Omega Cinnamon Stick: whole cinnamon bark for biryani, kabsa, tea and syrups. Single 1 kg pack.
Cinnamon sticks are rolled pieces of dried cinnamon bark. Drop one into biryani, pulao, kabsa and mandi rice, curries and Moroccan tagines, or simmer it in milk, tea, hot apple juice and syrups for a gentle warm aroma. Sticks release flavour slowly and are easy to remove before serving. They can be ground in a spice grinder when fresh powder is needed. Cinnamon sticks, or quills, are curled pieces of the inner bark of Cinnamomum trees, dried until they roll up. Whole sticks keep their aroma far longer than powder; keep them in a lidded jar so they do not dry out and splinter. In the Gulf, cinnamon sticks are simmered with cardamom and saffron in tea and in the spiced broth for machboos and harees, and one stick is usually enough for a large pot.
