The Most Cultivated Cinnamon Varieties in Indonesia

Cinnamon, known for its distinct flavor and aroma, is derived from the bark and leaves of various Cinnamomum species. Globally, there are 54 recorded species of cinnamon, with 12 of them found in Indonesia. The three most commonly cultivated cinnamon varieties in Indonesia are C. burmanii, C. zeylanikum, and C. cassia. Additionally, C. massoi and C. culilawan are also found abundantly in the country's forests.
One of the primary uses of these five cinnamon varieties is the production of essential oils, primarily extracted from their bark and leaves. C. burmanii is renowned for its high content of cinnamaldehyde, accounting for 60-77% of its essential oil composition. C. zeylanikum, on the other hand, contains predominantly eugenol, comprising 65-89% of its essential oil. C. cassia exhibits a combination of eugenol (65-75%) and cinnamaldehyde (26%) in its essential oil.
Among the cinnamon varieties, Indonesia stands out as the largest producer of C. burmanii compared to other varieties. The country's favorable climate and soil conditions provide an ideal environment for the growth and cultivation of this specific species. C. burmanii is known for its robust flavor and is widely used in the culinary industry, particularly in Indonesian traditional dishes and various spice blends.

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