SPICY ORGANIC Cinnamon Chips- 100% USDA Certified Organic - With Strong Aroma, Ideal For Cooking & Baking

Organic Ceylon Cinnamon Chips from Spicy Organic are broken pieces and shards of true Ceylon cinnamon quills — Cinnamomum verum from the spice gardens of Sri Lanka — in a form that offers unique practical advantages over whole sticks. More surface area means faster, more complete flavor extraction in teas, broths, and infused beverages. Smaller, irregular pieces are easier to fill into tea infusers and spice balls, simpler to grind to fresh powder than intact sticks, and ideal for bulk pantry restocking. The same authentic Sri Lankan Ceylon cinnamon — sweet, delicate, floral, and naturally very low in coumarin — just in a more versatile, ready-to-use format. USDA Certified Organic, Non-GMO, and gluten-free.

✓ USDA Certified Organic  |  ✓ Non-GMO  |  ✓ Gluten-Free  |  ✓ Vegan  |  ✓ True Ceylon — Cinnamomum verum  |  ✓ Sourced from Sri Lanka

What are cinnamon chips — and why use them over sticks?

Ceylon cinnamon chips are exactly what they sound like — broken pieces and fragments of Ceylon cinnamon quills, ranging from small shards to larger chip-sized pieces. They are produced when whole cinnamon quills are broken during harvest, processing, and packaging — rather than discarding these pieces, they are sorted, cleaned, and packaged as a separate product.

The practical advantages over whole sticks:

• More surface area — faster extraction: The broken surfaces expose more of the cinnamon bark's essential oils directly to liquid. A teaspoon of chips infuses a cup of water or milk significantly faster and more completely than a whole stick — ideal for quick teas and beverages where you want full flavor in 5 minutes rather than 15.
• Easier to use in tea infusers: Chips fill a standard mesh tea ball or infuser basket easily — whole cinnamon sticks generally don't fit. For anyone who regularly makes cinnamon tea or spiced beverages without wanting to strain through a sieve, chips are the practical solution.
• Better for grinding: Chips grind more evenly than whole sticks in a spice grinder — the irregular edges and smaller pieces produce a more consistent powder with less variation in particle size. For fresh-ground Ceylon cinnamon powder, chips are the ideal starting point.
• Bulk pantry value: Chips are typically available in larger quantities by weight than whole sticks — making them the smart choice for heavy users, batch brewers, and spice blend makers who want more cinnamon for their money.

Why Ceylon chips specifically — the coumarin advantage

These chips are made exclusively from Cinnamomum verum — true Ceylon cinnamon, not Cassia. The distinction matters particularly for anyone using cinnamon regularly:

• Naturally very low in coumarin: Ceylon cinnamon contains trace amounts of coumarin — far less than Cassia (Cinnamomum cassia), which is the thick, hard stick commonly found in grocery stores. For daily cinnamon tea drinkers and regular users, Ceylon is the appropriate choice.
• Flavor: Ceylon is sweet, delicate, and floral — milder than Cassia's bold, spicy intensity. In teas, golden milk, and everyday beverages where cinnamon is a daily companion, Ceylon's gentle character is more pleasant for regular consumption.
• Texture indicator: Genuine Ceylon chips are thin, papery, and layered — you can see the multiple thin layers of bark in each chip. Cassia chips are thicker, harder, and single-layered. Our chips pass this visual test: thin, fragile, paper-like layers of true Ceylon bark.

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. Consult a qualified healthcare professional for guidance on therapeutic cinnamon use.

How to use Ceylon cinnamon chips — with quantities

Tea and hot beverages (primary use case):

• Cinnamon tea (per cup): Add 1 tsp Ceylon cinnamon chips to a tea infuser or mesh ball. Steep in freshly boiled water for 5–7 minutes. The chips extract fully in this time — longer than a tea bag but significantly faster than a whole cinnamon stick. Add honey and lemon to taste. One of the simplest and most comforting daily warm beverages.
• Chai (4 cups): Add 1½ tsp chips to your chai pot alongside cardamom pods, ginger, cloves, and black pepper. Simmer 8–10 minutes. The increased surface area of chips means slightly shorter brew time than whole sticks for the same flavor intensity.
• Cinnamon-infused milk (golden milk base): Simmer 1 tsp chips in 2 cups milk for 5 minutes before adding turmeric, black pepper, and honey. The chips infuse the milk quickly and cleanly — remove with a strainer before serving.
• Iced cinnamon tea: Make a strong cinnamon infusion (2 tsp chips in 2 cups boiling water, steep 10 minutes, strain). Cool and refrigerate. Serve over ice with honey and lemon. A naturally sweet, refreshing cold drink.

