There are two types of cinnamon, Cassia and Ceylon cinnamon. Cassia is most widely used, and has a more robust flavour, which could be why your stomach doesn't tolerate it. Cassia also has high levels of coumarin, which can cause (reversible) liver damage.Ceylon cinnamon has much lower levels of coumarin.
The EU guidelines for the use of Cassia cinnamon by commercial bakers is 50 milligrams per kilo of dough for traditional or seasonal pastries eg cinnamon rolls and 15 milligrams per kilo of dough for everyday baked goods. Contrast that with 45 gram jars of ground cinnamon in stores, which aren't labelled as to type of cinnamon used nor given any warning label, if cassia.
I buy Daylesford organic Ceylon cinnamon quills from Ocado and grind it myself, because though I can tell the difference between sticks, I can't tell the difference between ground cinnamons and don't want to risk unlabelled stuff.
Tarragon is a very undervalued herb, it really puts some zing into food but not always easy to find. It might be worth buying a pot from a garden centre next spring for garden, balcony or windowsill.
If you're on a budget, I recommend going to an Asian store which will be cheaper or looking in the world foods aisle in ASDA, Morrisons or Tesco. The Range has some mid-size tubs of dried herbs. ASDA oen brand herbs and spices are pretty cheap.
I would recommend adding dried herbs in with your stock if using and fresh right at the end. The herb and spice jars themselves will tell you what you can use them for. Those are only guidelines though, my Pa used to stick apple pie spice on chicken when roasting it !
