This is just a difference in food cultures. If you can remove something like a core or a pit before you mix it in, great. With what I’m assuming is Indian food, you need to physically leave the cinnamon in there a while so the flavor can leach out. You can’t really do a bouquet garnis because this is a sauce that is stirred a lot over direct heat, not like a soup that is just simmered.

In those food cultures, you just know to eat around it. It’s no more a choking hazard than a bone in meat, so people will notice it.