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Hey all!

I’ve been cooking a lot with Ceylon cinnamon lately, and it’s been such a great addition to my recipes.

It’s much lighter and more aromatic than Cassia cinnamon, and I find it works really well in both sweet and savory dishes.

I made a Ceylon cinnamon-spiced roasted sweet potato dish for dinner, and the cinnamon’s delicate sweetness paired perfectly with the savory flavors.

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If you’re looking for something a little more refined than regular cinnamon, I highly recommend trying Ceylon cinnamon in your recipes.

Anyone else here experimenting with it?

Would love to hear how you’re using it!