Cinnamon Sticks 2 3/4 (Korintje)
Korintje cinnamon is the bold, slightly spicy variety most Americans grew up with in apple pie and oatmeal, now in stick form so the flavor blooms slowly instead of all at once.
What It Is
These are Korintje sticks, cut from the bark of Cinnamomum burmannii, grown in Indonesia. It is the most common cinnamon in American kitchens, sharper and more intense than the Ceylon variety you might see labeled "true cinnamon." The stick form holds its oils intact until heat draws them out, which means you get a cleaner, more fragrant result than pre-ground powder can deliver.
One stick can carry a whole pot of something. Mulled cider, braised meat, rice pudding, spiced syrup. The bark releases slowly, which is the whole point of using it whole.
What To Do
Drop a stick into simmering liquid and let it ride. It works in savory dishes too, not just sweet ones. Add one to a pot of chicken and rice, a slow-braised pork shoulder, or a pot of red lentils with tomato. Pull it out before serving.
To get more out of a stick, snap it in half before adding it to the pot. Store sticks in a sealed container away from heat and light and they will hold their strength for a year or more. When a stick goes dull and dusty-smelling, it is time to replace it.
