Fuchs · 3st
Fuchs Cassia Cinnamon Sticks
What it is
These are whole cinnamon sticks derived from the bark of the Cassia tree. They are a popular spice known for their warm, sweet, and slightly spicy aroma and flavor. The sticks are dried and rolled, preserving their natural oils and potent scent. They are a staple in many kitchens for adding depth and complexity to both sweet and savory dishes. The natural oils contribute to their distinct fragrance and taste profile.
How people cook with it
Cinnamon sticks are versatile and can be used whole or ground. They infuse liquids and dishes with their characteristic flavor.
- Infusing beverages
- Adding to stews
- Baking desserts
- Flavoring rice dishes
To release their full flavor, gently toast the cinnamon sticks in a dry pan over low heat until fragrant. This process awakens the aromatic oils. You can then add them whole to simmering liquids like mulled wine, cider, or broths. For baking, they can be added to fruit pies, cakes, or cookies, and removed before serving, or ground into a fine powder for a more uniform distribution of flavor. They are excellent for slow-cooked dishes where their flavor can gradually meld.
How it differs from similar foods
Cassia cinnamon is generally stronger and spicier than Ceylon cinnamon. It has a more pronounced, robust flavor that stands up well in cooking. Ceylon cinnamon, often called 'true cinnamon,' is milder and more delicate, making it preferred for certain pastries where a subtler sweetness is desired.
Who it is for
Home cooks and bakers who enjoy adding warm, aromatic spices to their culinary creations.
How to keep the rest
Store the remaining cinnamon sticks in an airtight container in a cool, dark, and dry place. This will help to preserve their potent aroma and flavor for an extended period. Avoid exposure to moisture and direct sunlight, which can degrade the quality of the spice.