Indonesia is one of the world's leading producers of cinnamon, characterized by its bold, sweet, and warm aroma. This cinnamon, often known as Padang cinnamon or Cassia cinnamon , comes from the bark of the cinnamon tree ( Cinnamomum burmannii ), which is cultivated primarily on the island of Sumatra in the Jambi and West Sumatra regions.

In contrast to the somewhat milder Ceylon cinnamon, Indonesian cinnamon is particularly intense and adds aromatic depth to both sweet and savory dishes. It's perfect for pastries, rice pudding, or mulled wine, and can also add an unexpectedly aromatic touch to curries and other savory dishes.