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Cinnamon sticks are rolled bark from cinnamon trees, commonly used to infuse flavor into dishes, desserts, and drinks. They are often simmered in liquids or used whole, then removed before serving.

Yes, you can reuse cinnamon sticks a few times in infusions. Rinse and dry them between uses, but note the flavor will become milder each time.

Stored properly, cinnamon sticks can last up to 3–4 years before losing their potency.

Place a stick in the cooking pot at the start of cooking and let it simmer with the other ingredients. Remove before serving.

If they no longer have a fragrant aroma or have developed mold or an off smell, they should be discarded.

Yes, cinnamon sticks are traditional in mulled wine and cider for their warm, spicy flavor.

Yes, cinnamon sticks add depth to savory dishes like curries, stews, and rice pilafs.

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Add a whole stick to your pot or cup while brewing tea or coffee, let it steep for added flavor, and remove before drinking.

Keep cinnamon sticks in an airtight container in a cool, dry place away from direct sunlight and moisture.

Yes, you can grind cinnamon sticks using a spice grinder, microplane, or mortar and pestle for fresh ground cinnamon.

No, cinnamon sticks are too tough to eat whole and can pose a choking hazard. They're meant to infuse flavor and then be removed.

Add to cooking liquids like syrups, custards, or poaching liquids, allowing them to infuse flavor as the dessert cooks.

Cinnamon sticks are whole dried bark, while ground cinnamon is the powdered form. Sticks are used for infusions, and ground cinnamon is used for even seasoning or baking.

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A cinnamon stick can usually be reused 2 to 3 times for infusing before it loses its flavor.