This cinnamon powder, Cinnamomum cassia, is high in volatile oil at 3 - 4% and has a rich, sweet and slightly spicy flavor. It’s a wonderful choice for all sweet baking, blending well with other flavors without dominating.
It is with a heavy heart that we no longer carry Chinese cinnamon. In recent years it has been increasingly difficult to find the high quality product you've come to expect from the Spice House. We are currently looking for new source for our Chinese cinnamon, but have not found one worth putting in your spice cabinet, and especially your french toast. If and when we encounter a premium provider for this spice, we will certainly let you know. Until then, we'd like to refer you to our three other kinds of cinnamon. Our Saigon cinnamon is our most popular: strong, sweet, and good on just about any baked good. Ceylon cinnamon: subtle, citrusy, and ideal for a Mexican hot cocoa! Korintje cinnamon: Standard in the United States, this type has the flavor that most people are familiar with.
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.