Badia Cinnamon Sticks, 3 oz

Whole cinnamon sticks — bark quills that release warm, sweet-woody aromatics slowly through heat and liquid. Three ounces gives you a working supply for steeping, braising, and infusing across multiple cuisines.

Common Uses

Drop two sticks into Mexican champurrado, café de olla, or arroz con leche. Build the backbone of Indian chai masala, biryani, and garam masala blends. Anchor Middle Eastern lamb tagines, Persian jeweled rice, and Turkish ashure. Float in mulled wine, poached pears, and apple cider.

Cuisine Context

Cinnamon sticks are non-negotiable in cuisines that build flavor through slow infusion. In Mexican home kitchens, no pot of café de olla starts without one. Indian cooks bloom them in hot ghee before rice goes in. Across the Levant and Maghreb, they belong in the spice bundle for any long-braised meat dish.

Pro Tip

Toast sticks in a dry pan for 30 seconds before adding to liquid — it wakes up the volatile oils and deepens the infusion. Pull the stick once your dish hits the flavor you want; longer isn't always better.

Ships from Doral, FL.