Spice Garden cinnamon sticks, whole, approx. 8-10 pieces, Ceylon/Sri Lanka, 50 g

Cinnamon is used almost exclusively in our cuisine for desserts these days; for example, compotes are often flavored with cinnamon and cloves. But cinnamon is much more versatile. In India, cinnamon is also used in savory dishes, usually whole: The pieces of bark are fried in hot oil until they unfurl (this is important to release the flavor), then the heat is quickly reduced by deglazing with other ingredients such as tomatoes, onions, or yogurt. Rice can also be wonderfully flavored with cinnamon, along with green cardamom. The cinnamon pieces can be removed from the dishes before serving or used as a fragrant garnish. The most aromatic cinnamon comes from Sri Lanka/Ceylon.