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Hey all!
 
Ive been cooking a lot with Ceylon cinnamon lately, and its been such a great addition to my recipes.
 
Its 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 cinnamons delicate sweetness paired perfectly with the savory flavors.
 
Ive also been adding it to smoothies and baked goods like Ceylon cinnamon muffinsit gives them a lovely warm flavor without overpowering the other ingredients.
 
If youre 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 youre using it!