Cinnamon Quills/Sticks, Organic, 50g

50g of Organic Cinnamon Quills/Sticks packaged in our plant-based cellulose, compostable bags.

Cinnamon quills (or sticks) are the dried inner bark of trees from the Cinnamomum genus. As the bark strips dry, they naturally curl into the familiar scroll shape.

Flavour & texture

Delicate, sweet, and complex with subtle notes of citrus and clove.

Texture: Quills are hard and fibrous. Ceylon is brittle and can be crumbled by hand

Common culinary uses

• Infusing Liquids – Dropped into poaching liquids for pears, red wine (mulled wine), or milk for custards and rice pudding.
• Rice & Grains – Cooked alongside basmati rice, pilafs, or biryanis to add a fragrant, aromatic base.
• Slow-Cooked Savory Dishes – Essential in Moroccan tagines, Indian curries, and Vietnamese Pho broth.
• Beverages – Used as a natural stirrer for hot chocolate, cider, or coffee to slowly release flavor.
• Pickling & Preserves – Added whole to jars of pickled fruit, chutneys, or jams.

Preparing cinnamon quills

• Toasting: For extra depth, briefly toast the quill in a dry pan until fragrant before adding liquid.
• Infusion: Unlike ground cinnamon, quills should be added at the beginning of the cooking process to allow the heat to slowly draw out the oils.
• Removal: Always remove the whole quill before serving; they do not soften and are not pleasant to bite into.
• Grinding: If a recipe calls for ground cinnamon and you only have quills, use a dedicated spice grinder. Note: Cassia sticks can damage some blenders due to their hardness.

Nutritional & practical benefits

(General nutritional information — not medical advice)

• Antioxidant Powerhouse – Loaded with polyphenols that protect cells from damage.
• Anti-Inflammatory – Contains cinnamaldehyde, which may help reduce inflammation in the body.
• Blood Sugar Support – Known to help improve insulin sensitivity and slow the breakdown of carbohydrates.
• Antibacterial & Antifungal – Natural compounds help inhibit the growth of certain bacteria and yeast.

Classic pairings

• Fruits: Apples, Pears, Oranges, and Lambic cherries.
• Spices: Star Anise, Cloves, Cardamom, and Ginger.
• Meats: Lamb, Beef (in stews), and Duck.
• Sweet: Dark Chocolate, Vanilla, and Red Wine.