You walk into the store. You’re there for the frozen orange chicken and maybe that specific sourdough. But then you hit the spice section. It’s cramped. It’s tucked away near the baking supplies. There they are: a small, clear jar of cinnamon sticks Trader Joe’s stocks mostly in the cooler months. They look simple. They look like bits of tree bark. Because, honestly, that is exactly what they are.
Most people just walk past. They grab the pre-ground stuff because it’s easier. But ground cinnamon is a ghost compared to a fresh quill. Once that bark is pulverized, the volatile oils—the stuff that actually makes it smell like Christmas and comfort—start to vanish. If you want the real deal, you have to go to the source.
The Cassia vs. Ceylon Debate at the Grocery Store
Not all cinnamon is created equal. Most of what you find in a standard American grocery store, including the cinnamon sticks Trader Joe’s sells, is Cassia cinnamon. It’s darker, thicker, and has a much more aggressive "red hot" bite. It’s the punchy flavor we associate with Cinnabon and heavy holiday baking.
Ceylon cinnamon is different. People call it "true" cinnamon. It’s delicate. It’s pricey. It has a citrusy undertone that Cassia lacks. If you’re a purist, you might scoff at Cassia, but for a slow-simmered pot of cider? You want the Cassia. It holds up. It doesn't dissolve into a muddy mess after twenty minutes of heat.
The Trader Joe's version is specifically Indonesian Cassia. It's harvested from the Cinnamomum burmannii tree. Farmers peel the inner bark, let it dry, and it naturally curls into those familiar tubes. It's a rugged spice. You can drop a stick into a pressure cooker with a beef roast and it won't fall apart. That durability is why people hoard them when they finally show up on shelves in October.
Why the Seasonal Hype Is Actually Real
Trader Joe's is famous for their "now you see it, now you don't" inventory. The cinnamon sticks usually fall into the fall and winter rotation. Why? Because that’s when we start mulling things.
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- Mulling Spices: You can’t make decent mulled wine with powder. It’s grainy. It’s gross. You need the whole stick to infuse the liquid without ruining the texture.
- Simmer Pots: This is the big TikTok trend that actually works. Throw a few sticks, some orange peels, and maybe a sprig of rosemary into a pot of water on the stove. Your whole house smells like a high-end candle for about four cents.
- Coffee Infusion: Don't put the cinnamon in the cup. Put a half-stick in the carafe while it brews. It’s subtle. It’s way better than those sugary syrups.
I've seen people buy five jars at once. It feels dramatic until you realize how fast you go through them when you're making gifts or hosting. A single jar usually contains about 1.2 to 1.5 ounces of product. That’s roughly 6 to 8 sticks depending on the thickness.
The Science of Coumarin
We have to talk about the health side for a second. It's not all just cozy vibes. Cassia cinnamon contains a compound called coumarin. In really high doses, coumarin can be tough on your liver.
German health authorities have actually set "tolerable daily intake" levels for this stuff. If you’re just stirring a stick into your tea? You’re fine. If you’re grinding up ten sticks a day and eating them? Maybe don't do that. This is the main reason health-conscious folks sometimes hunt for Ceylon instead, as it has negligible coumarin. But for the average cook, the cinnamon sticks Trader Joe’s offers are perfectly safe for standard culinary use.
Cinnamon is also a powerhouse for antioxidants. It has polyphenols. Some studies suggest it helps with blood sugar sensitivity, though you should never treat it as a replacement for actual medicine. It's a spice, not a miracle pill.
Beyond the Spice Rack: Creative Uses
Stop thinking about oatmeal. Think about savory food.
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In Middle Eastern and South Asian cuisines, cinnamon is a savory staple. If you’re making a lamb tagine or a rich beef stew, toss in one of those Trader Joe’s sticks. It adds a woody, earthy depth that cuts through the fat. It doesn't make the meat taste like a cookie. It makes it taste complex.
- Rice Pilaf: Toss a stick into the water while the rice boils. It’s a game changer for basmati.
- Cocktail Garnish: Use a lighter to char the end of a stick before dropping it into an Old Fashioned. The smoke is incredible.
- Pickling: If you’re doing pickled beets or even spicy pickled onions, a small piece of cinnamon bark adds a warm counterpoint to the vinegar.
The texture of the TJ's sticks is quite woody. Some brands are crumbly, but these are sturdy. This makes them great for crafts, too. If you’re the type to tie cinnamon sticks to a napkin ring with twine for a dinner party, these are the ones. They won't snap while you're tying the knot.
Storage and Longevity
Spices don't really "expire" in a way that will hurt you, but they do die. A dead cinnamon stick is just a piece of flavorless wood.
Keep them out of the light. That cute spice rack right above your stove? It's a graveyard. Heat and light kill flavor. Keep the jar in a cool, dark pantry. If you buy them in bulk during the winter, they should stay potent for about a year.
To test if yours are still good, try to snap one. It should give you a sharp, clean crack and a strong hit of aroma. If it bends or if you have to put your nose right on it to smell anything, toss it. Buy a fresh jar.
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The Logistics of the Trader Joe’s Aisle
Finding them can be a pain. Usually, they are on the top shelf. Because the jars are lightweight, they get pushed to the back behind the heavy sea salt grinders and the "Everything But The Bagel" seasoning.
Price-wise, they are almost always cheaper than the big-name brands at conventional supermarkets. You’ll pay maybe $2.49 or $2.99 at TJ's, whereas a jar of three sticks at a fancy grocery store might run you six bucks. It’s one of those items where the "Trader Joe's tax" actually works in reverse.
Practical Steps for Your Next Batch
If you’ve got a jar of cinnamon sticks Trader Joe’s style sitting in your kitchen right now, here is exactly what to do with them to get your money's worth.
Don't just use them once. You can actually rinse a cinnamon stick, let it dry, and reuse it once more if it was just in a light liquid like tea. After that, it’s spent.
For the ultimate flavor, toast them. Put a dry skillet over medium heat. Toss a couple of sticks in for about 60 seconds until they get fragrant. Then drop them into your pot. This "blooms" the oils and gives you a much richer infusion than just dropping them in cold.
If you’re making a braise, add the cinnamon in the last 30 minutes. If it cooks for four hours, it can get slightly bitter. Thirty to sixty minutes is the sweet spot for that perfect, woody sweetness.
Next time you’re navigating the crowd at TJ’s, grab two jars. Use one for your kitchen and keep one for a "simmer pot" whenever the house feels a bit stale. It’s the cheapest luxury in the store.