And the oil of Ceylon cinnamon (or its artificial counterparts) is that distinct "hot" cinnamon used in cinnamon-flavored gums and candies. It's absolutely delicious, and it's why I prefer Ceylon cinnamon for the most part. I still will use cassia for things like cinnamon toast, though. Both have their place.

What would be a good choice for oatmeal? It seems that if I want to keep some of the volatiles I should sprinkle on not before cooking, but just before eating -- do you agree? thanks.

@@Yowzoe When it can be, definitely add it after cooking. As to which is better, whether Ceylon or cassia, that would really depend on personal preference.

@@Yowzoe I think either would work. Cinnamon is cooked into cinnamon rolls but they still have a good strong cinnamon flavor.

I use Ceylon cinnamon to make Turmeric golden paste. Very healthy!

Why is a single curl preferable? Is it a different type of cinnamon?

I was told it works better in the molcajete.

Coumarin is dangerous in high doses, but only in amounts of cassia cinnamon that are much higher than any normal person would ever eat.

Which brands are the cassia cinnamon please?

Here's a bit more on cassia & coumarin nutritionfacts.org/video/the-safer-cinnamon/ See below the vid for more links.

@@billybareblu No it doesn't. The daily safe amount is .01 mg/kg. More like closer 3/4 of a tsp for the average weight woman(170.5 pounds) and about 1 tsp for the average weight man(197.8 pounds). Heavier people can eat more, and lighter people less. But unless you're eating it directly with a spoon, getting too much cinnamon, while not impossible, is hard to do. And the only reasons the daily safe amount is as low as it is is because of a subgroup of people who are overly sensitive. So for the majority of people an even higher daily amount would be possible. But you'd have to spend money to find out if you're overly sensitive, and that would be quite expensive. www.ncbi.nlm.nih.gov/pubmed/20024932 www.cdc.gov/nchs/fastats/body-measurements.htm

@@lordgarion514 I was estimating off the top of my head, 3/4tsp-1tsp is probably correct, but that's way more than your calculations of .01mg/kg, which would not even be feasible to measure by a tsp. If you're going to call people out to correct them, then at least get your math right.

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@@MichaelTheophilus906 I’m not sure what you’re saying? Are you saying she’s too big? I like her for her personality AND her voluptuous figure.

Next time I place an online order with Penzey's, I'll add some of their cinnamon. Thanks for the input! 🤗

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Agent 🍊 & Agri products from Vietnam on your health

They found Cassia is Better than cinnamon!!!!!

@@rudrabarathan2737 my point is, they didn't mention any distinction.

Agreed!! That is what I was looking for!

So many delicious uses for it. Go explore.

Try cinnamon, clove and pineapples cocktail, absolutely delicious

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You hit the nail on its head. You are absolutely right, no doubts. I was one who didn't know about the real cinnamon which is Ceylon Cinnamon. We have been using the casia type for donky years & only discovered the Ceylon Cinnamon in 2019 & now we keep telling everyone about this Ceylon Cinnamon & never to use casia which is all the other types of cinnamon that comes from Indonesia, Vietnam & China. Those will damage your liver & may be even other parts of your body & I also understand that its found that casia causes cancer. If you love yourself, think before you buy casia which is not cinnamon. 🙏

I always was a bit disappointed that the standard cinnamon I'd buy did NOT taste like my beloved red hots cinnamon candies. It wasn't until I finally found Penzeys Vietnamese cinnamon that I finally found what I was looking for! I LOVE that spicy BITE!

Agreed! Thank You So Much for the Food Safety updates! 🌷🌿

Thank you for taking the time to comment. I didn’t know any of that, so really appreciate the info! ❤️

I've never had anything bad from Penzy's, but based on their prices, I tend to buy Frontier. Their spices are also fantastic and their organic spices are generally less expensive than Penzy's non-organic versions.

Saigon from costco is impresive.

I love Penzey's but surprised they were included here as I've never seen them in a supermarket (they have a retail store near me but I'm sure they also sell online). Totally agree their herbs and spices are excellent!

Crystal Stanley I agree about that Vietnamese Cinnamon and the Vanilla! Both great! Luckily I have a Penzeys in Pittsburgh!

We have bought " Mr. Penzey" a small tropical island somewhere in the world. Three shelves and a drawer full of Penzey's bottles. They have amazing variety and excellent quality but they aren't super cheap. If you use something regularly buy the bag, it's a much better deal. They also often have good sales and free items and they have a great civic minded philosophy. Maybe they should be paying us for the advertisement; )

I agree, Penzey's is the best...we've switched out about 90% of our spices for Penzeys and we will not go back. 🤘💖

@@sk_abstract_art There *is* no going back, LOL!

I live in Toronto & my closest Penzey's store is in Buffalo, N.Y. Well worth the drive. I've been a fan for years.

I tried the expensive ones and exotic ones but I settled on McCormick's. It has no strange aftertaste or odd notes.

What is cinnamon Verum , where do you get it & does it have beneficial effects on the body?

@@vickyfrechette6790 It's easy to Google cinnamomum verum and find information about it, especially since that original comment was from 2 YEARS ago....there's a good chance that they won't even respond back to you. ALWAYS quicker to look it up directly.👍🏻

@@jaytee2642 True.

