CINNAMON STICKS

Description

Profile: As a whistle, ground cinnamon is ground cinnamon. With a loud frat dude yelling. Probably drunk. That is, the stick is stronger.

Details:

Cinnamon comes from the bark of several Cinnamomum species. In Indonesia, China, and Vietnam, cinnamonomum trees are grown for their oil. Cinnamaldehyde, an essential oil, gives the dish its spicy, peculiar flavor, sweet perfume, and warming warmth.

About 2 years are needed to generate cinnamon. Later, a stump is cut from it, dozens of small shoots emerging. Aim for a two-inch diameter for the shoots. It is then battered and struck uniformly until it separates from the wood's heart. Large sheets of inner bark are peeled, sliced, and dried. Crinkled cinnamon quills are dried in ovens or outdoors. The quills are then sent out into the world with a sufficient tan.

4” cinnamon sticks manufactured from Indonesian cinnamon (Korintje). Nowhere near as hot or penetrating as other cinnamons, which is wonderful for quills because it makes taste control easier. Korintje, from the Indonesian hills, is a very sweet cinnamon substitute. Not with a lovely word, but with a captivating personality.

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

Unlike powder, sticks can be re-used. WASH THEM AFTER USE AND DRY THEM IN DARKNESS Reuse them for homemade potpourri or other crafts. We like to hide old sticks in sugar jars. Sugar absorbs the scent after a few months and becomes cinnamon sugar without the powder.