Born of Sumatra’s Kerinci Valley
Mild to taste but high in sweetness and aroma, Indonesia’s Cinnamon Quills taste as exotic as they sound. Harvested by cutting butter paper thin slices of the bark, it’s dried under sun to produce curly, rolled up pieces. These are cut in order to make cinnamon sticks that measure at least 8cm long and about 3cm around. The highly medicinal Cassia Cinnamon tastes best with tea blends and desserts.
Mild to taste but high in sweetness and aroma, Indonesia’s Cinnamon Quills taste as exotic as they sound. Harvested by cutting butter paper thin slices of the bark, it’s dried under sun to produce curly, rolled up pieces. These are cut in order to make cinnamon sticks that measure at least 8cm long and about 3cm around. The highly medicinal Cassia Cinnamon tastes best with tea blends and desserts.