Cinnamon Sticks
Cinnamon sticks are rolled curls of dried tree bark, either true Ceylon cinnamon or the more common, stronger cassia. They're used whole to infuse liquids like mulled wine, chai, and poaching syrups, or broken into smaller pieces to speed up infusion or to grind fresh at home. Because the bark is fibrous rather than crisp, a whole stick won't snap cleanly with just a knife edge; it usually needs to be cracked first inside a towel or with the flat side of a knife.
Varieties
Most cinnamon sticks sold in US grocery stores are cassia: thick, dark reddish brown, rolled from a single layer of bark, with a sharp, assertive flavor. Ceylon cinnamon, sold as 'true cinnamon,' is thinner and rolled from multiple layers of bark like a cigar, tan in color, with a milder, slightly citrusy flavor and lower coumarin content.
Buying tips
Look for tightly rolled, unbroken sticks with a strong aroma when you snap off a small piece. A fresh stick should crack with a clean, crisp sound; if it just bends or crumbles into dust, the oils have faded. For a milder, more citrusy flavor, look for Ceylon cinnamon, labeled as 'true cinnamon' or 'Ceylon,' sold as thin, multi-layered sticks rather than the thick single curl typical of cassia.
Substitutes
Ground cinnamon — 1/2 teaspoon per 1 stick
Use for baking or anywhere the cinnamon gets fully incorporated rather than steeped and removed; ground cinnamon dissolves into batters and doughs where a stick can't.
Broken cinnamon bark or cinnamon chips — 1:1 by weight
Sold in bulk spice sections as smaller broken pieces; infuses faster than a whole rolled stick because more surface area is exposed to the liquid.
Cassia bark (if a recipe calls for Ceylon, or vice versa) — 1:1
Cassia is thicker, darker, and noticeably more pungent than delicate Ceylon; swap works but expect a stronger, slightly harsher flavor with cassia.
Star anise — 1 pod per 1 stick
Not a true cinnamon substitute, but works in mulled drinks and braises where a warm, aromatic background note is the goal rather than true cinnamon flavor.
Storage
Keep whole sticks in an airtight container away from light and heat. Unlike ground cinnamon, which fades within about six months, whole sticks hold their oils and flavor for two to three years.
How to use
Simmer whole in mulled wine, cider, chai, rice pudding, or poaching liquid for fruit, then remove before serving. To speed up infusion or release more flavor into a smaller volume of liquid, crack the stick first: wrap it in a kitchen towel and press firmly with the back of a heavy knife or a rolling pin until it splits into a few pieces. Whole sticks also work as a stir stick for hot drinks or a garnish, and can be ground fresh in a spice grinder for baking when a stronger flavor than pre-ground cinnamon is wanted.
What it pairs with
Pairs naturally with apples, pears, citrus peel, cloves, star anise, and dark rum in mulled drinks and poached fruit, and with cumin and coriander in savory braises and curries.
Nutrition
Cinnamon sticks are used in tiny amounts and contribute negligible calories. Cassia cinnamon contains more coumarin, a compound linked to liver concerns in large doses, than Ceylon cinnamon, which matters mainly for people consuming it daily in supplement-level amounts rather than for occasional cooking.
FAQ
How do you break a cinnamon stick?
Wrap it in a kitchen towel and press or tap firmly with the back of a heavy knife or a rolling pin until it splits. Cutting straight through with a knife blade rarely works cleanly because the bark is fibrous rather than brittle.
Can you reuse a cinnamon stick after simmering it once?
Yes. Rinse it, let it dry fully, and it can go into another batch of mulled cider or chai two or three more times before the flavor is noticeably weaker.
How long should cinnamon sticks simmer to release their flavor?
About 10 to 20 minutes at a bare simmer is usually enough; longer simmering or a low, slow steep extracts more flavor, but boiling hard can make the liquid taste bitter.
Is ground cinnamon just a stick that's been crushed?
Yes, but commercial ground cinnamon is milled far finer and oxidizes faster, losing aromatic oils within months. Grinding a stick fresh right before use gives noticeably stronger flavor than store-bought ground cinnamon of the same age.
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