@@vickyfrechette6790 "Cinnamomom Verum" is the botanical name for the spice known as Ceylon (today called Sri Lanka) Cinnamon. All others, Saigon/Vietnamese, Korinjte, Chinese, are "cassia" varieties which come from the bark if the cassia bush. Real Cinnamon is Cinnamomom Verum, and the sticks are in multiple, thinner layers with the bark that lighter in color than Cassia. Cassia is has a thicker bark and is darker-colored than real Cinnamon.

Yes it's best

I bought a Costco cinnamon jar about 10 years ago ... and I’m still using it. Those are BIG jars over there. I bought a jar of bay leaves at the same time and finally threw those into my compost the other day. Figure it’s time for some new fresher ones!?!

@@merrycontrary3520 ...Oh good.. I'm glad I'm not the only one who has had the same big container of Costco cinnamon in my cupboard for eons.. LOL! 😆

I would. Save the good stuff for recipes that add it near the end. Vanilla is even worse. It's almost impossible to tell the difference between even very expensive vanilla, and artificial after baking.

YT4Me57 Thank You! For where to buy!

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Sugar

It's the only brand we use in our home. We think it blows away all the other supermarket cinnamon. Regardless, recipes never have enough cinnamon or vanilla, no matter which kind you use. 😆

That's very interesting. However, freshness is still a concern. If you buy new fresh ground cinnamon regularly, then the freshness is comparable to home-ground, and better ingredients will yield better cinnamon. But even if it's made of stronger cinnamon, if it's been sitting on the shelf or in your kitchen cabinet for the better part of a year then it's liable to have less flavor than weaker but freshly ground whole sticks. I prefer to buy a package of sticks for the cost of a shaker, put them in a jar, and grind a few every six months or as needed. I also use them when grinding spice mixes like garam masala, and on rare occasions use them whole but it feels wasteful. Unfortunately the only way we'll know if we have strong flavored cinnamon is to taste the brand. Labeling the dates of harvest and grinding would help, as would indicating whether it is the tough but flavorful inner bark. If I was a serious cinnamon-head I would consider buying a special strong grinder for the chips to always have the best, if I didn't consume enough to buy fresh pre-ground frequently. I hesitate to buy pre-ground cinnamon, even if it can be more flavorful as you say, because I don't use ground cinnamon enough to finish the bottle while it's still fresh. For my use, I think my cinnamon will probably taste better if I buy it whole and keep it freshly ground, since the whole sticks hold their flavor several times as long as the ground spice. I estimate it would take me me 1-2 years to finish a shaker, if I bought cinnamon pre-ground in shakers.

@@Paelorian Yeah, that's a good point. The sticks still have a shelf life advantage, and a fresh stick will beat out a musty old bottle of ground cinnamon. As for keeping a good rotation of spices, have you ever tried buying small baggies from a specialty shop that sells in bulk? I recently started buying my spices that way, and it's much less daunting to finish them off before they lose their flavor. I've also started doubling the amount of spices I use in most recipes to go through them faster and I've yet to be disappointed by the results. It seems like most recipes are simply too timid with their spice recommendations.

@@TheRationalPi Pi is not rational nor ever will be, unless you divide by the circumference or recommend more spices in all recipes. I can get behind this idea! Mo spice = mo better.

Cassia bark is still often used as a cinnamon flavoring in Europe, but they apparently concentrate the cinnamaldehyde somehow and it has almost no coumarin afterward.

Cassia is still the most common in the U.S.

EinmaligBefasst Yes this is true. You put a fancy name on it like korjinte and people think they’re getting something special. When it’s just ordinary...marketing ploy

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Good mention! I buy Costco's cinnamon all the time.

I’ve never, ever seen Penzley’s or the 2nd place option.

@@bunny_smith I believe that Penzey’s only sells its products in its own stores and on its website.

@@dorothyyoung8231 ~~Yeah, I've bought their spices a few times and always buy online. They have stores in 22 states now, but mine isn't one of those 22.... ☹

One should not use cassia at all. It has huge amount of coumarin which toxic to liver.

I am from sri lanka to buy ceylon alba cinnamon sticks please click on the link www.ebay.com/itm/393059406579

Don’t know if you saw it but they did!

I am from sri lanka to buy ceylon alba cinnamon sticks please click on the link www.ebay.com/itm/393059406579

I am from sri lanka to buy ceylon alba cinnamon sticks please click on the link www.ebay.com/itm/393059406579

Our full cinnamon taste test is posted on our website!

Two cinnamons from McCormick were tested, and they came in 3rd (regular cinnamon) and 6th (organic cinnamon) in the rankings, and both are "Recommended." I'm willing to bet that even out in the sticks you can get one of them.

BEST!

I think next time I go there I'll pick some up. I like the vanilla you can buy at the golden fig, both are fun shops, they're in St. Paul, Mn.

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I've been using McCormick for years - which I'm happy with and still use - but I thought I'd try the Vietnamese cinnamon from King Arthur. It's strong, spicy stuff. I love it.

Yeah... I have some of theirs in my cupboard too. It's probably past its expiration date, but still seems fine.. 🤷‍♀

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Canella... !! Mmmmm...

Mexican cinnamon is Ceylon cinnamon. Badia is a cheaper brand you see in a lot of Mexican groceries and it wasn't recommended because of the soy.

@@erldagerl9826 4:03

TheRationalPi thanks. Don’t know how I missed it the first time around.

@@TheRationalPi Actually, it's "Recommended With Reservations."

Their Saigon Cinnamon has that familiar flavor, just amped up and slightly more complex. Really brightens up the quality of the recipes it goes into.

Costco has it

@@Happyinthesunshine77, I’ll check it out, thanks.