Good and informative article! For most of my life I was baking with cheaper Korintje/Indonesian cinnamon but switching to a single origin Saigon Cinnamon has been a game-changer. I really like how its has a bit more spice than typical cinnamon and I can get it for a very reasonable price by buying in bulk (unlike Ceylon which is always expensive).

I use Saigon cinnamon for everything now, but I especially recommend it for cinnamon rolls and oatmeal cookies where the slight spiciness of Saigon cinnamon really balances out the sweetness of baked goods.

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