Cinnamon sticks are the rolled, dried bark of several species of cinnamon trees. Cinnamon trees come from several species of evergreen trees in the Cinnamomum genus, which are native to tropical and subtropical parts of Asia. The spice is made from the tree’s inner bark, rather than from the leaves or fruit.
The bark is harvested by cutting or peeling away the outer layers of the bark to reveal the softer inner layer. Once removed, the inner bark is dried. As it dries, it naturally curls into the familiar cinnamon sticks, sometimes called quills. The sticks can be used whole or ground into cinnamon powder. Unlike ground cinnamon, whole cinnamon sticks can be added to a dish while it cooks and removed before serving, allowing them to gently infuse the recipe with flavor.
Cinnamon has been valued for centuries for its distinctive warm, sweet and aromatic flavor. Today, cinnamon sticks are used to infuse flavor into everything from desserts and baked goods to savory dishes, teas and other beverages.
Cinnamon-Spiced Apple Compote
INGREDIENTS
- 3 apples, peeled and chopped
- ½ Cup water
- 2 tablespoons brown sugar or honey
- 1 cinnamon stick
Optional: a pinch of nutmeg or a squeeze of lemon juice
INSTRUCTIONS
- ADD: Add all ingredients to a small saucepan.
- SIMMER: Bring the mixture to a gentle simmer.
- COOK: Cover and cook for 15–20 minutes, stirring occasionally, until the apples are soft.
- REMOVE: Remove the cinnamon stick before serving.
Serve warm over oatmeal, pancakes, yogurt or ice cream
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