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Culinary Dictionary
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| Category: Herbs, plants and spices |
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Cinnamon Sticks | ||
 Cinnamon is the dried bark of various laurel trees in the cinnamomun family. One of the more common trees from which Cinnamon is derived is the cassia. Ground cinnamon is perhaps the most common baking spice. Cinnamon sticks are made from long pieces of bark that are rolled, pressed, and dried.
Origin: True Cinnamon is native to Sri Lanka. The Cinnamon used in North America is from the cassia tree which is grown in Vietnam, China, Indonesia, and Central America. Taste and Aroma: Cinnamon has a sweet, woody fragrance in both ground and stick forms. History: Cinnamon is an herb and has been used for 100,000 years .Cinnamon has been popular since ancient times. Egyptians imported it from China in 2000 BC. Romans believed Cinnamon was sacred, and Nero burned a year's supply of the spice at the funeral for his wife. Finding Cinnamon was a primary motive of world exploration in the 15th and 16th centuries.
Side Effects: Excessive use of cinnamon bark may cause inflamed taste buds, tender gums, and mouth ulcers. Large quantities can change breathing, dilate blood vessels, and cause sleepiness, depression, or even convulsions. |