Organic Cassia Cinnamon Sticks – Bold & Spicy Whole Cinnamon, USDA Certified

Organic Cassia Cinnamon Sticks from Spicy Organic deliver the bold, intensely spicy-sweet cinnamon character that most people associate with the word "cinnamon" — the deep, warming aroma that fills a kitchen during mulled wine season, scents a biryani as it simmers, and perfumes a home with the unmistakable fragrance of the holidays. Sourced from certified organic farms in India and cut to 3–4 inch sticks, these are the real-deal whole cassia sticks for serious cooks, entertainers, and holiday makers. USDA Certified Organic, Non-GMO, and gluten-free.

✓ USDA Certified Organic  |  ✓ Non-GMO  |  ✓ Gluten-Free  |  ✓ Whole Sticks — No Additives  |  ✓ 3–4 Inch Sticks  |  ✓ Sourced from India

Cassia vs. Ceylon cinnamon sticks — know the difference

Both are cinnamon — but they are distinctly different products from different plants with different flavor profiles, coumarin levels, and best uses:

• Cassia cinnamon (Cinnamomum cassia — this product) is the bold, spicy-sweet, intensely aromatic variety most people know from American baking, holiday recipes, and classic chai. The sticks are thick, hard, and tightly rolled — made from the entire bark. Cassia is naturally higher in coumarin, a compound found in many plants, and is best used for occasional or culinary use rather than daily high-dose supplementation.
• Ceylon cinnamon (Cinnamomum verum) is true cinnamon from Sri Lanka — milder, more delicate, and naturally very low in coumarin. The sticks are thin, papery, and loosely layered. It is the preferred choice for daily use in coffee, oatmeal, and wellness routines where cinnamon is consumed regularly in larger amounts.

For mulled wine, spiced cider, holiday baking, biryani, and home fragrance — where bold, robust cinnamon character is the goal — Cassia sticks are the right choice. For daily beverages and health-conscious regular use — Ceylon. We carry both: see our Organic Ceylon Cinnamon Powder for the milder, low-coumarin option.

These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease. For regular high-dose cinnamon supplementation, consult a qualified healthcare professional.

How to use cassia cinnamon sticks — with recipes and quantities

Mulled wine and spiced cider (the classic winter use):

• Classic mulled wine (serves 6–8): Combine 1 bottle red wine, 1 cup orange juice, 3 cassia cinnamon sticks, 6–8 whole cloves, 3–4 star anise, 2 cardamom pods, and 3 tbsp honey or sugar. Simmer on low heat for 20–30 minutes — do not boil. Strain and serve warm. Pairs directly with our Organic Whole Cloves and Organic Cardamom Pods.
• Spiced apple cider (serves 6): Combine 1 quart apple cider, 2 cassia cinnamon sticks, 4 whole cloves, 1 orange sliced into rounds, and 2 tbsp brown sugar or maple syrup. Simmer 15–20 minutes on low. A non-alcoholic alternative perfect for all ages.
• Hot chocolate: Add 1 cinnamon stick to your milk as it heats — simmer for 5 minutes before whisking in cocoa and sugar. Remove stick before serving. The cassia infuses a deep, spicy warmth that transforms standard hot chocolate.

Indian and South Asian cooking:

• Biryani and pilaf: Add 1–2 cinnamon sticks to hot ghee or oil at the very start of cooking, alongside cardamom pods, cloves, and bay leaves. They form the aromatic base — the "whole spice tempering" — of virtually every biryani. Remove sticks before serving.
• Curries and kormas: Add 1 stick to the initial oil tempering for rich, slow-cooked curries — lamb korma, chicken curry, dal makhani. The stick infuses the oil slowly throughout cooking, adding a warm, rounded base note.
• Chai tea: Lightly crack 1 stick and add to your chai pot with cardamom, ginger, and cloves. Simmer in milk and water for 8–10 minutes. Bold cassia works better than Ceylon in traditional masala chai.

Baking and desserts:

• Poaching liquid: Add 1–2 cinnamon sticks to the liquid when poaching pears, peaches, or figs in wine or sugar syrup. The sticks release flavor gently during the long poach.
• Rice pudding and kheer: Simmer 1 cinnamon stick in the milk at the start of cooking. Remove before serving. Adds a deep warmth that powder cannot match in delicate milk-based desserts.
• Holiday glazed ham: Add 2–3 cinnamon sticks to the pan alongside cloves and brown sugar glaze during roasting. The cinnamon scents the kitchen and adds subtle warmth to the caramelized crust.

Home fragrance and crafts:

• Simmering pot: Fill a small saucepan with water, add 2 cinnamon sticks, an orange sliced into rounds, 6 whole cloves, and 1 tbsp vanilla extract. Simmer on very low heat — your home will smell like a holiday bakery for hours. Replenish water as needed.
• Potpourri: Combine cinnamon sticks with dried orange peel, whole cloves, star anise, and dried rosemary for a naturally fragrant bowl arrangement. Lasts weeks without any artificial fragrance oils.
• Wreaths and garlands: Bundle cinnamon sticks with twine and attach to wreaths, table centerpieces, or gift wrapping for a classic, fragrant holiday decoration.

