Culinary Uses

Cassia and True Cinnamon have similar uses, but since it is more delicate, True Cinnamon is used more in dessert dishes. It is commonly used in cakes and other baked goods, milk and rice puddings, chocolate dishes and fruit desserts, particularly apples and pears. It is common in many Middle Eastern and North African dishes, in flavouring lamb tagines or stuffed aubergines. It is used in curries and pilaus and in garam masala. It may be used to spice mulled wines, creams and syrups. The largest importer of Sri Lankan cinnamon is Mexico, where it is drunk with coffee and chocolate and brewed as a tea.

Preparation and Storage
Whole quills will keep their flavour indefinitely. When powdered, True Cinnamon loses flavour quickly, so should be purchased in small quantities and kept away from light in airtight containers. A spice or coffee grinder will reduce True Cinnamon quills to powder quickly and easily.