Cinnamon sticks
Especias Y Hierbas$3.99 / 2 ozApproximate price based on US supermarkets.
Cinnamon sticks are a highly valued spice in Mexican cuisine. They are used in both desserts and savory dishes, providing a warm and comforting flavor. They are a key ingredient in beverages like hot chocolate and in traditional sweets.
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How it's used in Mexican cooking
Cinnamon sticks, part of the spices section of the Mexican pantry, appears in 12 recipes in our collection, including Pork Loin in Tamarind Sauce, Pork Ribs in Pasilla Chilli Sauce and Mexican Walnut Pie (Pay de Nuez). Each recipe shows step by step how it is added, in what quantity and which other ingredients it is paired with — the most reliable guide to how it is actually used in Mexican cooking.
Recipes using cinnamon sticks
Pork Loin in Tamarind Sauce
Pork Ribs in Pasilla Chilli Sauce
Mexican Walnut Pie (Pay de Nuez)
Sweet Potato and Pineapple Candy (Dulce de Camote)
Goat Broth
Sopapillas
Cajeta Quemada (Burnt Goat Milk Caramel)
Suspiros de Monja (Nun's Sighs Fried Pastry Puffs)
Chicken in Prune and Mulato Chilli Sauce
Beef Adobo with Pasilla Chilli
Birria Grilled Cheese with Consommé
Churro Ice Cream Sandwich
Storage and substitutes
How to store it
Store spices in airtight jars away from light, heat and moisture. Ground spices lose their aroma within months, while whole ones (cinnamon sticks, cloves, peppercorns) keep it far longer — grind them just before use. Seasoning pastes such as achiote should be refrigerated once opened.
Frequently asked questions
How many recipes use Cinnamon sticks?
Cinnamon sticks is used in 12 recipes in our collection, such as Pork Loin in Tamarind Sauce and Pork Ribs in Pasilla Chilli Sauce. The full list, with a photo and link for each recipe, is on this page.
Where can I buy Cinnamon sticks in the US?
You can buy Cinnamon sticks online via the Amazon link on this page, or look for it at Mexican and Latino grocery stores in the US.
How should Cinnamon sticks be stored?
Store spices in airtight jars away from light, heat and moisture. Ground spices lose their aroma within months, while whole ones (cinnamon sticks, cloves, peppercorns) keep it far longer — grind them just before use. Seasoning pastes such as achiote should be refrigerated once opened.
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