A LOVELY, GENTLE way to use cinnamon. Milder than ground, slip the “quills” into slow-cooked stews, curries and chilis for warm, spicy YUM. Use as a stir to add NATURAL SWEETNESS to cocoa, hot ciders, etc. Top cakes in style! Rinse, dry, and reuse in Potpourri.
Cinnamon is a spice obtained from the inner bark of several tree species from the genus Cinnamomum. Cinnamon is used mainly as an aromatic condiment and flavouring additive in a wide variety of cuisines, sweet and savoury dishes, breakfast cereals, snackfoods, tea and traditional foods.