Cinnamon sticks vs. ground cinnamon — when to use which

• Use sticks for long-simmered dishes and drinks where you want gradual flavor infusion and plan to remove the cinnamon before serving — mulled wine, biryani, curries, poaching liquid, chai, and rice pudding. Sticks also retain potency far longer than ground cinnamon.
• Use ground cinnamon for baking where the spice is incorporated throughout — cinnamon rolls, cookies, cakes, muffins, and spice blends where you want even distribution in every bite.
• Conversion: 1 cassia cinnamon stick (3–4 inches) = approximately ½ teaspoon ground cassia cinnamon powder.
• Grind your own: Break a stick into pieces and grind in a spice grinder or high-powered blender for fresh-ground cinnamon powder significantly more aromatic than pre-ground.

Why Spicy Organic cassia cinnamon sticks

• USDA Certified Organic, every batch: Cert #0847519, Texas Department of Agriculture. Grown without synthetic pesticides, herbicides, or chemical fertilizers.
• Indian cassia — bold, authentic character: Sourced from certified organic farms in India, which produces Cassia cinnamon (Cinnamomum cassia) with the robust, intensely spicy profile that makes it ideal for cooking, infusions, and fragrance applications.
• Whole 3–4 inch sticks: Long enough for mulled wine, biryani, and simmering pots. Consistent size means predictable flavor every time — not short, brittle fragments.
• Non-GMO, additive-free: 100% pure cassia bark — no coatings, no sulfur treatment, no additives of any kind.
• Resealable stand-up pouch: Keeps sticks dry and intensely aromatic between uses. Cassia releases its essential oils slowly — proper sealing maximizes shelf life and potency.
• Packed fresh in McKinney, Texas: Shorter transit from packing to your kitchen than coast-warehoused competitors.

Available sizes and companion spices

Choose your size:

• 4 oz — ideal for occasional use or holiday baking
• 8 oz — great for regular cooks and mulled wine enthusiasts
• 16 oz — best value for heavy users, batch cooking, and holiday entertaining

Cassia cinnamon sticks are almost always used alongside:

• Organic Whole Cloves — essential in mulled wine, spiced cider, biryani, and holiday potpourri
• Organic Green Cardamom Pods — the third pillar of chai, biryani, and Indian spice tempering
• Organic Ceylon Cinnamon Powder — if you prefer the milder, low-coumarin variety for daily use

Need bulk quantities? Visit our wholesale page for 5 lb to 44 lb pricing.

Storage and shelf life

Store in a cool, dry place away from heat, moisture, and direct sunlight. Keep the resealable pouch tightly sealed. Whole cassia cinnamon sticks retain peak aroma and flavor for 3–4 years when properly stored — significantly longer than ground cinnamon, which loses potency within 6–12 months. Do not grind until ready to use. The stronger the aroma when you break a stick, the fresher and more potent it is.

Product details

• Botanical name: Cinnamomum cassia (also known as Cinnamomum aromaticum)
• Common names: Cassia cinnamon sticks, Chinese cinnamon, dalchini (Hindi)
• Origin: India
• Form: Whole dried bark sticks, 3–4 inches
• Flavor profile: Bold, spicy-sweet, intensely aromatic — stronger and more robust than Ceylon
• Certifications: USDA Organic (Cert #0847519), Non-GMO, Gluten-Free
• Packaging: Resealable stand-up pouch
• Available sizes: 4 oz, 8 oz, 16 oz
• Certifying body: Texas Department of Agriculture
• Packed in: McKinney, Texas, USA
• Shelf life: 3–4 years, properly stored

Frequently asked questions

What is the difference between cassia and Ceylon cinnamon sticks?
Cassia cinnamon (Cinnamomum cassia) is bold, spicy-sweet, and intensely aromatic — the variety most commonly found in grocery stores and used in American baking and chai. The sticks are thick and hard. Ceylon cinnamon (Cinnamomum verum) is milder, more complex, and naturally lower in coumarin — the sticks are thin and papery. For everyday cooking and infusions where bold flavor is the goal, cassia. For daily wellness use and delicate baking, Ceylon. We carry both.

How many cinnamon sticks do I use for mulled wine?
Use 2–3 cassia cinnamon sticks per bottle of wine (serves 6–8), combined with 6–8 whole cloves, 3–4 star anise, and 2–3 cardamom pods. Simmer on low heat for 20–30 minutes — do not boil, as boiling drives off the aromatic compounds. Strain and serve warm with an orange slice garnish.

How many cinnamon sticks equal a teaspoon of ground cinnamon?
One cassia cinnamon stick (3–4 inches) equals approximately ½ teaspoon of ground cassia cinnamon. For recipes calling for ground cinnamon, you can use a stick for long-simmered dishes (remove before serving), or break and grind the stick in a spice grinder for fresh-ground powder.

Can cassia cinnamon sticks be used for home fragrance?
Yes — whole cinnamon sticks are one of the most popular natural home fragrances. Add 2 sticks to a simmering pot of water with orange slices, cloves, and vanilla for hours of holiday fragrance. They also work beautifully in potpourri, wreaths, garlands, and candle-making.

How long do whole cinnamon sticks last?
Whole cassia cinnamon sticks last 3–4 years when stored properly in a cool, dry place in a sealed container — far longer than ground cinnamon, which loses potency within 6–12 months. The aroma intensity is the best freshness indicator: a potent, sharp smell when you break a stick means it is still fresh and full-flavored.

Are Spicy Organic cinnamon sticks USDA certified organic?
Yes. Our Organic Cassia Cinnamon Sticks are USDA Certified Organic under Regulations 7 CFR Part 205, Certificate Number 0847519, issued by the Texas Department of Agriculture. Non-GMO, gluten-free, and 100% pure cassia bark with no additives or coatings.