Origin: Madagascar, Sri Lanka, Indonesia (9g)
Cinnamon comes from the inner bark of a tropical small evergreen tree. The bark which is removed from the branches, is cut into strips, rolled by hand and dried in the form of pipes. It is most commonly used in baking and desserts but can also be found in Asian cooking where it is used as a seasoning for meat, fish, curries and rice. Cinnamon sticks are well-known as a key ingredient for making mulled wine. The sticks should be removed at the end of cooking before serving.