Cinnamon Sticks: Types And Uses In The Kitchen
Cinnamon is a widely used spice in cooking due to its aroma and flavor. Find out what types of cinnamon sticks are, tips for cinnamon sticks for cooking, buying and storing, and its use in different dishes and drinks. Buy cinnamon stick in bulk here.
Types of cinnamon sticks:
When it comes to buying a cinnamon stick in bulk, how can you tell the difference between cinnamon and cassia?
Cinnamon (Cinnamomum Zeylanicum) is the inner bark of the dried cinnamon tree. The bark is extracted by a cut and left to dry for 4-5 days in the shade until it curls and acquires a brown color that turns reddish-brown through sulfur application. These wafers are cut into commercial dimensions and packaged for export. Cinnamon sticks are also marketed in powder form, and it is used mainly in bakery products.
Although cinnamon is a tree of Chinese origin, it is currently grown mainly in Sri Lanka and in India, southern China, Brazil, and Madagascar.
The diversity of Cinnamon sticks
Among the different types of cinnamon according to its origin, Sri Lankan cinnamon or Ceylon cinnamon is the one that is considered to be of the best quality.
The bark of other trees other than cinnamon is also known by the name of cinnamon, such as Padang cinnamon (Cinnamomum burmanni), Saigon or Amman cinnamon (Cinnamomum loureini), regina cinnamon, Goa cinnamon, cinnamon from Malabar, Java cinnamon, and Cayenne cinnamon, which comes from a low-quality Cinnamomum zaylanicum.
Cinnamon is the bark of the Cinnamomum cassia. It is a spice very similar to cinnamon, which has the same applications and is presented ground or in the branch. However, its aroma is more intense and not as appreciated, so its price in the market is much lower, and it is sometimes fraudulently marketed as cinnamon.
Composition and effects:
The essential oil of cinnamon is responsible for its flavoring power, constituting 1.3% of this spice. In addition to the essential oil, cinnamon contains other substances, such as tannins, resins, mucilage, pectin, carbohydrates, and minerals.
Moderate consumption of cinnamon sticks, as with many spices, produces beneficial effects on the digestive system.
Use of cinnamon sticks for cooking in the kitchen:
Cinnamon has a sweet and pleasant woody smell, very delicate and intense. It is used as a flavoring for both sweet and savory dishes and the preparation of various derivative products.
The cinnamon stick is suitable for flavoring infusions and other beverages, such as pacharan or cider. At the same time, in powder, it is used above all in pastry and bakery and the preparation of dishes based on rice and flours.
In Arab countries, cinnamon sticks are used mainly to flavor various meat dishes. For example, in Morocco, lamb tajin is prepared with cumin, cinnamon, and other spices. In Iran, a dish called khorak is made. In North Africa, ras el hanout, a combination of about 20 spices very popular in North Africa.
Cinnamon is used in confectionery to flavor various desserts, such as rice pudding, cinnamon pears, chocolate desserts, French toast, cookies, and cakes. It is also used to flavor beverages, such as certain beers and wines. In India, the most popular tea, called chai, is composed of cinnamon sticks, cloves, cardamom, ginger, and sugar, to which black tea is added, generally served with milk.
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