To produce cinnamon, a tree is grown for about 2 years. Afterwards, it is chopped down to a stump, from which dozens of small shoots will spring up. The shoots are allowed to mature and thicken to about two inches in diameter. After the green outer bark is shaved off the inner bark is bruised and struck evenly until it releases from the heart of the wood. This inner bark is then removed in large sheets, cut into strips, and air-dried. These strips are then curled into quills of cinnamon that are then further dried in ovens or by baking them outside under the sun. After achieving a sufficient tan the quills are sent on their way to the world.
This product is great for steeping in ciders or other hot beverages, grated into recipes, or ground in a coffee mill. Its distinct flavor and aroma pairs well with puddings, cookies, breads, cakes, curries, stews, game meat, vegetables, and stewed fruits.