Mulled wine and holiday beverages:

• Mulled wine (per bottle): Add 2 tbsp cinnamon chips to a spice sachet or mesh strainer alongside 6–8 cloves, 6 allspice berries, and orange peel. Simmer in wine on lowest heat 20–30 minutes. The chips extract quickly and evenly — no need for a whole stick. Strain before serving.
• Spiced apple cider: Simmer 1 tbsp chips with 4 cloves and 1 star anise in 1 quart cider for 15 minutes. Strain and serve warm. A quick and fragrant non-alcoholic winter drink.

Cooking and broths:

• Soups and stews: Add 1 tsp chips in a spice sachet to soups, bone broths, and slow-cooked stews. Remove sachet before serving. The chips release their essential oils gradually throughout long cooking — excellent in Moroccan harira, Indian dal, and Mediterranean lamb stews.
• Rice cooking: Add ½ tsp chips to the cooking water for fragrant pilaf or biryani rice — the chips season the water and can be left in or removed before serving.
• Poaching liquid: Add 1 tsp chips to the liquid when poaching fruit, chicken, or fish in wine or broth for a gentle cinnamon background note.

Grinding to fresh Ceylon cinnamon powder:

• Add chips directly to a spice grinder — no need to break them further. The smaller, irregular pieces grind more evenly than whole sticks, producing a fine, consistent Ceylon cinnamon powder. Grind in short bursts, shake between pulses for even grinding. Use immediately — freshly ground Ceylon powder is dramatically more aromatic than pre-ground.
• Yield: 1 tbsp chips yields approximately 1½–2 tsp freshly ground cinnamon powder.

Stovetop potpourri and home fragrance:

• Add 2 tbsp chips to a simmering pot of water with orange peel, cloves, and vanilla for natural home fragrance. The broken pieces release their essential oils faster than whole sticks — more fragrance per gram.

Sourced from Sri Lanka — the birthplace of true cinnamon

Ceylon cinnamon (Cinnamomum verum) originated in Sri Lanka — "Ceylon" is the island's former name — and the southwestern lowlands around Galle, Matara, and Negombo have produced the world's finest cinnamon for over 2,000 years. The island's tropical climate, high humidity, and generations of skilled cultivation create the perfect conditions for the thin, delicately flavored bark that defines true Ceylon.

Our cinnamon chips come from the same Sri Lankan spice gardens as our whole Ceylon Cinnamon Sticks and Ceylon Cinnamon Powder — the same quality, same origin, different form. When whole quills break during processing and handling, these fragments are carefully sorted and packaged rather than discarded, making chips a slightly more economical way to access the same premium Ceylon cinnamon.

Why Spicy Organic Ceylon cinnamon chips

• USDA Certified Organic, every batch: Cert #0847519, Texas Department of Agriculture. No synthetic pesticides or fertilizers.
• Confirmed Cinnamomum verum: Thin, papery, multi-layered chips — genuine Ceylon bark, not the thick hard fragments of Cassia.
• Sri Lanka origin: Same source as our whole Ceylon sticks — authentic provenance, not re-labeled commodity cinnamon.
• Naturally very low coumarin: The Ceylon advantage for daily tea drinkers and regular users.
• Non-GMO and gluten-free: 100% pure Ceylon cinnamon bark — no additives or coatings.
• Resealable stand-up pouch: Airtight seal preserves the delicate floral aroma of Ceylon between uses.
• Packed fresh in McKinney, Texas.

