Cinnamon bark is obtained from an evergreen tree that is native to China
and now widely cultivated in India, Taiwan, Malaysia, Vietnam and other
locations in southeastern Asia. The botanical genus and common name for
this member of the laurel family is adapted from the Latin canna which
translates to "cane" or "reed" and is a reference to the manner in which
the bark curls as it dries.
In the west, cinnamon is commonly used as a baking spice and flavoring
for beverages. However, because the bark of C. cassia is thicker than
other species of cinnamon, it would not be wise to attempt to grind
whole sticks at home in a spice grinder. Instead, plan to use the whole
quills to flavor braised foods and simmering liquids. Whole 10" cinnamon
sticks can also be infused in gin or vodka, alone or in combination with
other spices.
