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The bark of an evergreen tree indigenous to Sri Lanka but cultivated throughout the tropics. The bark curls into sticks when being cut.

Cinnamon is one of the most widely used spices and its warm sweet aromatic flavour is an essential part of South Asian and Indonesian cooking.

Use a 5 inch piece in meat, vegetable, fish or rice dishes. It can also be used to flavour rice pudding or other mil based dishes.

Available in:
Green Cuisine Herbs & Spices in Jars (18g)
Green Cuisine Herbs & Spices in Boxes (refill packs) (25g)
Organic Herbs and Spices in Boxes (20g)
Heath and Heather Bag Range (12g)

Recipes:
Mulled Wine (Gluwein)
Goa Fish Curry
Khemma Mattar (mince with peas)
Kashmiri Rogan Josh
Vegetable Biryani
Spiced Pear and Almond Tart
Beef Stifado
Drunken Chicken (Pollo en Pulque)