They are 'True Cinnamon' (Cinnamomum zeylanicum/verum), also known as Ceylon Cinnamon. They are made from the inner bark of a tree native to Sri Lanka. The bark is hand-rolled into delicate, multi-layered quills and is certified organic.
The main differences are flavour and safety. Quills (Ceylon) are sweet, floral, and delicate. Regular cinnamon (Cassia) is spicy, pungent, and 'hot.' Most importantly, Cassia contains high levels of coumarin, which can be toxic to the liver. Ceylon quills contain almost no coumarin.
Coumarin is a flavour compound found in high levels in Cassia ('regular') cinnamon. In regular or large doses, it can cause liver stress. Organic Ceylon Quills are the preferred choice for daily or heavy use (like in teas or smoothies) because they contain only trace, negligible amounts of coumarin.
Quills are for infusion. You simmer them in liquids to release their flavour, then remove them before serving. They are perfect for mulled wine, hot apple cider, chai lattes, curries, stews, or for making a simple syrup. They are not meant to be eaten whole.
Yes! Unlike hard Cassia bark, these organic quills are paper-thin and fragile, making them very easy to grind in a coffee or spice grinder. This is the best way to get the freshest, most aromatic, and safest cinnamon powder.
'Stick' is a generic term, but it often refers to the hard, single-layer Cassia bark. 'Quill' refers to this specific multi-layered, rolled, and fragile Ceylon variety, which looks like a scroll.
