Ceylon Cinnamon Quill

Sweet, floral, citrusy and gently woody with less aggressive heat than cassia.

Whole quills let you build aroma in a liquid without leaving ground spice suspended throughout it. Ceylon cinnamon has a gentler profile than many cassia cinnamons, so judge by taste rather than expecting the same sharpness.

Tea, chai, mulled drinks, rice dishes, desserts, syrups and slow infusions.

Start with one small quill for 2 cups of liquid, then taste during infusion.

Simmer gently and remove the quill before serving; longer steeping deepens flavor without requiring a large dose.

Use this amount as a starting point for flavor, then adjust to your food and taste. If other ingredients bring salt, sweetness or heat, account for those before adding more seasoning.

Place halved peeled pears in a small pan with enough water to nearly cover, one small cinnamon quill and sugar to taste. Simmer gently until tender. Cool in the fragrant liquid and remove the quill before serving.

Cinnamon comes from inner tree bark. The bark curls as it dries into quills; grinding changes how quickly the flavor disperses through food. Different cinnamon species also have different aromatic characters, so ground powder and whole quills are not interchangeable by volume.

Cinnamon: bark, quills and species

Ingredient overview: Ceylon cinnamon quills.

Check the physical package for the complete current ingredient and allergen statement, including subingredients of compound powders. If you need to avoid an ingredient, contact Spice Czar before ordering.

• 2 oz Shaker Bottle
• 4 oz Fresh-Sealed Pouch

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Keep tightly sealed in a cool, dry place away from heat, sunlight and steam. Use a clean, dry spoon and close the container promptly after measuring. Check the aroma before cooking and follow the best-before information on the package.

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