Ceylon Cinnamon Sticks – 60g


Add to Wishlist
Add to Wishlist

23 In stock

23 in stock

Add to Wishlist
Add to Wishlist

Product description

Cinnamon Sticks, or quills, are obtained from the inner bark of a variety of trees from the Cinnamomum genus. The dried cinnamon quills are characterised by their light brown colour and thin rolled shape, as well as it’s warm, sweet and delicate fragrance. It is used to flavour poached fruits, tagines and curries, as well as baked goods. The Spice People carry pure cinnamon in varieties as cinnamon ground and cinnamon sticks, as well as cinnamon sugar

No products in the cart.

Flavour Notes:

Ceylon Cinnamon, also known as true cinnamon or Sri Lankan cinnamon, is a variety of cinnamon that comes from the inner bark of the Cinnamomum Verum tree, native to Sri Lanka (formally known as Ceylon). It is one of the oldest and most valuable spices in the world, prized for its sweet and complex flavour as well as its various health benefits in Ayurvedic Medicine. A common query is ‘Ceylon Cinnamon vs Cassia’ and while their flavours can be somewhat similar, Ceylon Cinnamon is lighter in colour with a thinner bark and more delicate flavour than Cassia. Ceylon Cinnamon has a sweet, citrusy flavour with a subtle hint of spice that’s excellent when used in sweet dishes or incorporated into spice blends for curries, stews or tagines.

Culinary Notes:

The delicate sweet, spicy and fruity flavour of Ceylon Cinnamon makes it one of our culinary world’s most versatile spices. Use for sweet dishes like cakes, muffins or biscuits or simply add a dash into your favourite desserts such as panacotta, rice pudding or even chocolate mousse for hit of sweet spice. Incorporate into your breakfast dishes like porridge, sprinkled over cereal with fresh fruit or added into your coffee, tea or chai for both flavour and a wholesome kickstart to the day. When cooking savoury dishes, Ceylon Cinnamon makes an excellent addition to curries, aromatic stews, soups and meat marinades.

Health Benefits:

Dubbed the true and real cinnamon, it’s no surprise Ceylon Cinnamon is the strongest variety when it comes to its health benefits. An incredibly strong antioxidant, Ceylon Cinnamon helps to build a strong immune system, fight against disease-causing free radicals and help to replenish damaged cells within the body. It is also known to help lower cholesterol, stop the growth of bad bacteria and fungus and reduce blood pressure. A true wonder spice!


100% Ceylon Cinnamon sticks.

country of origin:

Grown in Sri Lanka, packed in Australia

other names or spelling:

Ceylon Cinnamon, Cinnamon Quills, Cinnamomum Zeylanicum, True Cinnamon, Cinnamon Quills

How to use

  • Cinnamon sticks are used to infuse flavour into the liquid. Steep then remove and discard before serving
  • The sticks can be reused up to four times
  • Use to prepare hot cocoa drinks
  • Use in eggnog, fruit dessert, and biryani
  • Use pieces of cassia stick to flavour desserts
  • Use in curries for a sweet, aromatic flavour
  • 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

The Spice People FAQs

Yes, Ceylon Cinnamon sticks can be substituted for other types of cinnamon in most recipes. However, it’s important to note that Ceylon cinnamon has a milder flavour compared to cassia cinnamon, so you may need to use more to achieve the desired taste.

Ceylon Cinnamon sticks should be stored in an airtight container in a cool, dry place, away from moisture, heat, and sunlight. Proper storage will help maintain their flavour and aroma for an extended period.

The amount of Ceylon Cinnamon sticks used in a recipe will vary depending on personal taste preferences and the specific dish being prepared. As a general guideline, one to two sticks are typically sufficient for most recipes. If using ground cinnamon, you can use about 1/2 to 1 teaspoon per stick, depending on the intensity of flavour desired.

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.

Other Spices you may like

Featured in

Join the Spice People to Get Started on Your Culinary Spice Journey!

Be the first to hear about our exclusive promotions, new product releases, recipes and more.

Proudly Australian owned – serving customers since 1997

Copyright © 2023 The Spice People. All Rights Reserved.

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.