Natural form

Whole cinnamon sticks: tightly rolled bark cylinders, tan to reddish-brown in color.

Shows the most recognizable form of cinnamon — the quill — so readers can identify it by shape, color, and texture.

Spices

Cinnamon

Warm, sweet spice for baking, oatmeal, and tagines

Sweet and aromatic, cinnamon scents cakes, oatmeal, and mulled drinks, and lends warmth to savory tagines. Use sticks for infusing, ground for baking. Keep it airtight.

Cinnamon is the dried inner bark of evergreen trees, warm and sweet with a familiar, comforting aroma — the spice of cinnamon rolls, oatmeal, apple pie, mulled wine, and Moroccan tagines. Two types dominate: cassia (common, bold, spicy-sweet) and Ceylon (true cinnamon — milder, more delicate and citrusy). Sticks are best for infusing liquids and braises, then removed; ground is best for baking and dusting. It bridges sweet and savory effortlessly, deepening chili, lamb tagines, and rice dishes as readily as it scents desserts.

Measured in: g
Storage: Airtight

Find it in

Spices Seasoning

Types & varieties

Cassia cinnamon

The common, bold, spicy-sweet type — most supermarket cinnamon.

Ceylon (true) cinnamon

Milder, more delicate and citrusy; thin, papery quills.

Sticks vs ground

Sticks infuse liquids cleanly; ground blends into batters and rubs.

Ceylon Cinnamon (True Cinnamon)

Delicate, sweet-floral 'true' cinnamon with very low coumarin; mild enough to layer into custards, rice pudding, and Mexican mole or hot chocolate.

How to use

Drop cinnamon sticks into simmering liquids — mulled wine, rice, braises, syrups — to infuse, then fish them out. Use ground cinnamon in batters, oatmeal, and spice rubs, where it disperses evenly. It's as at home in savory tagines and chili as in sweets.

Infuse sticks in liquids, then remove
Use ground for baking and dusting
Try a pinch in chili, lamb, or rice dishes

Cassia vs Ceylon

Cassia is the bold, familiar cinnamon flavor most recipes assume; Ceylon (true cinnamon) is subtler, sweeter, and more citrusy, with thin crumbly quills. Cassia also contains more coumarin, so heavy daily users sometimes prefer Ceylon.

Common uses

Cinnamon rolls and apple pieOatmeal and French toastMulled wine and ciderMoroccan tagines and ras el hanoutMexican mole and horchataRice pudding and custardsChai and spiced coffee