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Cinnamon stick

Spices & seasonings · Whole spices

Cinnamon stick

Rolled quill of dried cinnamon bark, infused whole in hot fat, rice, curries and drinks, then removed.

Also called: cinnamon quill, cassia bark, whole cinnamon

A kind of cinnamon

29 recipes with it

Read the full spice guide: flavour, history and how to use it

Photo: Simon A. Eugster, via Wikimedia Commons (CC-BY-SA-3.0)

What it is

A cinnamon stick is a curled piece of dried bark. Ceylon sticks are pale, thin and many-layered and crumble easily; cassia sticks (also sold as cassia bark) are thick, dark, single-layered and very hard, with a stronger flavour. Sticks release flavour slowly, so they suit long cooking and infusing; they are not eaten.

Cinnamomum verum / C. cassia

How it’s used

  • Fried with cloves and cardamom in ghee for pulao and biryani
  • Simmered in curries, tagines and stews
  • Chai, mulled wine and syrups
  • Poaching fruit and rice pudding

Characteristics

Aroma
Sweet and woody, released slowly.
When cooked
Gives a gentle, rounded flavour without the dusty texture of ground cinnamon; remove before serving.
Sold as
whole, ground
Cooking uses
Used for tempering (tadka), Mainly a seasoning, Commonly cooked

Storage

Cool, dry and dark. Airtight jar away from light; sticks stay aromatic for a long time.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free

Nutrition per 100 g

Energy
247 kcal
Protein
3.99 g
Carbohydrate
80.59 g
Fat
1.24 g
Fibre
53.1 g
Sugars
2.17 g

USDA FoodData Central: Spices, cinnamon, ground.

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Cinnamon — About ½ tsp ground per stick, added later in cooking; liquids turn slightly cloudy.

Related ingredients

Recipes with cinnamon stick

See all 29

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