Description
Vietnamese cinnamon carries more essential oil than any other kind, several times what Ceylon does, which is why it tastes the way it does: sweet, hot, and cinnamon at full volume. This is the flavor people mean when they say they love cinnamon.
It's often sold as Saigon cinnamon, though it grows in the hills of northern and central Vietnam and only ever passed through the port. The bark is hard and dense, so use a mill rather than trying to crush it by hand. Best where cinnamon should lead: rolls, snickerdoodles, apple pie, French toast.
Ingredients
Cinnamon sticks.
Allergens
Free of all nine major U.S. allergens.
Certifications
Kosher Certified.
Storage
Store tightly sealed, away from light and heat.
