Cinnamon Sticks — Cassia from Indonesia

Indonesian cassia cinnamon sticks are rolls of dried bark from Cinnamomum spp. (often C. burmannii). They deliver a robust, sweet-spicy warmth that perfumes desserts, stews, mulled drinks and spice blends—and also make a handsome garnish for jars and gift mixes.

• Common name: Cinnamon sticks (cassia)
• Botany: Cinnamomum spp. • Family: Lauraceae
• Origin/Provenance: Indonesia (cassia/Korintje type)
• Form: whole quills/sticks
• Profile: bold cinnamon sweetness, warm, slightly woody

Aroma & Flavor

Full-bodied cinnamon with a lingering, sweet warmth. Cassia is stronger and sweeter than delicate Ceylon cinnamon, making it ideal where a pronounced cinnamon note is desired.

Culinary Uses & Pairings

Infuse sticks in mulled wine/cider, chai and hot chocolate; add to stews, tagines, biryani, rice pudding, compotes and poaching syrups. Pair with clove, star anise, cardamom, ginger, nutmeg, vanilla, citrus peel, cocoa and coffee.

How to Use

• Infuse: add whole sticks early to liquids; simmer gently, then remove before serving.
• Toast: warm a stick in a dry pan 30–60 s until fragrant to boost aroma, then add to the pot.
• Grind: break and grind just before use for blends and baking (stronger than pre-ground).

Dosage & Tips

• Drinks/syrups: 1 stick per 500 ml (2 cups) liquid; steep 10–20 min.
• Stews/tagines: 1 stick per 1 l (4 cups) base or per 700–900 g (1.5–2 lb) meat/veg.
• Rice/porridge: 1 small stick per pot.

Cassia vs. Ceylon (Culinary Note)

Cassia = bolder, sweeter and more assertive (great for hearty dishes and strong desserts). Ceylon = lighter, more citrus-floral (best for delicate creams and pastries).

Ingredients & Allergens

Ingredients: Cinnamon sticks (cassia; Cinnamomum spp.).

Allergens: none mandatory in EN labeling for this single ingredient.

Storage & Shelf Life

Store airtight, cool, dry and away from light. Whole sticks keep aroma longer than powders; for best quality, use within 18–24 months and grind only as needed.

Substitutes & Notes

Swap with Ceylon sticks for a lighter profile (use slightly more). In a pinch, use 1/2 tsp ground cassia per stick and adjust to taste.

Related Entries

• Cinnamon (Ceylon)
• Ground cinnamon (cassia)
• Clove

FAQ

Do I leave the stick in the dish?
Infuse during cooking, then remove before serving—the texture remains woody.

Can I reuse a cinnamon stick?
Sometimes once for a lighter infusion (e.g., tea), but expect much less aroma.

Is cassia the same as Ceylon cinnamon?
No. Cassia is stronger and sweeter; Ceylon is lighter and more citrus-floral.

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