Badia
Badia Mexican Cinnamon Sticks
What it is
These are whole, dried pieces of bark from the Cinnamomum verum tree, commonly known as Ceylon cinnamon. Mexican cinnamon, also called 'canela', is distinct from cassia cinnamon, which is more commonly found in North America. It has a more delicate, complex flavor profile. The sticks are typically rolled pieces of bark, varying in thickness and color from light brown to reddish-brown. They are a natural product, harvested and dried for culinary use.
How people cook with it
Cinnamon sticks are a versatile ingredient used to infuse flavor into both sweet and savory dishes. They are ideal for slow cooking and simmering.
- Infusing beverages like cider and tea
- Adding warmth to rice and grains
- Flavoring stews and braised meats
- Enhancing baked goods
To release their flavor, cinnamon sticks are often added to liquids during cooking. They can be simmered in milk for custards, steeped in water for teas, or added to simmering sauces and stews. For a more intense flavor, they can be lightly toasted before use. The sticks are not typically eaten whole; instead, they are removed before serving or ground into a powder. They can be used whole in potpourri for their aroma.
How it differs from similar foods
Mexican cinnamon, or canela, is generally considered milder and more floral than the spicier, more pungent cassia cinnamon. Its texture is also often more brittle and easier to break apart. This makes it ideal for subtle flavor infusions where a less aggressive cinnamon note is desired.
Who it is for
Home cooks and bakers seeking authentic flavors will appreciate this ingredient.
How to keep the rest
Store unused cinnamon sticks in an airtight container in a cool, dry place away from direct sunlight. This will help preserve their aromatic qualities and prevent them from becoming too brittle or losing their flavor over time. Proper storage ensures they remain potent for future use.