Cinnamon ( Cassia)quills 50g

Cinnamon ( Cassia)quills 50g
It is one of several species of Cinnamon used primarily for their aromatic bark, which is used as a spice.
RRP:
NZ$ 9.99
Price:
NZ$ 7.99
SP-Cinnamon Quills
Rating:
( 5/5 from 9 reviews )
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Recipe for Cinnamon quills

🍜 Authentic Pho Bo (Beef Noodle Soup) Broth

*Makes 6-8 servings | Active time: 30 mins | Simmer time: 6-12 hours*

Key Aromatics (Charred for Depth):

  • 2 cinnamon quills (preferably Cassia for boldness)

  • 3 star anise

  • 5 cloves

  • 1 black cardamom pod (or 2 green)

  • 1 tbsp coriander seeds

  • 1 large onion, halved (unpeeled)

  • 4-inch ginger piece, halved (unpeeled)

Broth Ingredients:

  • 4 lbs beef bones (knuckle, marrow, and oxtail)

  • 2 lbs beef brisket (whole piece)

  • 1 lb beef tendon (optional for texture)

  • 1/4 cup fish sauce

  • 2 tbsp rock sugar (or brown sugar)

  • 2 tsp salt

  • 6 quarts water

Essential Technique:

  1. Char aromatics:

    • Dry-toast cinnamon, star anise, cloves, cardamom, and coriander in a pan until fragrant (~2 mins).

    • Char onion and ginger directly over gas flame or under broiler until blackened (10 mins). Scrape off charred skins.

  2. Parboil bones:

    • Boil bones for 10 mins, then scrub clean (removes impurities for clear broth).

  3. Simmer broth:

    • In a clean pot, combine bones, brisket, tendon (if using), and water.

    • Skim scum for first hour.

    • After 3 hours, add charred aromatics, fish sauce, sugar, and salt.

    • Continue simmering (gentle bubbles only):

      • 6 hours minimum (home cook)

      • 12 hours ideal (restaurant-style)

  4. Strain & serve:

    • Remove brisket after 3 hours (slice thin when cool).

    • Discard spices but save cinnamon quills for garnish.

    • Strain broth through cheesecloth for crystal clarity.

Pho Assembly:

  • Rice noodles (soaked)

  • Thinly sliced raw sirloin (cooked by hot broth)

  • Herbs (Thai basil, cilantro)

  • Garnishes: Lime, bean sprouts, jalapeños

  • Hidden touch: Add a small piece of spent cinnamon quill to each bowl for aroma.


Why Cinnamon Quills Matter in Pho:

  1. Balances fish sauce – Their sweetness counters umami saltiness

  2. Slow release – Whole quills prevent overpowering spice

  3. Visual signature – Left in the bowl as an edible garnish

Pro Tip: Vietnamese chefs often bruise cinnamon quills before adding to release oils faster without breaking them apart.

Add Review

  • Cassia Bark
    Great service fresh product
    Posted: 2022-08-27
  • Good pantry addition
    Prefer it to powdered if possible
    Posted: 2021-10-19
  • The nicest spices
    A wonderful selection of great spices. Always delivered promptly. Thankyou.
    Posted: 2021-09-24
  • Posted: 2023-01-01
  • Posted: 2022-06-16
  • Posted: 2022-03-21
  • Posted: 2021-10-30
  • Posted: 2021-10-28
  • Posted: 2021-09-23
  • Cassia Bark
    Great service fresh product
    Posted: 2022-08-27
  • Good pantry addition
    Prefer it to powdered if possible
    Posted: 2021-10-19
  • The nicest spices
    A wonderful selection of great spices. Always delivered promptly. Thankyou.
    Posted: 2021-09-24



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