Cinnamon comes in two common varieties - Ceylon and cassia - and both come from the inner bark of a tropical evergreen tree. Ceylon is lighter in color and considered milder in flavor than cassia, which is dark reddish with a bittersweet flavor. Most grocery store cinnamon is the cassia variety.
The cinnamon is called Vietnamese Extra Fancy Cinnamon and is described as being "the richest, strongest, and sweetest cinnamon around." Because it's so strong, for most recipes, cutting the amount called for by one-third. But it's OK to use it at full strength too.
The cinnamon is called Vietnamese Extra Fancy Cinnamon and is described as being "the richest, strongest, and sweetest cinnamon around." Because it's so strong, for most recipes, cutting the amount called for by one-third. But it's OK to use it at full strength too.
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