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The ground form of cinnamon is traditionally used in cakes, pastries and biscuits, while whole cinnamon quills are added to compotes, stews and preserves. Moroccan and Indian cuisines add cinnamon to savoury dishes such as tagines and curries for an incredibly subtle sweetness.
Also known as Ceylon cinnamon, true cinnamon.
Ingredients: Cinnamomum verum (true Cinnamon - not Cassia)