Ceylon Cinnamon Sticks, Sri Lankan

Ceylon cinnamon, sometimes called Sri Lankan cinnamon due to the island's historical role as its primary source, is often referred to by the monikers "true cinnamon" and "sweet cinnamon" because of its historical presence and a flavor profile that differs from the more common Cassia cinnamon. While of the same genus, Cinnamomum, Cassia bark has a much harsher taste than its, in our opinion, far superior Ceylon cousin.

For the sake of trade and purchase today, all species are considered cinnamon, but true cinnamon, in its original Latin sense, refers specifically to Cinnamomum verum, the tree from which Ceylon cinnamon is derived. True Ceylon cinnamon sticks, while less common and more expensive, are favored by pastry chefs in Europe for their soft, delicate, and clean cinnamon flavor.

A large difference between Ceylon cinnamon quills and Cassia cinnamon sticks is that the Ceylon variety is rolled like a fine cigar, with flesh that is soft and brittle and easily broken by hand, whereas Cassia cinnamon is hardier and woodier and doesn't break as easily. These cinnamon quills are grown in fertile, tropical soils suited to true cinnamon cultivation and are a C5 grade, grown using natural and sustainable practices, the finest grade after Alba cinnamon, the second most sought-after grade in the world. Looking for Ceylon cinnamon powder instead? You can find it here.

*This product is not certified organic, and no claim of organic certification is made or implied. Organic certification requires a costly, formal third-party audit process licensed through the USDA, which can be inaccessible for smallholder farmers and family-run growing operations. Our growers use natural, sustainable farming methods, prioritizing quality and environmental responsibility without pursuing formal organic certification.

Ceylon cinnamon is best used in unison with other ingredients to bring out and accentuate its delicate flavor, unlike Cassia cinnamon, which can easily overpower a dish on its own. Think of it a bit like vanilla: a wonderful ingredient in its own right, but one that relies on other carriers, honey and lemon in tea, sugar, butter, or complementary spices, to fully bring out its profile. Because whole quills release relatively little aroma on their own, breaking, crushing, or grinding the stick before use helps unlock its full flavor and fragrance. Add a broken piece to simmering liquids, teas, mulled wine, stocks, or curries, and let it steep for at least 15-20 minutes; the longer it simmers, the deeper the flavor becomes.

For baking, use a stick as a stirrer in warm milk or cream, or grind it fresh for a more potent alternative to pre-ground cinnamon. As a rough substitution, one 3-inch piece of stick is roughly equivalent to about 1/2 teaspoon ground cinnamon. Try it dusted over oatmeal, mixed into sugar for buttered toast, steeped into our homemade horchata, or used in classic English eggnog.