Premium Cassia Cinnamon Whole Sticks

Bold, warm cinnamon for chai, garam masala, and everyday cooking. Cassia cinnamon has a stronger, spicier profile than its delicate cousin Ceylon—perfect if you want cinnamon that you can actually taste. Fresh-packed from Kerala, these whole sticks deliver warmth and complexity to every dish. There are two main types of cinnamon: Cassia (also called Indonesian cinnamon) and Ceylon (true cinnamon from Sri Lanka). Cassia is bold, warm, spicy, with a pronounced cinnamaldehyde aroma—this is the cinnamon that fills your kitchen when you open the container. Most home cooks prefer Cassia for chai, garam masala, and everyday cooking because you can actually taste it. Our Cassia cinnamon sticks are sourced from the cinnamon plantations of Cochin region in Kerala, dried in the traditional style, and packed fresh-to-order. Unlike Ceylon cinnamon (which is peeled thin), Cassia cinnamon is harvested from thicker bark branches, creating thicker quills with more pronounced flavor compounds. The Cochin region's warm climate and specific soil conditions create Cassia with higher cinnamaldehyde content (5-10% vs 0.5-1% in Ceylon). Cassia cinnamon's bold warmth comes from cinnamaldehyde and other volatile oils that activate when heated. The flavor notes: initial spice and warmth, followed by subtle sweetness, and a lingering peppery warmth. Use Cassia cinnamon for: Indian chai (the classic use), garam masala and spice blends, rice dishes (biryani, pilau, pulao), baking (cookies, cakes, breads—anywhere you want cinnamon to shine), and braised meat dishes. Whole cinnamon sticks release their essential oils gradually during cooking, creating a sustained flavor infusion. Ground cinnamon loses these oils within weeks. A single cinnamon stick can steep in liquid for extended periods (chai, mulled cider, brewing), making them economical and flavorful. Two tablespoons of whole cinnamon stick pieces equals nearly three times the flavor of pre-ground cinnamon. Cassia cinnamon has been used in Indian cooking for thousands of years. It's the cinnamon of choice for chai, the foundation of many regional garam masalas, and the warming spice in classic Indian braised dishes. We source from family farms in Kerala that have been growing cinnamon for generations, ensuring quality, sustainability, and fair pricing. [ {"url": "https://via.placeholder.com/600x600/F8F5EE/1B3A30?text=Cassia+Cinnamon+Sticks", "altText": "Fresh Kerala Cassia Cinnamon Sticks"}, {"url": "https://via.placeholder.com/400x400/E8F5F3/1B3A30?text=Whole+Cinnamon+Stick", "altText": "Whole cassia cinnamon stick"}, {"url": "https://via.placeholder.com/400x400/F8F5EE/D4821A?text=Chai+with+Cinnamon", "altText": "Cassia cinnamon in chai preparation"} ]