mm of cinnamon sticks

Cinnamon sticks are dried quills of inner bark harvested from cinnamon trees, primarily Cinnamomum verum (Ceylon cinnamon) and Cinnamomum cassia (Cassia cinnamon). The bark is stripped from branches, the outer cork layer removed, and the remaining inner bark allowed to dry and curl naturally into quill or stick form. Ceylon cinnamon displays a lighter brown color and complex, sweet-spicy flavor profile with citrus undertones, while cassia cinnamon is darker and more intensely sweet with peppery notes. The sticks vary in diameter from 1-3 cm and length from 5-10 cm depending on variety and processing method.

Cinnamon sticks serve as aromatic flavoring agents in both sweet and savory preparations across numerous cuisines. In Middle Eastern and Indian cooking, they feature prominently in spice blends like garam masala and in rice pilafs, biryanis, and braised meat dishes. Western pastry traditions employ them in poached fruits, mulled wines, hot chocolate, and baked goods. The sticks infuse slowly into liquids during simmering, making them ideal for beverages, stews, and compotes. They are often removed before serving or left as a garnish. Whole sticks provide more nuanced flavor release than ground cinnamon and are preferred when appearance matters or when prolonged cooking is desired.