Pani Miris Cinnamon Quills

These Pani Miris Cinnamon quills come from the Dissanayake family farm in the hills of Pasyala, Sri Lanka. The cinnamon bark is harvested sustainably and peeled from select tree branches before being hand-rolled into pristine quills. These aren't like ordinary cinnamon sticks, where you use a whole one and toss it out. The quills are meant to be peeled or gently broken apart, so one quill goes a long way!

This cinnamon has a distinct herbal aroma perfect for savory dishes— a piece of the quill is a welcome addition to rice, beans and stews. And of course it's at home in sweet drinks, rice puddings and baked desserts.

About that name: Pani Miris Kurundu (පැණි මිරිස් කුරුඳු) means "sweet spicy cinnamon" in Sinhala

• Origin: Pasyala, Sri Lanka
• Aliases: Cinnamon verum, Ceylon cinnamon, cinnamon sticks
• Process: Hand-rolled, then dried in the sun
• Ingredients: Cinnamon (Cinnamomum verum)
  
• Tasting notes: Tea Tree • Orange Peel • Honey

COOKING

• Peel off a 1-inch piece and stick in a pot of rice before cooking
• Use in braises, stews or soups
• Grind a portion and sprinkle over warm drinks
• Winter Warmer Libation
• Savory Kabocha Coconut Soup
• Sweet Mesquite Pecans
• Pho-Style Stock
• Pairs well with: Stone Nutmeg, Buffalo Ginger, Pemba Cloves

SOURCING

Admiral Dissanayake (wearing a red shirt in the photo) is a former naval officer in Sri Lanka who spent 30 years serving the country away from home. After he retired, he was finally spending time at home and decided to start a permaculture farm in his hometown. He set up an organic farm growing cinnamon, which is native to Sri Lanka.

Burlap & Barrel ended up connecting with his daughter Madhu during the pandemic. She was stuck at home, so she used that time to learn more about the family business.