Product Description
PURPOSE
WHAT IS IT?
Cinnamon’s bark gives it a spicy, fragrant bite. The “stick” is a peeled piece of the inner bark of one of many cinnamomum trees. The bark is loaded with the essential oil cinnamaldehyde.
EXPERIENCE
Cinnamon is a powerful spice that brings a sweet flavor to the table, without actually containing sugar. In small amounts, it is warming. 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, or if part of a dish in a pressure cooker like the Instant Pot.
CULINARY GEOGRAPHY
Most of the commercial cinnamon is farmed in Asia. Indonesia, China, and Vietnam all produce it. There are distinct variations of flavor based upon where it is grown. Vietnamese, aka “Saigon,” cinnamon is a cinnamon cousin of true cinnamon, although it is marketed as “cinnamon.”
It is used in European countries as a spice for sweet dessert recipes, hot beverages, breads, and more. Across Asia, it is used in a wide variety of sweet, as well as savory, recipes.
TRADITIONAL USES
- Makes a spicy stir-stick in hot cider, mulled wine, and other hot beverages;
- A staple aromatic seasoning of poultry, and rice, in Moroccan cuisine;
- Popular alcohol flavoring for “fireball” whiskey, and rock n’ rye, among others.
IMPROVISATIONAL ‘RIFFS’
- An aromatic in my Luau Pork recipe.
- Add to pork bones, with other spices, for my Asian broth;
- A cinnamon stick, soaked in a neutral spirit, along with other herbs/spices, makes for spicy cocktail bitters;
- Add one to a jar of preserved peaches with a 1/2 tsp of bourbon vanilla to pop the palette!
THE BACKSTORY
To produce cinnamon, a tree is grown for about two years. The outer bark is shaved off, the inner bark is then removed in large sheets, cut into strips, called quills. The quills are then dried.
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
- Afrikaans: Kaneelstokkie
- Albanian: Shkop kanelle
- Arabic: عود القرفة
- Armenian: Դարչինի ձող
- Azerbaijani: Darçın çubuğu
- Basque: Kanela makila
- Belarusian: Палачка карыцы
- Bengali: দারুচিনির লাঠি
- Bosnian: Štapić cimeta
- Bulgarian: Пръчка канела
- Catalan: Branca de canyella
- Chinese (Simplified): 肉桂棒
- Chinese (Traditional): 肉桂棒
- Croatian: Štapić cimeta
- Czech: Skořicová tyčinka
- Danish: Kanelstang
- Dutch: Kaneelstokje
- English: Cinnamon stick
- Estonian: Kaneelipulk
- Filipino (Tagalog): Patpat ng kanela
- Finnish: Kanelitanko
- French: Bâton de cannelle
- Galician: Pau de canela
- Georgian: დარიჩინის ჯოხი
- German: Zimtstange
- Greek: Ξύλο κανέλας
- Gujarati: દાલચિનીનો સ્ટિક
- Haitian Creole: Baton kannèl
- Hebrew: מקל קינמון
- Hindi: दालचीनी की डंडी
- Hungarian: Fahéjrúd
- Icelandic: Kanilstöng
- Indonesian: Batang kayu manis
- Irish: Bata cainéil
- Italian: Stecca di cannella
- Japanese: シナモンスティック
- Kannada: ದಾಲ್ಚಿನ್ನಿ ಕಡ್ಡಿ
- Kazakh: Даршын таяқшасы
- Khmer: ដើមស៊ីណាមុន
- Korean: 계피 스틱
- Kurdish: Darçînê çûb
- Lao: ໄມ້ອົບເຊຍ
- Latvian: Kanēļa standziņa
- Lithuanian: Cinamono lazdelė
- Macedonian: Стапче цимет
- Malay: Batang kayu manis
- Malayalam: കറുവപ്പട്ട സ്റ്റിക്ക്
- Maltese: Stikka tal-kannella
- Maori: Rākau hinamona
- Marathi: दालचिनी काडी
- Mongolian: Шанцай мод
- Nepali: दालचिनीको डण्डी
- Norwegian: Kanelstang
- Pashto: د دارچیني لرګی
- Persian (Farsi): چوب دارچین
- Polish: Laska cynamonu
- Portuguese: Pau de canela
- Punjabi: ਦਾਲਚੀਨੀ ਦੀ ਡੰਡੀ
- Romanian: Baton de scorțișoară
- Russian: Палочка корицы
- Serbian: Штапић цимета
- Sinhala: කුරුඳු කූරු
- Slovak: Škoricová tyčinka
- Slovenian: Cimetova palčka
- Somali: Qori qorfe
- Spanish: Rama de canela
- Swahili: Fimbo ya mdalasini
- Swedish: Kanelstång
- Tamil: இலவங்கப்பட்டை குச்சி
- Telugu: దాల్చిన చెక్క కడ్డి
- Thai: อบเชยแท่ง
- Turkish: Tarçın çubuğu
- Ukrainian: Паличка кориці
- Urdu: دارچینی کی ڈنڈی
- Uzbek: Dolchin tayoqchasi
- Vietnamese: Thanh quế
- Welsh: Ffon sinamon
- Xhosa: Intonga ye-sinamoni
- Yiddish: צימערינג שטאַנג
- Yoruba: Igi sinamoni
- Zulu: Induku yesinamoni
Get top quality from our friends at SpiceJungle..
Reviews
There are no reviews yet.