OILS & GHEE

Authentic Cassia Cinnamon Sticks

Single-origin, independently lab-tested, glass-packed.

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₹500 ₹600 Save ₹100 (17%) · 100 g jar

Made to order · dispatched in 48 hours

Lab-verified batch · dispatched fresh in glass

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Qty

Dispatched in 24 hours
Delivered in 3 to 7 days

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Independently lab-tested
Glass jar, never plastic
Bilona method, churned from curd
FSSAI Lic. No. 11525079000402

See the proof: read the lab report

Description

What makes this product different

Cassia is the cinnamon Indian kitchens actually cook with. Thick, hard, dark reddish-brown, rolled in a single heavy curl - this is the dalchini that goes into a pulao, a garam masala or a pot of chai. It is bolder and hotter than Ceylon cinnamon, with a deep, sweet-spicy note that survives long cooking instead of disappearing into it.

Ours is hand harvested and sun dried by the farmers who grow it, then sorted and packed into a reusable glass jar rather than a plastic pouch, so the volatile oils that carry the aroma stay where they belong. Nothing is added: no preservatives, no additives, no MSG, no fillers, non-GMO.

Cassia or Ceylon - which one do you want?

Both are real cinnamon. They are different species and they behave differently in a pan, so the honest answer is that it depends on what you are cooking.

Cassia (Cinnamomum cassia) - thick, hard, dark, one heavy rolled layer. Strong and warm with a little pungency. The right stick for curries, pulao, biryani, garam masala, chai and anything slow-cooked.
Ceylon (Cinnamomum verum) - thin, brittle, pale tan, many fine layers rolled together like a cigar. Delicate, sweet and floral. Better for desserts, baking and drinks where you want sweetness without the heat.

One difference worth knowing before you choose: cassia naturally contains more coumarin than Ceylon does. At normal cooking quantities that is not something to worry about, but if you take cinnamon every single day in large amounts - a spoon of powder in a drink each morning, say - Ceylon is the better habit. We stock both, and we would rather you bought the right one than the dearer one.

How to use it

Tempering: one two-inch stick into hot ghee at the start of a pulao, biryani or dal.
Chai: a small piece, cracked open, simmered with the ginger and cardamom.
Slow dishes: drop it in whole and lift it out before serving.
Baking and coffee: grind it fresh. Cassia grinds to a far more fragrant powder than anything that has been sitting ready-ground on a shelf.

Storing it

Keep the jar closed, dry and out of direct sunlight, and only ever use a dry spoon. Whole sticks hold their aroma for a year and more; ground cinnamon starts losing it within weeks, which is the whole argument for buying sticks.

100 g of whole sticks in a reusable glass jar.

Highlights

Authentic & Premium Cassia Cinnamon sticks. Great for cooking, baking, tea, and even coffee.
No preservatives, no additives, no MSG, non-GMO, no fillers.
Hand harvested Cassia Cinnamon sticks to ensure quality and flavour.
Packed in a reusable glass container to ensure aroma and flavour.
Farm to table - sourced directly from the farmers who practice organic farming and traditional methods like hand-picking and sun-drying.

FAQs

How should I store it, and how long does it keep?

Keep it closed, dry and out of direct sunlight, and only ever put a dry spoon in the jar - moisture is what spoils a spice, not time. Whole spices hold their aroma for a year and more; ground ones start fading within a few months, so buy a size you will actually finish. Use the date printed on the pack.

How can I pay, and what does delivery cost?

Pay online through Razorpay (UPI, cards, net banking or wallets), or choose Cash on Delivery on orders from ₹699 to ₹4,999. With Cash on Delivery you pay 20% of the order (at least ₹299) plus a ₹49 handling fee online, and the rest to the courier at your door, in cash or by UPI. Paying online in full skips the handling fee and takes ₹10 off the goods. Most metro PIN codes get delivery in 3 to 4 working days, tier 2 and 3 cities in 3 to 7 days, and you can check yours above. Spices on their own ship free over ₹999. Anything ordered alongside our ghee ships free whatever it costs, because ghee always ships free.

Can I return it if I change my mind?

No - food cannot be returned once it has left us, and that is the rule for every packaged food seller in India, not a policy we invented. You can cancel free of charge any time before dispatch. If the parcel arrives damaged or leaking we replace it and pay the shipping, but we need an unboxing video: start recording before you open the outer packaging and send it within 24 hours of delivery. The full policy is here.

Can I order a large quantity, or as a gift?

Yes. Tell us what you need and we will quote for it - there is no order we are too small for and none we are too large for. Bulk and corporate gifting, or just ask us on WhatsApp.

What is the difference between Cassia and Ceylon cinnamon?

They are two different species and both are real cinnamon. Cassia is the thick, hard, dark stick Indian kitchens cook with - strong and warm, and it holds up to long cooking, so it is the one for pulao, biryani, garam masala and chai. Ceylon is thin, pale and brittle, with many fine layers, and it is sweeter and more delicate - better for baking and desserts. Cassia also carries more coumarin than Ceylon, which matters only if you take cinnamon in large amounts every single day; for cooking, it does not.

Can I grind these sticks at home?

Yes, and freshly ground cassia is far more fragrant than anything sold ready-ground. Cassia is hard, so break a stick into small pieces first and grind it in a dry spice or coffee grinder in short bursts. Grind only what you need for a week - powder loses its aroma within weeks, while the sticks hold it for a year and more.

How much do I use?

One two-inch piece is enough for a pot of pulao, a curry or a pan of chai for four. Add it whole at the start, into hot ghee or oil, and lift it out before serving.