Cinnamon Sticks, 4 Inch

<p>If ground cinnamon is a whistle, then a cinnamon stick is a bullhorn. With a loud frat boy screaming into it. Probably while a bit tipsy. What we’re saying is that the stick is stronger.</p>

Cinnamon is sourced from the bark of various species of the genus Cinnamomum. Cinnamomum is a tree farmed in much of Asia, though primarily in Indonesia, China, and Vietnam. The spicy and unique flavor, sweet aroma, and warm heat are derived from an essential oil called cinnamaldehyde.

To produce cinnamon, a tree is grown for about 2 years. Afterwards, it is chopped down to a stump, from which dozens of small shoots will spring up. The shoots are allowed to mature and thicken to about two inches in diameter. After the green outer bark is shaved off the inner bark is bruised and struck evenly until it releases from the heart of the wood. This inner bark is then removed in large sheets, cut into strips, and air-dried. These strips are then curled into quills of cinnamon that are then further dried in ovens or by baking them outside under the sun. After achieving a sufficient tan the quills are sent on their way to the world.

Our cinnamon sticks are made from Korintje cinnamon, otherwise known as Indonesian cinnamon. This cinnamon isn’t as spicy or penetrating as other types of cinnamon, which for quills is a good thing as you can’t control the flavor as easily. Sourced from the rolling hills of Indonesia, Korintje offers an extremely sweet variety that won’t invade a recipe and conquer it in the name of cinnamon. Rather, it strolls in with a sweet word and scintillating personality and sweeps it off its feet.

A cinnamon stick also has a certain rustic charm to it. Add them as garnish to drinks or to top a cake laced with cinnamon.

Sticks, unlike powder, can be used more than once. After using them in sweet or savory cooking, wash them off and store them somewhere dark to dry. They can be used a second time, or perhaps used for homemade potpourri or other craft projects. We love to place an old stick in a jar of sugar and hide it away. After a few months the sugar will absorb the scent and, ta-da, cinnamon sugar without ground cinnamon.