Description
Cinnamon sticks can be used in tea, curries, stews, soups, rice, mulled wine, desserts or distilled into extract. Cinnamon sticks add great flavor, improves food palatability and gives a fabulous aroma to baked goods,
Cassia Cinnamon sticks are used in recipes which call for an overt Cinnamon taste, Because Cassia Cinnamon sticks tend to be spicy with a strong aroma it is ideal for coffee. The sticks are hard and can often be used as a stir stick too. Mild soft Ceylon Cinnamon sticks are not ideal for this. Cassia Cinnamon is more often ground into powder for use in baked foods or to sprinkle on food.
Ceylon Cinnamon because it is mild is used in far more complex recipes where Cinnamon does not take stage. It has more range and mixes well with many ingredients to create complex multi layered flavors. It can be used whole or broken into small pieces so the aroma and flavor comes out. In Sri Lanka a small piece of cinnamon is used in virtually every curry recipe. It is the best for making Cinnamon stick tea. In desserts like Crème Brûlée it brings out a refined sophistication and heady aroma.
While Cinnamon powder is more convenient, using whole Cinnamon sticks tends to give a fresher taste. Cinnamon sticks have higher levels of the oils that make Cinnamon so compelling. And sometimes, like in rice or cinnamon stick tea you just can’t use powder. It would be messy. Here are some neat ways to use Cinnamon sticks that you may not have thought of.
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