Ceylon Cinnamon Sticks or Powder? How to Choose

Both come from the same true cinnamon, Cinnamomum verum. The difference is how you plan to use it. Sticks suit slow, gentle cooking. Powder suits anything you stir, sprinkle or bake in.

Choose sticks for simmering and infusing

A Ceylon quill releases its flavour slowly into hot liquid, so it is the better pick for tea, spiced milk, rice, syrups and curry bases. Drop one in at the start and lift it out at the end.

• Tea, chai and spiced milk
• Rice, biryani and pulao
• Curry bases and dhal
• Poaching fruit and making syrups

Choose powder for stirring and baking

Powder disperses instantly, which is what you want when the spice goes straight into the food. A little goes a long way in coffee, oatmeal, pancake batter, cakes and cookies.

• Coffee and hot chocolate
• Oatmeal, yoghurt and fruit
• Cakes, cookies and pancakes
• Spice rubs and dry mixes

Which should you buy first?

If you cook with whole spices and make tea at home, start with sticks. If you mostly want something for coffee, breakfast and baking, start with powder. Many kitchens keep both. Whole quills also hold their aroma longer than ground spice, and a Ceylon quill is brittle enough to crush in a spice grinder when you want fresh powder.

Whichever form you pick, check that it is true Ceylon cinnamon and not cassia. Our field guide shows how to tell them apart.