CINNAMON BARK MEXICAN

Description

Profile: If ground cinnamon is like a whistle, then a cinnamon stick is like a loud speaker. With a loud frat boy yelling at it. Maybe when they were a little high. The stick is stronger.

Details:

Cinnamon comes from the bark of Cinnamomum species. Cinnamomum is a tree grown in Indonesia, China, and Vietnam. Cinnamaldehyde, an essential oil, provides the spicy flavor, sweet scent, and warm heat.

Cinnamon is grown for around 2 years. Next, a stump is removed, from which dozens of little shoots will emerge. Aim for a two-inch diameter shoot. After shaving the green outer bark, the inner bark is crushed and tapped until it separates from the wood's heart. Large sheets of inner bark are removed, sliced into strips, and dried. These strips are then twisted into cinnamon quills and dried in ovens or outside in the sun. The quills are then put out into the world to tan.

Our 4” cinnamon sticks are produced from Indonesian cinnamon (Korintje). It's not as spicy or penetrating as other cinnamons, which is nice for quills because you can't control the flavor as easily. Korintje, from the Indonesian hills, is a sweet variety that won't invade a recipe and dominate it. Not with a pleasant phrase but with a captivating personality that sweeps it off its feet.

A cinnamon stick is also rustic in appearance. Use them to decorate drinks or a cinnamon-flavored cake.

Unlike powder, sticks can be reused. After using them in sweet or savory dishes, wash them and dry them. They can be reused, or used to make homemade potpourri or other crafts. We like to hide an old stick in a jar of sugar. Sugar absorbs the aroma and becomes cinnamon sugar without ground cinnamon.