–4 inch cinnamon stick

Cinnamon sticks are dried quills of inner bark from trees of the genus Cinnamomum, most commonly Cinnamomum verum (Ceylon cinnamon) and Cinnamomum cassia (Cassia cinnamon). These tan to reddish-brown cylindrical pieces are formed by peeling the bark from cinnamon branches, allowing it to curl naturally as it dries. The bark is typically 1–3 mm thick and rolls into nested quills resembling paper scrolls. Ceylon cinnamon offers a complex, warm sweetness with citrus undertones, while the more common Cassia cinnamon is bolder and more intensely spicy with hints of licorice. A 4-inch stick represents a standard culinary unit, ideal for infusing beverages and dishes.

Cinnamon sticks are used primarily for infusing warm beverages such as tea, coffee, hot chocolate, and mulled wine, as well as in poaching liquids for fruit preparations. In savory cooking, they feature prominently in spice blends for curries, braises, rice dishes, and Middle Eastern and Indian cuisines. They can be steeped whole to impart subtle warmth without grittiness, or broken and ground for more concentrated flavor. The stick form is preferred when the spice should remain whole or be easily removed from a finished dish; they are also decorative elements in beverages and desserts.