Cinnamon Sticks (Cassia)

Cassia Cinnamon sticks, widely known as Chinese cinnamon, occupy a prominent place in the spice racks of both home cooks and professional chefs worldwide. These bold, reddish-brown sticks are cherished for their robust, spicy-sweet flavor and intoxicating aroma that adds depth and warmth to dishes. Utilized in either their distinctive rolled quill form or ground to a rich, fragrant powder, cassia cinnamon enhances food profiles, as well as brings a comforting scent to our living spaces.

Cassia Cinnamon's flavor profile, both intense and slightly bitter, makes it a favorite ingredient in a variety of savory and sweet dishes. Its inherent warmth is the foundation of numerous spice blends, and it’s frequently used in stews and curries in many Asian cuisines. As a highlight in the world of desserts, cassia cinnamon graces everything from baked goods to hot drinks, infusing them with its unique essence.

Cassia Cinnamon sticks are also esteemed beyond the kitchen. Their fragrance is harnessed in home fragrances, providing a warm, familiar scent. When steeped in hot water, they make a comforting beverage with a naturally warming, spiced character. The multifaceted roles of cassia cinnamon sticks testify to their indispensability in our culinary traditions.

How to use it

Drop one stick into a pot of rice pilau, a curry base, mulled wine or a poaching syrup and lift it out before serving. Cassia is bold, so one stick handles a litre of liquid comfortably, and a stick simmered in milk for twenty minutes infuses a custard base. Technique tip: snap the stick in two before it goes in, since the exposed inner surface gives up flavour far faster than the smooth rolled outside.

Botanical Name: Cinnamomum cassia

Also known as: Cassia Cinnamon, Chinese Cinnamon, Cinnamomum cassia, Cinnamomum aromaticum, Cinnamomum burmannii, Bastard Cinnamon, False Cinnamon, Saigon Cinnamon, Padang cassia, Korintje