This is my first visit to your great site, I've joined and would like to voice my opinion about using "flavorings". Those cinnamon chips sound fantastic and I want to try them also. In my baking experience I've found something that has helped me bring out the flavor I'm aiming for by tripling the flavor in different forms. For example if I'm going to make anise biscotti I use anise oil, anise seeds ground and anise liqueur. It all depends on your tastes so if you love a flavor try using it in strength and you will really be satisfied. Welcome, Geri! And thanks for that good advice. That's why I really like the strong flavors we sell - when there's not three forms of a flavor (for example, vanilla butternut), you can simply use 1/2 teaspoon or so of the strong flavor and get a really good hit. Do you like anise pizzelle, by the way? Seems like most people don't but I do... PJH

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