Cassia Sticks (Quills) – 25g


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157 In stock

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Product Description

Cassia sticks are closely related to cinnamon. The sticks have a reddish brown colour and a warm, mild and sweet flavour, though it is significantly stronger than cinnamon. It is widely used in the United States.

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Flavour Notes:

Cassia Sticks have a warm, mild and sweet flavour that’s similar to its relative Ceylon Cinnamon, though significantly stronger in flavour.

Culinary Notes:

Cassia Sticks, also referred to as ‘Chinese Cinnamon’, is an aromatic bark similar to its close relative Cinnamon. The differences lie in the flavor and aroma of the spices with Cassia being the stronger of the two. Whilst being minor, to savvy cooks, the marginal differences can make all the difference in a dish. One of our globe’s most versatile spices, Cassia Sticks can be used to impart a warm, spicy flavour to soups, sauces, braises, teas, desserts or even steeped in mulled wine or cider.

Health Benefits:

Cassia has many nutritional and health benefits due to the essential oils contained in its bark. It contains calcium and manganese as well as antioxidants. It helps to lower blood sugar and cholesterol and maintain heart health.


100% dried Cassia sticks

country of origin:


other names or spelling:

Cassia Bark, Cinnamon Quills, Bakera’s Cinnamon, Bastard Cinnamon, Dutch Cinnamon, Cinnamomum burmanii, Canel, Canton Cassia, Cassia Bark, Chinese Cinnamon, Tramboon Cassia, Cassia quills

How to use

  • The sticks can be reused up to four times
  • Use to prepare hot drinks like tea, cocoa or coffee
  • Use in eggnog and desserts
  • Make traditional biryani
  • Use in curries with a strong flavour
  • Add whole during the cooking process to impart their flavour and remove before serving
  • For a standard-sized dish (about 4 people) only 1 quill is needed. If the dish is larger, or you’d like a strong cinnamon flavour, add 2

Recipe/product links:

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The Spice People FAQs

You can easily find our Cassia Sticks in the spices section at your nearest grocery store or simply order them online from our website.

Cassia has a reddish-brown colour, while cinnamon has a warmer tone. Cassia has a stronger flavour, more coarse texture and bitter flavour than cinnamon. Both of them smell different.

Cinnamon quills are also called cinnamon sticks. These quills come in the form of tightly rolled dried bark. They add flavour to stews and curries and release a sweet aroma upon breaking.

Cassia cinnamon sticks have a single layer and are tough to break, whereas Ceylon cinnamon sticks are weak and have a number of layers. Ceylon cinnamon has a milder flavour.

The Spice People FAQs

Simple or smoke paprika along with cayenne pepper is the best alternative. Paprika tastes similar to Kashmiri Chilli, while cayenne paper adds to its spice.

Dried Kashmiri chilli is more flavorful than hot, ranging from 1,000-2,000 Scoville Heat Units. It’s mildly hot but not too spicy.

These spices are different. Paprika is the sweet cousin of Kashmiri chilli specific to western cuisine. Kashmiri chilli popular in Indian cuisine and is hotter than paprika.

Place the Kashmiri chilli under the sun for two days. When the chillies turn crispy, grind them in a food mill. Cool down the powder and store it in an airtight jar.

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Proudly Australian owned – serving customers since 1997

Copyright © 2023 The Spice People. All Rights Reserved.

Country Flavours

This subtle and artful balance provides the perfect flavour foundation for creating the best Malaysian food with the addition of salty hits from dried anchovies and shrimp, up to ten different soy sauces ranging from salty to sweet, puckering sourness from tamarind pulp, and sweetness from palm sugar and coconut milk. Cook your own authentic Malaysian Cuisine with our Malaysian spices online and explore our catalogue of beautiful recipes you can make with this spice blend.

History & influences

Arab traders brought spices from the Middle East, European and British travellers introduced produce like peanuts, pineapple, avocado, tomato, squash and pumpkin. During their time on the Malay Peninsula, the Chinese developed a distinctive cuisine known as ‘Nonya’, resulting from blending Chinese recipes and wok cooking techniques with spices and ingredients used by the local Malay community. The dishes are tangy, aromatic, spicy and herbaceous, and the signature dish is none other than Malaysia’s famous spiced noodle soup – Laksa.

What is Malaysian cuisine

As important as the rendang recipe itself is to Malaysian cuisine, what to serve with beef rendang is arguably just as imperative. Whether making the traditional beef version or a slightly lighter chicken, vegetable or fish, the rich flavour and intense texture of a rendang requires a perfect balance of freshness and tang when it comes to entrees and sides. Salads like Fresh Cucumber & Peanut and Sweet and Sour Cucumber & Pineapple Achar provide the perfect disruption to the bold, rich spices of the rendang and soothe and cool the palette alongside fluffy steamed rice and flaky golden roti bread. Entrees served at meal times in Malaysia often feature Nasi Lemak – their national dish, or Malaysian Chicken Satay to whet the appetite ready for the main event. Traditionally, the best Malaysian food is finished with an after-meal drink of Kopi Tarek ‘sweet coffee’ or The Tarik ‘sweet tea’. These are combined with condensed milk and water, and the coffee or tea drinks are ‘pulled’ by pouring vigorously between jugs to create a frothy consistency. To read more about the flavours of Malaysia and the traditional accompaniments to an authentic Malaysian Rendang, Click Here to check out our blog post.


Malaysia is also known for its growing and production of spices, namely cinnamon, cardamom, star anise and cloves. These spices are known as ‘rempah empat beradik’, meaning the four siblings as they are found throughout most Malay dishes. These are sold separately or as a handy blend often under names like ‘seafood curry spices’ or ‘meat curry spices’. Paired with other aromatics like kaffir lime, galangal and lemongrass (locally grown and imported) these four spices produce the complex and fragrant base flavour and aroma famous for Malaysian cooking.  As diverse as the people themselves, every aspect of Malaysian cuisine is a combination of sweet, sour, rich and spicy, combined in a way, unlike any other country’s cuisine.

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