These 10 cm "sticks" are actually pieces of cinnamon tree bark, rolled on top of each other. Their friable consistency is much softer than that of cinnamon from China. The sticks break perfectly with scissors, allowing them to be easily incorporated into marinades, sauces and drink macerations. Simmer the pieces of bark in the preparation and then remove them before serving, in this way avoid using the powder that tends to gel and form a block in the liquids.
Ceylon cinnamon is a spice with a characteristic warm, woody and sweet flavor, known for centuries. Its sweet yet heady scent is exceptional.
It is traditionally used in Europe in sweet recipes, but savoury dishes are flavoured with it in Asian and Maghreb cuisine. The desserts with cinnamon are innumerable: apples and pears cooked, in compote or in pie, fruit salads, rice with milk, gingerbread, cookies and cakes... Added to meat dishes (sheep, duck, ham), rice or semolina, it brings a warm exotic note. Cinnamon is one of the spices widely used in hot drinks such as chaï masala and hot chocolate; or alcoholics such as mulled wine, grog and rum.
Its medicinal properties are proven as digestive and antiseptic agent. Diabetics also use it because it would help regulate fats and sugars.