Cinnamon bark

Cinnamon bark, also known as a cinnamon stick, is the dried inner bark of trees of the genus Cinnamomum. Unlike ground cinnamon, it releases its aroma gradually, making it particularly suitable for dishes with longer cooking times, mulled wine, teas, rice porridges, compotes, stewed fruit and marinades. Whole sticks are added to liquid during cooking and removed before serving. Ceylon bark is milder and less pungent than the harder cassia variety. Quality bark should have a cylindrical shape, fine texture and a sweetly spiced aroma. Stored properly in a dry, dark place, it retains its distinctive fragrance for a year or more.