Taste and flavour

Cinnamon sticks are obtained from the bark of the cinnamon bush.
Ceylon cinnamon stands out with its sophisticated and respected aroma, which is reminiscent of scented wood and is similar to the scent of laurel and cloves. Ceylon cinnamon is still appreciated today because of its special aroma and is considered one of the most sensual spices. Essential cinnamon oil contains substances with various aromas that give it a warm scent and a wonderful sweet flavour.

Advice for use

– It is recommended that cinnamon sticks be crushed or grated before use.
– Cinnamon goes well with meat and game dishes. In Italy, it is used for aromatising stews and pasta sauces, for example in pasta with sausage ragù.
– Cinnamon has a strong aroma but is not a dominant spice. We can taste it and use it in large quantities, especially in combination with other spices.

Origin and history

Cinnamon is one of the oldest products of world trade. Its habitat is South China, Myanmar, Vietnam and Laos. Since ancient times, Chinese cinnamon has been transported along the antique trade routes, such as the Silk Road, to the Mediterranean areas. It was then transported by sea to major European ports, such as Venice and Genoa.

Good to know

It can be used with:
Cinnamon sticks go well with anise, mixtures of edible flowers, hot peppers, cloves, honey, ginger, laurel, nutmeg, orange peel, pepper, allspice, rosemary, thyme, lemon zest and onions.