Badia Cinnamon Sticks, 12 oz

Cinnamon sticks — rolled, dried bark with sweet warmth and a slow, even release. Unlike ground cinnamon, sticks infuse without clouding, which is exactly why they're the form Mexican, Indian, and Middle Eastern cooks reach for.

Common Uses

Steep into Mexican café de olla, champurrado, and arroz con leche. Drop into Indian biryani, pulao, and masala chai. Braise into Moroccan tagines, Persian khoresh, and Lebanese hashweh. Simmer into mulled wine, hot apple cider, and Caribbean sorrel. Bake into rice pudding, poached pears, and stewed fruit.

Cuisine Context

Sticks are essential where ground cinnamon would muddy the dish — anywhere liquid is involved. Mexican cooks use them in dulces and adobos, Indian cooks build whole-spice masalas around them, and Middle Eastern kitchens braise them into rice and lamb.

Pro Tip

Snap the stick in half before adding it to a braise. The exposed cross-section releases oils faster, so a 90-minute stew actually tastes like cinnamon.

Ships from Doral, FL.