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Cinnamon stick vs ground?

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mastichas09

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I have several Greek recipes that use cinnamon. Some of them use sticks, others use ground cinnamon. I have noticed that ground cinnamon can be overpowering. How do you decide whether to use the sticks or ground cinnamon?

I recently had Greek tomato sauce that used ground cinnamon and I thought it was overpowering. When making it at home, I think I will try cinnamon stick. What do you guys think?
 
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mastichas09 said:
I have several Greek recipes that use cinnamon. Some of them use sticks, others use ground cinnamon. I have noticed that ground cinnamon can be overpowering. How do you decide whether to use the sticks or ground cinnamon?

I recently had Greek tomato sauce that used ground cinnamon and I thought it was overpowering. When making it at home, I think I will try cinnamon stick. What do you guys think?
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I find cooking with the whole stick vs powder to be a different experience. Like, the powder tends to be harsher in the mix and the stick leaves a more delicate flavor behind. I think about how I want to use the cinnamon and how delicate (stick) or cinnamon-forward (ground) I want it and then decide which product to use.
 
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Reactions: mastichas09
k_tsoukalas said:
I find cooking with the whole stick vs powder to be a different experience. Like, the powder tends to be harsher in the mix and the stick leaves a more delicate flavor behind. I think about how I want to use the cinnamon and how delicate (stick) or cinnamon-forward (ground) I want it and then decide which product to use.
Click to expand...
Very interesting way of looking at it. I think I will need to experiment with it and see which I prefer. The differences are subtle, but I suspect I will get used to them .
 
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