Buy Cinnamon sticks (Cassia)
Milled and blended in Hong Kong.
Cassia is one of the most well known spices in the world! Commonly known in the US, and Europe as Cinnamon, this spice actually comes from the INDONESIAN bark known as Cassia. Our Cassia Cinnamon sticks are the premium version to the ordinary variety. They are deskinned, trimmed, and hand selected to provide the strongest sweet and spicy flavour, reaching their full potential. Freshly grind and use in small quantities, or use the entire stick to flavour large quantities of stock whole. These beautiful sticks are truly a pastry chef's dream spice.
Cinnamon sticks (Cassia) Cooking Notes:
Flavour: Strong sweetness and Spice
Cuisine Chinese, Indian, Vietnamese, Indonesian, Japanese, American, Mexican, French
Food Pairings Sauces, ice cream, cookies, chocolate, cakes, stir fries, soups, meat, vegetable dishes, bread
Serving size 0.5 grams (powdered) as dry spice or 3-5g (1 stick) if used to flavour broths.
Usage: Use whole sticks directly for hot chocolate, mulled wine, and pickles. Grind and use cassia cinnamon powder in baked desserts, or to lightly spice curries.
Recipes: Saffron Rice, Ginger Ale Syrup, Goan Xacuti Chicken, Vanilla Crème Brûlée, Baklava, Vegetarian Pho, Doner Kebab
Cinnamon sticks (Cassia) Technical Notes:
Origin: Indonesia
Quality: Grade A, Hand Selected
Also known as Cinnamomum cassia, BASTARD CINNAMON, CANEL, CHINESE CINNAMON, CANÉFICE, CASSE, KANEEL, KASSIA, DAL CHINI, DAL CHEENI, DHALL CHEENE, NAGKESAR, सिनेमोन की छड़ी, 肉桂棒
Appearance 6cm sticks, skin removed. Roughly 3-4 grams per stick.









Please note that our ingredients are 100% natural and processed using traditional methods. As a result there may be some visible imperfections. Our spices will have variations in size and colour due to factors such as the amount of sunlight they received when growing, or the amount of rainfall in a particular season. These differences in appearance are entirely normal, and are the result of not treating them with any chemicals, reducing unnecessary hand selection, and minimizing waste.