Ceylon cinnamon only uses the thin inner layer of bark from the tree`s branches. This rolls in on itself to form the characteristic cinnamon sticks or quills. Up to ten of these quills are pushed inside one another and then left to dry. Ceylon cinnamon sticks release their fragrance very slowly so they can be used for a very long time. Here in this part of the world, we usually use cinnamon to spice up desserts, baked goods and hot drinks like mulled wine. In Asia, cinnamon is used in various different spice mixes and is also used as a seasoning for many meat dishes. In comparison with other cinnamon species, Ceylon cinnamon contains little or no coumarin.
The packet contains 5 cinnamon sticks, each of which is 8-9cm long.