinnamon when you need it be part of a team instead of the star player. Add it to apple pies or challah, or use it in Asian-inspired braises to add just the right amount of that toasty flavor.