Oosterhoutse kaneelstok

Fries were not the only foodstuff to be introduced at a fair in Brabant. De Oosterhoutse Kaneelstok (cinnamon stick from Oosterhout) also became popular after being introduced at a fair. These sticks have been made according to a recipe from Oosterhout since 1894. The Oosterhoutse Kaneelstokken factory produces 17 million sticks in 11 different sizes. Sugar and water are heated with a glucose mix in copper kettles on an open fire. Cinnamon oil is added after the mixture cools. To achieve the hard outer shell, the air is pressed from the dough. The stick is left to rest (’mature’) to realize its inner softness. Since the big sticks are fragile, they are not sold in supermarkets but at the fair, where sellers are experienced in handling these big cinnamon sticks.

Cinnamon for ‘traditional’ Dutch sweets

Cinnamon is the dried bark of the cinnamon tree, which grows primarily in India, Sri Lanka, Indonesia, Vietnam, and China. There are two types of cinnamon: the regular variety called cassia (Cinnamomum aromaticum), and real cinnamon (Cinnamomum verum) with a more delicate flavor and lighter color, which is much more expensive. Cinnamon powder that’s used in the kitchen is generally made from ground cassia, the flavor of which is a little more burnt and sweeter than Ceylon cinnamon.

In the Dutch Golden Age, Ceylon cinnamon was an important spice imported over sea from Ceylon (Sri Lanka). In 1750, a pound of cinnamon cost 2 to 3 guilders at the auction house. In the 18th century this had risen to 8 to 9 guilders. Until the end of the 19th century, Holland had a monopoly on cinnamon trade. We then switched to cassia plantations in Indonesia.

Once you’ve tasted real cinnamon fresh from the tree, you’ll never want anything else ever again. Cinnamon was and still is one of the most popular spices and, in Biblical times, was used for its scent. It was also used to cure colds, fevers, and arthritis. In the kitchen, cinnamon was used in sweet dishes, spiced beverages, and to preserve food. Today, the Dutch mainly use cinnamon in (traditional) sweet dishes such as speculaas, pepernoten, apple pie, cookies, or with stewed pears. Cinnamon oil is used in the Oosterhoutse Kaneelstok.