Cinnamon: The Soul of Sweets

By Indonesia Gastronomy Network

in association with Negeri Rempah Foundation

Cinnamon in Glass by Cahyadi Putra (Negeri Rempah Foundation)Indonesia Gastronomy Network

Cinnamomum burmanii originates in Indonesia.

Cinnamomum burmanii , also known as Indonesian cinnamon, Padang cassia, Batavia cassia, or korintje, is one of several plants in the genus Cinnamomum whose bark is sold as the spice cinnamon.

Typ Asia E. Indies Java.Sumatra. BorneoLIFE Photo Collection

In Indonesia, cinnamon was planted in Java starting in 1825. However, the cinnamon production there was less successful.

Ind Agricultural "Arrow-Root" "Cinnamon"LIFE Photo Collection

The largest production of cinnamon is in Kerinci, Jambi.

West Sumatra and South Kalimantan are also becoming cinnamon production areas.

Ind Agricultural "Arrow-Root" "Cinnamon", From the collection of: LIFE Photo Collection
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In the past, the journey of the Indo-Malays to Madagascar, Africa also formed a maritime route known as the Cinnamon Route. There were DNA similarities between the people of Madagascar and Indo-Malays.

Small Cinnamon Rolls by Cahyadi Putra (Negeri Rempah Foundation)Indonesia Gastronomy Network

The tree can grow between 7-10 meters.

Cinnamon is the bark that comes from trees that are at least 2-5 years old or older. The harvest period for cinnamon is during the rainy season because the bark (cortex) is easier to separate from the wood.

Cinnamon in Basket by Josh Catti Rahadi (Negeri Rempah Foundation)Indonesia Gastronomy Network

The bark is still damp or wet, so it must be dried first.

The shape can be curved like what we usually see normally because it is rolled by hand. The small rolls of cinnamon can be joined or wrapped around the other smaller pieces.

Cinnamon by Cahyadi Putra (Negeri Rempah Foundation)Indonesia Gastronomy Network

Cinnamomum verum has the best fragrance when compared to other species. It tastes sharp, warm and sweet. The older the tree is and the thinner the strips of bark, the stronger the aroma and flavor it produces.

Cinnamon Strips by Cahyadi Putra (Negeri Rempah Foundation)Indonesia Gastronomy Network

In the market, apart from being found in the form of sticks that have been cut between 5-10 cm, cinnamon is also found in powder form. Its smell is easy to lose, so it should be stored in a closed container to keep the fragrance.

Cinnamon Cookies by Cahyadi Putra (Negeri Rempah Foundation)Indonesia Gastronomy Network

Cinnamon is used in candies, chocolates, drinks and cakes.

Cinnamon is an essential spice in a variety of savory and sweet foods, such as processed rice, soups, curries, and meats.

Wedang Uwuh by Cahyadi Putra (Negeri Rempah Foundation)Indonesia Gastronomy Network

Cinnamon can reduce LDL levels.

Cinnamon can reduce blood sugar levels, making it suitable for those with diabetes. Cinnamon is useful for treating colds, sore throats, toothaches, bad breath, insomnia, infections, Alzheimer's, and cancer.

Credits: Story

Cahyadi Putra
Image and Design:
Cahyadi Putra (photographer), Josh Catti Rahadi (photographer), Vinka Alberta (layouter)
This exhibition is part of Indonesia Gastronomy Network, in association with Google Arts & Culture and Negeri Rempah Foundation.

Credits: All media
The story featured may in some cases have been created by an independent third party and may not always represent the views of the institutions, listed below, who have supplied the content.
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