Spice
Inner Layer
The inner layer of a cinnamon quill is the softer, more aromatic bark tissue rolled inside true cinnamon (Cinnamomum verum) sticks—thinner and more crumbly than hard cassia bark. It grinds easily and tastes sweeter, more citrus-floral, and less harsh. Break quills and grind fresh for baking and chai. Prefer true cinnamon inner bark when delicate pastry flavour matters; cassia is bolder and cheaper for robust stews. Store whole quills airtight.
Track this ingredient
Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 7.65 g
- Saturated Fat 2.22 g
- Trans Fat 0 g
- Monounsaturated Fat 2.13 g
- Polyunsaturated Fat 3.3 g
- Cholesterol 0 mg
- Sodium 40.1 mg
- Salt 0.1 g
- Total Carbohydrate 47.1 g
- Dietary Fibre 24.6 g
- Total Sugars 5.25 g
- Complex / starch 14.4 g
- Protein 10 g
- Water 30.2 g
- Energy 297 kcal
- Water 30.2 g
- Carbohydrates 47.1 g
- Protein 10 g
- Fat 7.65 g
- Saturated Fat 2.22 g
- Monounsaturated Fat 2.13 g
- Polyunsaturated Fat 3.3 g
- Omega-3 0.49 g
- Vitamins 87.4 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.1 mg
- Vitamin B2 — Riboflavin 0.14 mg
- Vitamin B3 — Niacin 1.9 mg
- Vitamin B5 — Pantothenic Acid 0.47 mg
- Vitamin B6 0.28 mg
- Vitamin B7 — Biotin 2.8 µg
- Vitamin B9 — Folate 36.4 µg
- Vitamin C 2 mg
- Vitamin E 1.78 mg
- Vitamin K 26.5 µg
- Minerals 344 mg
- Major Minerals 342 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.1 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.1 · vitamin-b2-riboflavin: 0.14 · vitamin-b3-niacin: 1.9 · vitamin-b5-pantothenic-acid: 0.47 · vitamin-b6: 0.28 · vitamin-b7-biotin: 2.8 · vitamin-b9-folate: 36.4 · vitamin-e: 1.78 · vitamin-k: 26.5 ·
Minerals
Inner Layer of Cinnamon: composition reflects this culinary part relative to the whole ingredient.
History
Sri Lankan true cinnamon bark was traded as nested quills of thin inner bark.
European demand distinguished fine Ceylon quills from thicker cassia.
Baking industries specified cinnamon grade partly by quill structure and species.