Cinnamon Sticks Vietnamese Organic

$6.00

SINGLE INGREDIENT | ORGANIC | NON-GMO | WHOLE

A whole cinnamon stick does what ground cinnamon sometimes can't. It slowly infuses a liquid without clouding it or leaving grit behind. Vietnamese cinnamon is the boldest and sweetest of the cinnamon varieties, so a single stick can carry a whole pot of chai, mulled cider, or homemade syrup. The oils stay locked in the bark until you drop it in, which is why these hold their flavor longer than ground cinnamon.

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What We tell customers about Vietnamese Cinnamon Sticks

People ask us if they can eat these cinnamon sticks. We tell them, technically yes, but they're not meant to be eaten whole.

A cinnamon stick is rolled tree bark, so biting into one gives you a woody, fibrous mouthful rather than more cinnamon flavor. It's tough enough to be a choking hazard, especially for kids.

You should use cinnamon sticks to release flavor into a liquid. Simmer or steep it in chai, cider, syrup, or a braise, then pull it out before serving.

If you want cinnamon you actually eat, that's what ground cinnamon is for. One stick is roughly a half to one teaspoon of ground, so you can swap depending on whether you're infusing or baking.

  • What to use it on

    Simmer a stick in milk or plant-based milk before making hot chocolate, chai, or a latte.

    Drop one into mulled cider or wine while it warms on the stove.

    Use a stick to flavor a simple syrup for cocktails, coffee drinks, or sparkling water.

    Add one to a pot of braised meat or rice while it cooks, then remove it before serving, or simmer it with steel-cut oats, applesauce, or rice pudding for warm flavor without any sediment.

  • How the pros use it

    After simmering a stick in tea, cider, or milk, rinse it, let it dry completely, and save it for one more use. You'll often get a second flavorful infusion before it loses its strength.

  • What to pair it with

    Whole Cloves Organic

    Combine cinnamon sticks and whole cloves when making mulled cider, poached pears, holiday syrups, or spiced fruit for a richer, layered spice profile.

    Star Anise Organic

    Adds a gentle licorice note that complements Vietnamese cinnamon in chai, mulled beverages, broths, braised dishes, and homemade syrups.

Put Vietnamese Cinnamon Sticks To Work

Crazy For Cinnamon Syrup

Makes about 3/4 cup

This simple cinnamon syrup captures everything that's special about whole Vietnamese cinnamon. Stir it into coffee, cocktails, sparkling water, or brush it over cakes and baked fruit.

Ingredients

  • 2 cups water
  • 1 cup sugar
  • 2 tsp dried ginger root
  • 3 whole cloves
  • 1 Vietnamese cinnamon stick
  • 1 tsp whole Tellicherry peppercorns
  • 1 tbsp dark rum

Instructions

  1. Bring the first six ingredients to a boil in a small saucepan over medium heat, stirring until the sugar dissolves.
  2. Reduce the heat and simmer until the syrup is reduced to about 3/4 cup, about 25 minutes.
  3. Cool, strain, stir in the rum, and refrigerate until chilled.
  4. Store refrigerated for up to two days.

Download the printable recipe card (PDF)