Cinnamon quills are 8cm lengths of tightly rolled, concentric layers of the very thin underneath layer of bark. This has been carefully peeled off cut branches and then rolled by cinnamon peelers into metre-long quills like a giant cigar. These long quills are then cut into the familiar short ‘sticks’. Ground cinnamon quills is the best grade of cinnamon to use in the majority of cooking applications.
Ingredients
Cinnamon. Produce of Sri Lanka, packed in Australia.
Use
Cinnamon quills have an aromatic fragrance and can be put into stewed compotes of fruit, used to flavour gluhwein, and curries. A centimetre broken up and put into a coffee plunger with the grounds gives it a delicately spiced flavour.
