Frontier Co-Op Organic Cinnamon Sticks Whole 3'' Ceylon Description Natural Products Co-op Certified Organic Cinnamomum Verum Non-Irradiated Kosher Cinnamomum verum, native to Sri Lanka, is considered the "true cinnamon" of the world. Cinnamon sticks from this species are often referred to as ceylon or "soft" cinnamon sticks, and have different physical characteristics, as well as a milder, sweeter flavor than common cinnamon. Processing Notes: Ceylon sticks are harvested from an evergreen that grows 30-60' in height, with light brown, papery leaves, reaching as much as 7" in length with delicate white-yellow flowers in the summer. The bark, comprised of long, slender phleom fibers (less than 30 mm thick), is harvested from a tree every other year. After harvest, the barks is allowed to ferment for 14 hours, before inner bark is scraped away leaving behind the delicate inner bark, that easily breaks into splintery fragments under light pressure. Ceylon sticks taste spicy, sweet, and delicate with much more gourmet flair than that of common cinnamon. Directions Suggested Use: Cinnamon is the world's most popular baking spice. You'll recognize its familiar taste and aroma in cakes, breads, cookies, breads and pies, dumplings, puddings, pastries and ice cream. It's common in savory dishes too--soups, chutneys, catsup, pickles, squash, vinegars and meat glazes -- and hot drinks like cider, coffee, tea and cocoa. Cinnamon complements fruits like apricots, cherries, apples, blueberries and oranges. Vegetables, too -- especially carrots, spinach and onions -- are enhanced by cinnamon's pungent sweetness. In combination with other spices (like cloves, nutmeg, cardamom, ginger, allspice and black pepper), cinnamon shows up in a wide array of spice blends, including pumpkin pie spice, apple pie spice, cider blends, five spice powder, curries, pickling spice, even popcorn seasoning. Disclaimer These statements have not been evaluated by the FDA. These products are not intended to diagnose, treat, cure, or prevent any disease.
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