About 

The terms cinnamon “quills” and cinnamon “sticks” have become interchangeable over recent years. Cinnamon Cassia Quills are the dried bark of tropical evergreen trees (the bark scrolling inwards as it dries rather than curling into the compressed cylinders “cigars” of cinnamon sticks). Cinnamon Quills are more pungent, robust, woody in flavour and darker in colour than cinnamon sticks. Quills can be added to recipes where an earthier savoury flavour is desired like the long, slow braised dishes of Chinese and Indian cuisines

Uses & Ideas

Add to Chinese "red" braised dishes with chicken or duck.

Add a Cassia Quill to Indian style Pilaf rice dishes, braised vegetable dishes and Lamb or Chicken Biriyanis.

Add to Asian style broths, soups, and stocks (master stock).

Add cassia quills, star anise, cloves, peppercorns, coriander, and fennel when making Vietnamese Pho broth

Add to sugar syrups with star anise, orange peel and red or white wine when poaching pears, quinces, pineapple, rhubarb, or red fleshed stone fruits.

Mulled Wine - Add quills along with star anise, cardamom pods, cloves, allspice, and orange peel. Heat slowly, ensuring the temperature is kept below 75 degrees C (to minimize the evaporation of alcohol).

Cinnamon Teriyaki Sauce - simmer pieces of cassia quill with soy sauce, mirin, sake, (sugar to taste) and grated orange zest. Serve with grilled steaks, chicken or seafood like salmon or cod.

Use a cassia quill to stir Chai Tea or infuse with your favourite Herbal Tea.