We stock four different types of cinnamon to suit your preference. We like to give customers in our shop a taste of each so they can decide which is best for their particular uses. Saigon cassia cinnamon is the most popular cinnamon by a longshot, but many serious bakers prefer China cassia powder for its milder, sweeter flavor that blends nicely into dishes where cinnamon is not starring as the main flavor. It’s perfect as an all-around baking cinnamon and wonderful for pie (from peach or apple to sweet potato), spice cakes, pumpkin bread, apple strudel, sticky buns, linzertortes, cheesecake and baklava. Also nice sprinkled on top of oatmeal, granola in yogurt, French toast, and hot cocoa.