broken cinnamon
Rich in antioxidants and polyphenols, cinnamon contains manganese, iron, and calcium. Studies suggest cinnamon may support blood sugar regulation and possess anti-inflammatory properties, though consumption quantities in culinary use are typically modest.
About
Broken cinnamon refers to fragments and irregularly-shaped pieces of cinnamon bark that result from the harvesting, drying, and processing of cinnamon quills. Unlike whole cinnamon sticks (which are tightly rolled quills of dried inner bark from Cinnamomum verum or Cinnamomum cassia trees), broken cinnamon comprises the smaller pieces, powder-adjacent fragments, and bark chips that are separated during commercial grading and production. These pieces are identical in chemical composition and flavor to whole quills but lack the aesthetic presentation and are thus considerably less expensive.
Broken cinnamon retains the characteristic warm, sweet, spicy flavor profile of cinnamon with notes of caramel and subtle heat. The variety depends on the source: Ceylon cinnamon (Cinnamomum verum, from Sri Lanka) offers a more delicate, complex sweetness with citrus undertones, while cassia cinnamon (Cinnamomum cassia, from Indonesia and Vietnam) presents a bolder, more aggressively spiced profile with slightly bitter notes and higher coumarin content.
Culinary Uses
Broken cinnamon is used extensively in spice blends, ground spice preparations, and applications where visual presentation is not a concern. It is ideal for grinding into cinnamon powder, incorporating into garam masala, chai spice blends, and Middle Eastern spice mixes. The pieces dissolve readily in simmering broths, beverages, and baked goods, making them practical for infusing flavor into curries, stews, mulled wines, and desserts. Because broken cinnamon contains the same volatile oils and active compounds as whole sticks, it delivers equivalent flavor intensity per unit weight. It is particularly valued in commercial spice production and industrial baking where cost efficiency matters.