Ceylon Cinnamon Sticks

Ceylon Cinnamon Stick have a soft and flaky bark that reflects the pillowy-soft flavor of this beautiful variety of cinnamon. Ceylon cinnamon has the complex cinnamon flavor we all love, woodsy and robust with elements of peppery clove and a citrus top note, but the edges have been rubbed smooth by delicate floral overtones. It is sweet, warm, and inviting. Ceylon Cinnamon Sticks come from the peeled and dried inner bark of an evergreen tree native to Sri Lanka; once the bark dries it curls into spiraled quills. Ceylon Cinnamon sticks contain roughly 1.2% essential oil by weight. There are approximately four (4), 3” sticks per ounce.

Cinnamon has been valued for thousands of years, figuring prominently in Egyptian embalming rituals in 2000 BCE and ancient Roman funerary rituals circa 65 CE. Because of its desirability, cinnamon trees were heavily guarded, kept secret by the traders who wanted to control cinnamon commerce. To deter adventurous traders from seeking the spice for themselves, they spread stories about giant, violent birds that made their nests from cinnamon sticks that could only be harvested by luring the birds from their nests with ox meat. Portuguese traders found Sri Lanka, and the Ceylon Cinnamon trees, early in the 16^th century and were able to dispel myths about ferocious cinnamon birds while gaining control of the cinnamon trade themselves.

Tips From Our Kitchen

Ceylon Cinnamon Sticks are at home in sweet foods, so grind them for scones or French toast, or add them whole to stewed apples or plums. Steep in cream and make custard for a cinnamon-floral crème brûlée. Mix with hot chocolate and chiles for a traditional Mexican hot chocolate. Mexican food makes terrific use of Ceylon Cinnamon, or canela, both as a savory and as a sweet. Try it in empanadas, as a surprisingly bright addition to fajitas, or combined with the fragrant floral of lime zest in the classic rice-based beverage horchata. Globally, it excels in the Caribbean flatbread roti, particularly when mixed with flaked coconut, or in a highly-seasoned Moroccan lamb tagine. Lighten up the heavy flavors of bitter greens like collards and kale with Ceylon cinnamon grated over them to finish. Roast with acorn squash and fill with seasoned minced beef or chicken.

Cassia cinnamon may substitute for Ceylon Cinnamon Sticks, but cassia is spicier and has a more aggressive flavor, so adjust seasoning amount accordingly. Please see our selection of cinnamon to explore the varieties of cinnamon available.

There are approximately four (4), 3” sticks per ounce.

Our Ceylon Cinnamon Sticks are from Sri Lanka.

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