Product Description
PURPOSE
WHAT IS IT?
Cinnamon (/ˈsɪnəmən/ sin-ə-mən) is a spice obtained from the inner bark of several tree species from the genus Cinnamomum. Cinnamon is used in both sweet and savoury foods. The spicy and unique flavor, sweet aroma, and warm heat are derived from an essential oil called cinnamaldehyde.
EXPERIENCE
Cinnamon is a powerful spice that brings a sweet flavor to the table without actually containing sugar. In small amounts its warming and in larger quantities the flavor takes on a hot and spicy intensity. Cinnamon sticks are easy to use whole, as their flavor will quickly spread throughout the dish, especially if allowed the time to steep.
TRADITIONAL USES
- Key ingredient in spiced chai tea
- Added to granulated sugar to create cinnamon sugar
- Added whole to potpourri
- Popular alcohol flavoring, (Cinnamon Fireball Whiskey)
IMPROVISATIONAL ‘RIFFS’
- Torch the stick lightly → drop into hot cider or wine
- Simmer whole in braises → pull before serving
- Infuse into rice while cooking → remove at finish
- Stir hot coffee with the stick → slow extraction
THE BACKSTORY
To produce cinnamon, a tree is grown for about 2 years. After the green outer bark is shaved off, the inner bark is then removed in large sheets, cut into strips, and dried. Traditionally cinnamon has been used by in dishes from around the world, and thankfully it’s common enough to be found affordably all over the globe.
The Sri Lankan grading system divides the cinnamon quills into four groups:
- Alba, less than 6 mm (0.24 in) in diameter
- Continental, less than 16 mm (0.63 in) in diameter
- Mexican, less than 19 mm (0.75 in) in diameter
- Hamburg, less than 32 mm (1.3 in) in diameter
AKA
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