My stick cinnemCeylon Softstick Cinnamon is stale....in looking at Penzeys website they have listed

[karennoca]

Ceylon Soft stick Cinnamon. It is thin bark rolled into a stick and says it crumbles easily.

I have a Risotto recipe that calls for stick cinnamon and wonder if this soft stick type would be what I would use? What exactly is the reason for using stick cinnamon versus powdered?

 

[karennoca]

Yikes, the above subject line should say, " My stick cinnamon is stale"

 

[randi]

hiya Karen, I wouldn't risk in a risotto recipe. you want the flavor and not pieces. I think if ..

if it crumbles, it will overpower the dish. if you don't have the hard kind then I would use powdered. start with 1/2 tsp and taste to see if it needs more.

not sure about the stick vs powdered. I know if you're making mulled wine or such, the stick is much better as leaves the taste without clouding from powder. of course, mine always clouds from other stuff '-))

hope this helps.

 

[curious1]

Be careful subbing powdered. I have the Penzey Chinese Cassia cinnamon, a little goes a long way.