VARIANTS
ground - (true cinnamon)
5" quills - (true cinnamon)
Please note: In the U.S., “cinnamon” in recipes almost always refers to cassia, which is bolder and spicier than Ceylon cinnamon—a completely different variety.
Ceylon cinnamon quills offer a softer, more aromatic take on cinnamon than cassia sticks. These delicate, layered rolls break easily, making them perfect for steeping in teas, broths, and mulled drinks. Their warm reddish-brown hue hints at the flavor inside—soft, woodsy, and cozy, with just enough depth to keep things interesting.
Unlike cassia’s bold bite, Ceylon cinnamon is all about gentle complexity. It brings a rich, incense-like warmth to slow-simmered dishes and a natural sweetness that lingers without overpowering. Break a quill into a pot of rice, infuse it into cream, or grind it fresh for baking.
Please note, in the U.S., “cinnamon” in recipes almost always refers to cassia, which is bolder and spicier than Ceylon cinnamon—a completely different variety.
Ceylon cinnamon quills (Cinnamomum verum) are often mistaken for cassia cinnamon sticks (Cinnamomum cassia). In the U.S., “cinnamon” almost always refers to cassia, which is thicker, tougher, and more pungent. Ceylon quills are delicate, brittle, and subtly sweet. Many recipes don’t specify, but the difference in flavor and texture is significant.
