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11 minutes ago, heidih said:There is a good bit of difference as you note and I think we in US are used to cassia. I've had Vietnamese cinnamon (Penzey's distributed in US) and gave it to a friend ho appreciated it. It would have changed the flavor significantly in my baking which is where I use it most.
Vietnamese cinnamon is closer to cassia than to true cinnamon. Sri Lankan cinnamon is probably the best for baking, if you can find it.
5 minutes ago, heidih said:There is a good bit of difference as you note and I think we in US are used to cassia. I've had Vietnamese cinnamon (Penzey's distributed in US) and gave it to a friend ho appreciated it. It would have changed the flavor significantly in my baking which is where I use it most.
Vietnamese cinnamon is closer to cassia than to true cinnamon. Sri Lankan cinnamon is probably the best.
