In the United States, the products cassia and cinnamon are allowed to appear on labels as “cinnamon.” Cassia is harvested from the cassia tree. Cassia has a slight bittersweet flavor and is darker reddish-brown in color. It is also less expensive than cinnamon. Cinnamon has a sweet, warm and woodsy fragrance. It is light brown or tan in color.
Cinnamon sticks are about three-quarters of an inch thick with many concentric, paper-thin rings. Cassia is also rolled into quills, but the individual layers are noticeably thinker and usually fewer.
Cinnamon is a great addition to many foods. Here are some ways to use this scent-sational product.
· Add cinnamon to pancake and quick bread batter. I add cinnamon to cookies made with dried fruit and oatmeal.
· Sprinkle cinnamon on oatmeal.
· I like to roll out yeast bread dough into a rectangle and brush with a little melted butter, sprinkle with cinnamon and walnuts. Roll the dough from the short end, place in 8 inch x 4 inch bread pan, let rise until dough is one inch above top edge of pan and bake at 350 degrees for approximately 27 to 30 minutes or until top of loaf is golden brown.
· I make my own granola and add cinnamon to the recipe.
· Many food preservation recipes call for cinnamon or cinnamon sticks.
· Cinnamon is an ingredient in Indian curries.
Cinnamon should smell sweet. If it does not, toss. Sticks last up to one year and ground cinnamon for six months.