CINNAMON (GROUND

Stick)

Cinnamon’s warm, distinctive flavor was a prize of ancient trade routes, so much so that savvy spice traders crafted elaborate tales to keep their sources a secret.

In one such legend, cinnamon sticks formed the nests of giant, predatory birds perched high in the mountains of faraway lands. Only the bravest traders dared to bait the birds with cuts of fresh meat. When the birds returned to their nests with their heavy bounty, the nests would break and the traders would eagerly scoop up the cinnamon to take to market.

Today, it’s widely known that cinnamon is harvested from the bark of tropical evergreen trees. There are two main varieties of the bark: Ceylon cinnamon and cassia.

Though the names are often used interchangeably, meticulous cooks opt for cassia’s stronger flavor and aroma. Taste preference between cinnamon and cassia is usually dependent on where you live; in the U.S., people traditionally prefer cassia (although it is almost always labeled as cinnamon) whereas Ceylon cinnamon is the norm in Europe.

Spice Islands sources premium cassia cinnamon from the forest plantations of Vietnam. The high volatile oil content produces a spice with a deep, reddish-brown color, intense fragrance and sweet, red-hot-candy-like flavor—traditional retail cinnamon is woody with a tan hue and mild aroma, thus it literally pales in comparison.

Compare it on your own! The best test is to lick your finger and taste Saigon cinnamon against any other cinnamon straight out of the bottle. You’ll taste the difference.

STICK

Cinnamon sticks curl into their distinctive shape as the bark dries. Other pieces are cracked and ground to make ground cinnamon.

Whole cinnamon sticks can be used to provide continuous flavor to drinks such as apple cider or spiced peach nectar.

TRY IT WITH…
Cakes, Pies & Cookies
Fruit Muffins
Pancake & Waffle Batters
Indian Curries
Squash & Sweet Potatoes
Duck & Pork Dishes