Cinnamon Sticks

Cinnamon Sticks when in their whole form only have a faint scent, but once they are broken or ground down they have an extremely potent, unmistakeable aroma. The spicy taste is really of a sweet and woody flavor mixed with a slight citrus note. 

They can be tricky to use when brewing and when added to the boil can extract puckering tannins because technically they are a bark. It is best to use whole sticks in the secondary fermentation, or crush them to intensify the flavor - but again it is best used during secondary fermentation.