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Cinnamon Sticks

We use only the smooth inner bark of the tree to maintain the maximum quality of our Ceylon cinnamon sticks. They are converted into “quilts” using traditional techniques to maximize taste and aroma.  Also available in Cinnamon Powder. Visit our blog for tips on cooking with cinnamon sticks.


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Cinnamon grown and produced in Sri Lanka has acquired long standing reputation in the international market due to its unique quality, color, flavor and aroma. Cinnamon differs both physically and chemically to Cassia. Ceylon Cinnamon, referred to as both sweet cinnamon and true cinnamon, is considered superior to the variety known as Cassia a cheaper and inferior product. The unique method of processing and curing of cinnamon entices its characteristic flavor. The preparation of cinnamon quills involves a combination of art and skill unique to Sri Lanka and has been handed down from generation to generation. Ceylon Cinnamon is categorized into four major grades – Alba, Continental, Mexican and Hamburg based on the diameter of the quill.


More information

Ingredients Cinnamon.
Recommended Applications This product is great for steeping in ciders or other hot beverages, grated into recipes, or ground in a coffee mill. Its distinct flavor and aroma pairs well with puddings, cookies, breads, cakes, curries, stews, game meat, vegetables, and stewed fruits.
Taste & Aroma Bitter or Astringent, Citrus, Pungent, Sweet, Warm & Earthy
Product Style Whole
Cuisine American, Asian, Chinese, Indian, Indonesian, Mexican, Spanish
Handling / Storage Store in cool, dry place
Shelf Life 2 Years
Country of Origin Sri Lanka
Dietary Preferences All Natural, Gluten-Free, Kosher Parve, Non-GMO