Let’s talk cinnamon!
Tracing its roots back before written records, cinnamon once was so rare, its use was limited as a gift for royalty.
Today, most cinnamon comes from two varieties: Vietnamese/Chinese (Cinnamomum cassia) or Ceylon (Cinnamomum verum). Both cinnamon types derived from related plants, but each variety has a somewhat different taste profile.
Indonesia is the world’s largest producer of Vietnamese/Chinese cinnamon, with China close behind. About 8% of the world’s cinnamon is imported from Ceylon.
After trying out both varieties of cinnamon from nine different brands, we think 365 Everyday Value’s Ground Cinnamon is the best for baking. Here’s why:
What We Liked
• Wonderful aroma.
• Mellow, sweet taste.
• Imported from Indonesia.
What Needs Work
• Sprinkle top could have larger holes. It takes a bit of work to get the cinnamon out . . which is more of an issue for sprinkling cinnamon on coffee or cocoa. For baking, this is less of an issue of course!