I came across your article when trying to understand why the McCormick cinnamon we bought recently has an unpleasant behavior of clumping quite a lot. It doesn't really dissolve in our coffee...which we immersion blend w/butter and collagen powder. On the other hand, the Siagon Kirkland brand doesn't have this problem.
Hoping you can shed light on this if possible...and maybe expand your table to include this difference among the cinnamon types?

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