Just tried some Saigon Cinnamon. Wow. So much better than the jug of McCormicks cin we had been using. I don't know if it is just fresh, better or both. When I openned the container I knew I was in for a treat. Costco Kirkland brand. Any comments on cinnamon?

Quality ingredients make a difference.

Steve, I've been using Penzey's Vietnamese cinnamon. It's very nice. I usually use 1/2 to 2/3 of what's called for in most recipes.

Rita

Vietnamese cinnamon (aka Saigon cinnamon, after the port from which it is shipped--it grows in the far north and west) of quality can contain more essential oil (up to ~7%) than other types of cassia cinnamon (usually 1-4%) so it is indeed bolder.

I'm also fond of 'true' cinnamon, Ceylon cinnamon. Very different.

I have all the cinnamons that Penzeys sells. Talk about good cinnamon rolls. Yum!

I usually blend a few when I make them.

Is the Ceylon cinnamon milder or more subtle than the Vietnamese? A little less bold? I keep backing off on the Vietnamese. I think I'm getting cinnamon overload.

I would describe it as more delicate and more complex, but 'more complex' in a 'lighter' way. It has a freshness--a kind of citrus-y quality--that adds to its flavor.

I especially like it in dessert dishes but also use it in curries and in tagines, especially those made with lamb.

Oh, fine. I just reorganized my spices thinking I had everything I'll ever need. This forum is playing havoc with what used to be a relatively well-ordered life.