Cinnamomum burmannii

Cinnamon, which in english is used to refer to any number of plants from the cinnamonum genus, is a popular and well known cooking and baking spice the world over. You may have enjoyed it seasonally or likely it is in one of your favorite delicacies – known in the west as a spice for baked goods and sweets, and in the east as a common savory soup and curry spice. Across the Cinnamonum genus, each species (‘Chinese’ Cinnamon – Cinnamomum cassia, ‘Ceylon’ cinnamon – C. verum, ‘Saigon’/’Vietnamese’ cinnamon – C. loureiroi, ‘Indonesian’/’korintje’ cinnamon – C. burmannii, and ‘Malabar’ cinnamon – C. citriodorum) has it’s own quality of taste and aromas, as well as some differences in chemical makeup such as coumarin and eugenol content [1]. While all are recognized as cinnamon, distinction is important for true culinary nuance.

Mandala Naturals uses Cinnamonum brumanii in our chocolates because of the variety’s more subtler flavor compared to the more common Cinnamomum cassia used broadly in the US, sometimes without attention to the it’s difference in flavor.  The ‘Indonesian’ burmannii cinnamon adds to sweetness and subtle spice to the nuanced flavors of our low-carb superfood Wild Chai and Cacao Alchemy, as well as the coconut palm sweetened Cloud Forest superfood chocolate bar.

But it’s not just for taste! Cinnamon is a superfood and ancient traditional medicinal featured in our superfood chocolate bars.