About 

Over recent years the terms cinnamon “sticks” and cinnamon “quills” have become interchangeable. Cinnamon Sticks are the dried bark of tropical evergreen trees (the bark is curled into compressed “cigars” rather than the woodier outer cassia quills bark that scrolls inwards of as it dries). Sticks have a more fragrant, floral aroma than Cassia Quills. They are lighter in colour and more fragile. The compressed layers can be easily flaked off by hand. Sticks are widely used in desserts, baking and sweeter recipes.  

Uses & Ideas

Add to cream-based preparations (to infuse the cinnamon flavour) in ice-creams, panna cotta, or cream brulee.

Take a break from coffee or tea? Warm some apple cider with a cinnamon stick, Allow the cinnamon to infuse for a few minutes.

Add a cinnamon stick and split vanilla bean to poached stone fruits or sauteed diced apples to serve with pork. 

Braised Red Cabbage - Braise 1 sliced red cabbage in olive oil with 2 finely sliced Spanish onions, 2 grated apples, 1 cinnamon stick, 1/2 tspn ground cloves, ½ tspn ground nutmeg, 1 tbsp red currant jelly, 1 tbsp red wine vinegar. Add 1 tbsp of butter, slow braise 150 degrees C for 60 minutes. Serve with roast duck, pork, or quail. Omit the butter and serve chilled with pastrami on rye bread.

Spiced Shortbread – Add ground cinnamon, nutmeg, and ginger to your favourite sweet shortbread recipe