Cinnamon is one of the most used spices in Australian kitchens, from Sunday pancakes to slow cooked curries. But not all cinnamon behaves the same way. Ceylon cinnamon, often called "true cinnamon", has a sweeter, more delicate flavour than the cassia cinnamon sold in most supermarkets. Knowing how to use it will lift everything from breakfast to dessert.
What makes Ceylon cinnamon different?
Ceylon cinnamon (Cinnamomum verum) comes from Sri Lanka. Its quills are made from the thin inner bark of the tree, rolled into soft, papery layers that break easily by hand. Cassia, by contrast, is thick, hard and darker, with a stronger, spicier taste.
In the kitchen, this means Ceylon brings warmth and sweetness without bitterness. It shines in dishes where cinnamon should complement other flavours rather than dominate them.
Quills or powder?
Quills (sticks) are best for slow infusions: simmering sauces, poaching fruit, mulled drinks, rice dishes and tea. They release flavour gradually and are removed before serving. Ceylon quills are soft enough to crumble or grind at home when you need fresh powder.
Powder is best for baking, sprinkling and anything where the spice should be evenly mixed through. It's convenient but loses aroma faster, so buy in amounts you'll use within a reasonable time.
Melbourne based Yarra Valley Impex sources Ceylon cinnamon from Sri Lanka and sells both 250 g quills and 250 g powder.
Swapping cassia for Ceylon
Because Ceylon is milder, you may need a little more than a recipe written for supermarket cinnamon suggests. Start with the same amount, taste, then add up to a quarter more if you want a stronger cinnamon note.
Breakfast ideas
Porridge and oats: Stir in a pinch of powder while cooking, or simmer the oats with a quill.
Muesli and granola: Mix powder through before baking homemade granola.
Warm milk: Heat milk with a quill and a little honey for a comforting drink.
Toast and pancakes: Combine powder with a little sugar for classic cinnamon toast.
Baking
Ceylon cinnamon suits baking where you want a clean, sweet spice:
Apple crumble and apple pie
Banana bread
Cinnamon scrolls
Shortbread and biscuits
Carrot cake
Its lighter flavour lets fruit, butter and vanilla come through, rather than being masked by a heavy spice hit.
Savoury cooking
Cinnamon isn't only for sweets. In many cuisines, including Sri Lankan, Indian, Middle Eastern and North African, it's a key savoury spice.
Curries: Add a quill when frying onions and other whole spices.
Rice: Drop a quill into the pot when cooking basmati or pilaf.
Slow cooked meats: Use a quill in lamb, beef or chicken tagines and braises.
Roast vegetables: Dust pumpkin or sweet potato with a little powder before roasting.
Cinnamon in tea
One of the simplest ways to enjoy Ceylon cinnamon is in a cup of tea. Add a small piece of quill to a pot of Ceylon black tea, or steep it with hibiscus for a spiced, ruby red infusion. If you've been shopping for hibiscus tea Australia wide, Yarra Valley Impex stocks pure hibiscus in petals and tea bags, which pair well with its cinnamon. For something ready made, it also sells Ceylon cinnamon tea bags.
Storage tips
To keep cinnamon tasting its best:
Store in an airtight container.
Keep it cool, dark and dry, away from the stove and sunny windows.
Buy quills if you use cinnamon occasionally, since they hold flavour longer than powder.
Buying cinnamon online
Shopping for spices and tea online makes it far easier to find genuine Ceylon cinnamon. Look for labels that name the species (Cinnamomum verum) and state Sri Lanka as the origin, since many generic products don't say which cinnamon they contain. For teas to pair with your cinnamon, browsing tea online is a good place to start.
