True cinnamon (cinnamomum zeylanicum) is sourced from Sri Lanka. Cinnamon Quills Sri Lankan are sweet and mild in taste, with popular unique aroma and light in colour. The sticks look a tough in texture but they are actually soft and can be crumbled by hand.
Cinnamon is harvested by growing the tree for two years and then coppicing it. The next year a dozen or so shoots will form from the roots. These shoots are then stripped of their bark and left to dry. Only the thin (0.5 mm) inner bark is used; the outer woody portion is removed, leaving metre long cinnamon strips which curl into rolls (quills) on drying; each dried quill comprises strips from numerous shoots packed together.
Tips for using Equagold Cinnamon Quills, Sri Lankan
- Sprinkling onto porridge, breakfast bowls, muesli, pancakes, waffles and ice cream
- Will heighten the notes of any slow cooked meat stew or curry
- Always a favourite in your the traditional crumbles and pies
- Blend it into butter and make spicy cinnamon toast and crumpets
- Whole pieces of cinnamon quills can be added to pilau rice
- A key ingredient in mulled wine.