It is in fact the tree bark: the cinnamon tree. When bark drying it rolls to form a stick. A really famous spice, a lot of used with candy, frequently used with apple or chocolate. In Occident, we use cinnamon generally with desserts, whereas in the North of Africa, in India, in Greece and Orient, we cook it with salted dishes, notably with red meats and poultry. Cinnamon is frequently added with couscous and tajins. Do not hesitate to use it with your salted dishes: its subtil flavour will aromatize staying discreet! You can sprinkle the middle of a teaspoon for 4 or 5 people in your vegetables pan, starches... It can be used also very well in composed salads or directly in vinaigrette.

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