In each case, your ground cinnamon begins life as the fragrant inner bark of a tree. The trees are part of an extended family of closely related species, found in Sri Lanka, Burma, Indonesia, China, Vietnam and other tropical or semi-tropical countries. When dried, the bark forms long, woody curled-up “quills,” or cinnamon sticks, which can be steeped in liquids to add their characteristic flavor. Grinding the dried sticks to powder makes the spice more versatile and easier to add to your recipes.


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