Very fine, pleasantly sweet aroma with a tart woody scent and notes of cloves Application: The pale light brown sticks are extracted in Sri Lanka from the bark of the cinnamon tree, which rolls up when it dries. The thinner the bars are, the finer the quality. Ceylon cinnamon has a much more complex taste than the cheaper, Chinese cassia cinnamon and also contains up to 400 times less coumarin, which is considered a health concern. Ceylon cinnamon refines pastries, desserts, jams and compotes, but also goes well with Arabic dishes, hearty dishes such as saddle of venison or braised meat. The sticks can be cooked as a whole, but can also be shredded very well on a sharp grater. Our tip for enjoyment: A touch of cinnamon in tomato soup creates an exciting aroma. Ingredients: cinnamon Contents: 7 pieces