Warm, comforting, and welcoming, the woodsy, spicy scent of cinnamon practically defines the idea of baked goods. With virtually no tart notes and an inherent depth, cinnamon is often perceived as sweet, and lends itself naturally to sugary applications—who doesn’t love cinnamon sugar on toast in the morning? However, cinnamon can also be used in savory dishes, mellowing out gamy flavors in stews or roasts, or brightening up a heavy dish with its lilting aroma. According to Lior Lev Sercarz, New York-based spice guru and author of the book Spice Companion, cinnamon “…brings sweetness to savory foods and a savory element to desserts. Because of its clove-like scent and warm flavor, it can trick our brains into thinking that dishes made with cinnamon have sugar even if there is none.”
Cinnamon is the inner bark of several different species of laurel tree, all of which are harvested and dried until the bark rolls in on itself. The sticks of bark are known as quills, and there are marked differences between Ceylon cinnamon quills and Cassia cinnamon sticks. Ceylon cinnamon’s scientific name is Cinnamomum zeylanicum, which literally translates as “Cinnamon from Ceylon”, the former name of Sri Lanka, an island located just off the tip of the Indian subcontinent. It is also known as Cinnamomum verum, or “true cinnamon”, which causes a tremendous amount of confusion when tracing the history of cinnamon. This cinnamon is more delicate and papery, with multi-layered quills that are somewhat crumbly. There are three more species of cinnamon: Cinnamomum Cassia, also called Chinese cinnamon or Cassia; Cinnamomum burmannii, originally from Myanmar, which was once called Burma, also known as Korintje, Java, or Indonesian cinnamon; and Cinnamomum loureiroi, or “cinnamon from laurels”, which is also called Vietnamese or Saigon cinnamon. There is some variation in flavor among these three trees, but the harvested bark is thicker and more pungent, which makes for harder quills. These four kinds of trees are all related and are all “true” cinnamons, though there are differences in characteristics between the varieties.
According to Baca, anything that has to soak to get the flavor should use a cinnamon stick instead of ground powder, which should only be used if the recipe you are cooking needs a more evenly distributed flavor.
Cinnamon sticks and powder both have their use case scenarios and both of them are unique in their in own ways. The difference between them is in convenience and taste, not health benefits. To make sure you’re using the best type of cinnamon for your recipe, check the label on your spice rack-or ask at the store!
Both cinnamon sticks and ground cinnamon have similar health benefits, but it’s always nice to have the option of using just one or the other. The main difference between them is convenience – stick cinnamon is hardier than powder, so it lasts longer in your kitchen cupboard. We hope this article has given you some insight into which type of cinnamon would be best suited for your specific needs!
It will be a safe bet to choose sticks if u can’t choose between the two.
They’re more versatile (you can use them in many different recipes) and they don’t have to be refrigerated like the powdered variety does!
Cinnamon sticks are more convenient because they’re easy to find at grocery stores and health food stores alike, but if you want to save money and time by purchasing them online then go for it!
What is the best type of cinnamon?
The “best” type of cinnamon depends on what you’re looking for. Ceylon is wonderful if you want cinnamon that’s delicate, with a citrusy-floral aspect to lighten the woodsy notes. Chinese Cassia cinnamon has straightforward, up-front cinnamon flavor. Saigon cinnamon is bold and more aggressive, and Indonesian cinnamon is the sweetest and most approachable of the Cassia varieties. Ceylon cinnamon is easiest to grind, if you want to do that at home. You also have to consider how you’re going to use the cinnamon. Will you be making cider, or baking cookies? Will you be cooking a traditional Mexican dish, which is traditionally made with Ceylon cinnamon? Or will you be making a savory Thai curry, which would call for Indonesian cinnamon?
Ceylon vs Cassia Cinnamon and Health Benefits
FAQ
Which type of cinnamon is healthiest?
Why are cinnamon sticks more expensive than ground cinnamon?
Is ground cinnamon as good as fresh?
What is the benefit of cinnamon sticks?
What is the difference between cinnamon powder and cinnamon sticks?
Unlike cinnamon powder, cinnamon sticks are crafted from the outer bark of cinnamon trees. These slender, cylindrical pieces of bark retain their natural shape, offering a more intense flavor and aroma compared to cinnamon powder. Often used whole or in broken pieces, cinnamon sticks impart a subtle sweetness and warmth to dishes.
Is it safe to eat cinnamon sticks?
Cinnamon is used to treat sore throat, cough and arthritis. However, cinnamon contains the compound cinnamaldehyde which has the potential to pose a risk of allergies and irritation when consumed in large amounts. The risk of allergies will appear in several areas of the body such as tissues in the mouth and lips.
Are cinnamon sticks better than ground cinnamon?
In both cases, the results will be similar enough, but cinnamon sticks generally offer a subtler flavor when compared to ground cinnamon. Both ground cinnamon and cinnamon sticks can last for a long time when you store them correctly; however, cinnamon sticks will last longer.
Should you add a powder to a cinnamon stick?
In a dish that consists mostly of liquid or a beverage, you may need to add it later in the cooking or baking process. The extra surface area that you will get from adding a powder over a cinnamon stick means that it is likely to release its flavor more quickly and that flavor will not last as long.