Cinnamon
sticks
Cinnamon sticks
Because of its historical presence and flavor profile that differs from Cassia cinnamon, Sri Lankan cinnamon, or Ceylon cinnamon, is frequently referred to as genuine cinnamon or sweet cinnamon. Cinnamomum cassia bark, while belonging to the same genus, has a significantly harsher flavor than its (in our view, far superior) Ceylon relative.
Today, all kinds of cinnamon are called cinnamon for the sake of commerce and purchasing, but genuine cinnamon is the scientific literal translation of cinnamon bark obtained from the Cinnamomum Verum tree, as per its Latin roots.
Sri Lankan cinnamon sticks are preferred by European pastry chefs for their soft, delicate, and pure cinnamon flavor while being less common and more expensive. Ceylon cinnamon quills differ significantly from Cassia cinnamon sticks in that the Ceylon type is packed like a beautiful cigar. The flesh is fragile and brittle, and it is readily broken by hand, but Cassia cinnamon or Cassia bark is harder and woodier, and it is more difficult to break.
UNIQUE AND FRESHLY GROUND:
We, Good Foodies, export Sri Lankan premium cinnamon sticks directly from Sri Lanka, that are made from C5-special grade Ceylon cinnamon quill, the world's finest and most sought-after quality. For optimum effectiveness, we use only the smooth inner bark of the Ceylon cinnamon tree in our sticks. They're rolled by hand into "cigars" or "quills" using island-specific processes that optimize flavor and fragrance. Many layers are visible on a single stick, that are soft, brittle, and readily processed in a spice grinder to produce fresh powder or chips on demand.
Quality spices handpicked and selected from the premier spice gardens of Sri Lanka.
How Good Foodies Ceylon Cinnamon sticks Produced?
A tree is grown and nourished for around two years before being cut down to a stump. Hundreds of tiny shoots emerge from the stump after only a brief period. The shoots are allowed to grow and thicken to a diameter of about two inches. After shaving off the green outer bark, the inner bark is hit uniformly and damaged until it releases from the wood's heart.
This inner bark is chopped into strips and air-dried in huge sheets. These strips are then coiled into cinnamon quills, which are subsequently dried in ovens or outside in the sun. The quills are transported throughout the world after attaining a suitable "tan," where they are coveted by bakers, gourmet aficionados, and holistic healers.
Every year, from June to August, we work closely with our manufacturer to ensure that their chemical-free fresh crop is available as soon as it is ripe. As a result, you can taste the natural flavor of Good Foodies cinnamon without adding anything else.
Good Foodies Cinnamon's gently spicy and soothing aroma brings us memories of winter holidays and family get-togethers.
Why choose Good Foodies Cinnamon sticks?
Cinnamon sticks from Good Foodies are hand-selected for their delicious flavor and fragrance.
Contains anti-viral, anti-bacterial and anti-fungal properties that are good for your health
NO Artificial Colors
Reduces blood pressure
Relieves digestive discomfort
Cinnamon is derived from the inner bark of the tropical cinnamon tree's trunk.
It adds a sweet warmth and spicy fragrance to beverages, curries, and slow-cooked stews
No Preservatives
Lowers blood sugar and risk of type 2 diabetes
NO Artificial Flavors
What Are the Best Ways to Use Good Foodies Ceylon Cinnamon sticks?
Ceylon cinnamon, also known as Sri Lankan cinnamon, is smooth and fragrant, with notes of citrus, sugar, and butter. It's noted for being sweeter and subtler than other cinnamon types. That rich scent makes it excellent all-purpose cinnamon for curries, stews, and a variety of desserts.
Try sprinkling it over porridge or putting it over buttered toast with sugar. We recommend putting this cinnamon in horchata, a Mexican rice milk drink, or eggnog, an English classic. Alternatively, try our vegan mango ice cream recipe!
- To enhance mixed tastes, toss into savory dishes such as soups, chili, curries, stir fry, and sauces.
- Masala chai can be made from scratch.
- Combine with other spices and herbs to make your own tea or coffee blends at home.
- To make fresh cinnamon tea, follow these steps: 1 cup boiling water, 1 Ceylon cinnamon stick (or 1 tablespoon of Ceylon cinnamon) crushed with a spice grinder or by hand Steep for 10 minutes, covered, before straining.
- Act as a natural breath refresher, chew on a piece.
