1.   Add bay leaves, chili peppers, coriander seed, Juniper berries, cinnamon stick, and thyme.

2.   Remove cloves, bay leaves and cinnamon sticks.

3.   At La Fourchette, Marc Murphy, the chef, simmers rice in milk studded with cinnamon sticks, and churns that into a custard.

4.   Boil the plantains until they are soft in plenty of water with butter, cinnamon sticks and sugar.

5.   A cinnamon stick or canela, a dab of butter and vanilla extract give this dish its unforgettable flavor.

6.   Add a cinnamon stick to each glass and dust with a bit of nutmeg.

7.   Add onions, leeks, cinnamon sticks, jalapeno and nutmeg, and saute until leeks start to soften.

8.   Add shallots, garlic, ginger, cinnamon stick and star anise.

9.   Add apples, tangerines, gourds, nuts, cinnamon sticks, autumn leaves or whatever goodies you can find.

10.   Add sugar, cinnamon sticks and cloves.