Whole cinnamon sticks keep their aroma far longer than ground cinnamon, and this 50 g stand-up pouch from Bodrum has a tear-and-reseal strip so the sticks stay fragrant between uses. The front label describes them as 100% natural and states that they contain no artificial colours or additives.
In Turkey, çubuk tarçın is part of everyday winter drinking and traditional desserts. Drop a stick into a pot of hot apple tea or sahlep, let it infuse the milk while sütlaç simmers, or add it to the pot for aşure and to hoşaf made with dried apricots, prunes and figs. It is also a quiet partner in savoury cooking: a stick in the pan with pilaf or a slow-cooked lamb stew gives a warm background note. Break or crush a stick if you want a stronger flavour, and lift the pieces out before serving.
Keep the pouch tightly closed in a cool, dry place away from heat and light so the sticks stay aromatic.