This type of cinnamon is one of the four main types of cinnamon used for cooking. Also known as Indonesian cinnamon or Padang Cassia, this type of cinnamon only grows in Indonesia and is the most common type used in North America.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.
One of the oldest spices in the world, it has long been considered a medicinal plant. With a deep color, strong flavor and a sharp, bitter edge that goes well with coffee.
PRODUCTION: cinnamon, a tree is grown for about 2 years.
FLAVOR: With a deep color, strong flavor and a sharp, bitter edge that goes well with coffee.
USE: The most common way cinnamon is used as Cinnamon powder for baking pastries, sprinkled on coffee or tea and just mixed with honey and eaten direct. The quills and chips are used for making chai tea blends, pickling spice blends, or in mixology. Also put in a simmering pot of cider or wine to mull.
STORAGE: Cinnamon should be kept in a tightly sealed glass container in a cool, dark and dry place. Ground cinnamon will keep for about six months. Alternatively, you can extend their shelf life by storing them in the refrigerator. To check to see if it is still fresh, smell the cinnamon. If it does not smell sweet, it is no longer fresh and should be discarded.