This pungent yet complex cinnamon variety, also known as Saigon cinnamon, is great for adding sweetness and warmth to lamb, poultry, desserts, and pork.
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There is a very tangible difference that elevates this cinnamon above any others. This is the absolute best to highlight or finish a cocktail or sprinkle on a dessert or yogurt or smoothie or....you get the idea. While I might not use this when baking a big batch of something, it is definitely my choice for finishing. SO GOOD!!
Lots of different cinnamons out there, but this is the best. Very bright flavor. I think it’s C. loureiroi (Saigon cinnamon, Vietnamese cassia.)
Had a great experience
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