Ingredient Spotlight: Ceylon “True” Cinnamon


If you’ve been cooking and sprinkling regular grocery store-bought cinnamon on your oatmeal since you were a kid, do yourself a favor and find some “True” Ceylon cinnamon. It’s lighter in color than what most Americans are used to (which is actually Cassia, a separate bark) and has a much more subtle, mellow flavor with less “spice”. It adds a subtle, but definitely noticeable and new complexity when sprinkled on breakfasts or added to desserts without overpowering the dish itself.

Originally posted August 12th, 2010

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