Available sizes and the complete Ceylon cinnamon range

Choose your size:

• 4 oz — ideal for trying cinnamon chips or occasional use
• 8 oz — for regular daily tea drinkers
• 16 oz — best value for heavy users, bulk brewers, and grinders

The complete Spicy Organic Ceylon cinnamon range:

• Organic Ceylon Cinnamon Sticks — whole 3.5-inch quills for beverages, cooking, crafts, and garnishing
• Organic Ceylon Cinnamon Powder — finely ground for baking, daily beverages, and spice blends

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, light, and moisture. Keep the resealable pouch tightly sealed. Ceylon cinnamon chips retain peak aroma and flavor for 3–4 years when properly stored. The increased surface area of chips vs. whole sticks means slightly faster essential oil dissipation if left unsealed — always reseal tightly after use. Freshness test: the chips should release an immediate, sweet, floral cinnamon fragrance when you open the pouch and crumble a piece between your fingers.

Product details

• Botanical name: Cinnamomum verum (true Ceylon cinnamon)
• Common names: Ceylon cinnamon chips, cinnamon chips, true cinnamon shards, dalchini chips
• Origin: Sri Lanka
• Form: Broken pieces and shards of Ceylon cinnamon quills
• Texture: Thin, papery, multi-layered — genuine Ceylon bark characteristics
• Flavor profile: Sweet, delicate, floral — the mild, refined character of true Ceylon
• Coumarin level: Naturally very low (significantly less than Cassia)
• Certifications: USDA Organic (Cert #0847519), Non-GMO, Gluten-Free, Vegan
• 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 are cinnamon chips and how are they different from cinnamon sticks?
Cinnamon chips are broken pieces and fragments of Ceylon cinnamon quills — the same bark as whole sticks, just in smaller, irregular pieces. The advantages over whole sticks: more surface area for faster flavor extraction in teas and beverages, easier to fit in tea infusers and spice balls, simpler to grind to fresh powder in a spice grinder, and typically more economical per ounce for heavy users. The cinnamon flavor and quality are identical to whole sticks.

Are these Ceylon or Cassia cinnamon chips?
These are 100% Ceylon cinnamon chips — Cinnamomum verum from Sri Lanka. You can confirm this visually: genuine Ceylon chips are thin, papery, and show multiple distinct layers of bark in each fragment (like layers of paper). Cassia fragments are thick, hard, and single-layered. Our chips are thin, fragile, and multi-layered — true Ceylon. They are naturally very low in coumarin, making them appropriate for regular daily use.

How do I use cinnamon chips in a tea infuser?
Add 1 teaspoon of cinnamon chips to a mesh tea ball or infuser basket. Steep in freshly boiled water for 5–7 minutes for a full-flavored cinnamon tea. The chips extract much faster than a whole cinnamon stick and fit easily into standard tea infuser sizes that whole sticks cannot accommodate. Add honey and lemon to taste. Reuse the chips once for a milder second brew.

Can I grind cinnamon chips to make cinnamon powder?
Yes — and chips are actually better for grinding than whole sticks. Add chips directly to a spice grinder (no additional breaking needed) and grind in short bursts, shaking between pulses. The smaller, irregular pieces grind more evenly than whole sticks, producing a more consistent fine Ceylon cinnamon powder. Use immediately for maximum aroma — freshly ground Ceylon is dramatically more fragrant than pre-ground. One tablespoon of chips yields approximately 1½–2 teaspoons of powder.

How long do Ceylon cinnamon chips last?
Properly stored in a sealed container away from heat, light, and moisture, Ceylon cinnamon chips last 3–4 years — the same as whole cinnamon sticks. The increased surface area of chips means it is slightly more important to keep them tightly sealed between uses, as the exposed surfaces release essential oils faster than the intact bark of whole sticks when left open.

Is Spicy Organic cinnamon chips USDA certified organic?
Yes. Our Organic Ceylon Cinnamon Chips are USDA Certified Organic under Regulations 7 CFR Part 205, Certificate Number 0847519, issued by the Texas Department of Agriculture. Sourced from certified organic spice gardens in Sri Lanka — confirmed Cinnamomum verum (Ceylon), non-GMO, gluten-free, and 100% pure Ceylon cinnamon bark with no additives or coatings.