Do you have a favorite cinnamon brand for baking??

[herr_oberst]

I've used McCormick for years, and it's fine, but I'm curious about other preferences.

Related, Watkins vanilla extract is my go to. Are there others that I should try?

[javadog]

Try grinding up your own cinnamon sticks. Couple different types, Google search them. Oftentimes I try to use whatever is indigenous to a particular region when making recipes. Some differences are minor, some are bigger.

For vanilla, I use beans, not an extract. Google vanilla extract, pure vanilla and vanilla flavoring to learn what's what.

No idea how it might affect whatever you're baking but I've become a bit anal about ingredients and the quality thereof and have reverted to using less processed versions of just about everything.

[Roswell]

Cinnamon? This stuff is legendary...

https://www.burlapandbarrel.com/products/royal-cinnamon

[masraum]

There's "true" cinnamon which comes from Sri Lanka/Ceylon. It's usually sold as Ceylon Cinnamon.

It's more sustainably harvested (trimming bark vs cutting the whole tree and limbs).

The other thing which is usually sold as cinnamon is actually "cassia" it's got a stronger flavor. It's also got a chemical in it that isn't good for you (in huge quantities). Apparently, this can be sustainably harvested, but it often isn't.

Both are very tasty.

I'd recommend ordering from this place, they have very high quality spices
https://www.thespicehouse.com/search?type=product&q=cinnamon

Their son has his own business that we used to order from (and they have a brick and mortar store in Houston), that also has very high quality spices. We stopped buying from him when he started flooding his customers with very nasty, politically charged emails. If you don't give him an email address, you should be safe. his business is https://www.penzeys.com/

As far as vanilla goes, we prefer Nielsen Massey Madagascar vanilla extract (they have several different types from various locations around the world).

[stealthn]

Funny,

I have to ask where it's from as the Madagascar stuff gives me horrible stomach issues. Almost everyone has no idea where their cinnamon comes from

[masraum]

Originally Posted by stealthn

Funny,

I have to ask where it's from as the Madagascar stuff gives me horrible stomach issues. Almost everyone has no idea where their cinnamon comes from

It sounds like you may be sensitive to coumarin (or maybe not, I'm not a Dr and haven't stayed at a Holiday Inn in years).

I think this is the video that I saw earlier this year where I learned the difference between "true" cinnamon and cassia (technically both are in the "cinnamum" family, but they are two different kinds)

[herr_oberst]

Thanks everyone; I spent a little bit of time this morning educating myself.

I'll probably order a couple of the options described above, to see what if any improvement my baked goods develop - they're already pretty good; it's my only contribution in the kitchen, realistically (mostly cookies, and pumpkin or banana bread).

Interestingly enough, 'most every review of every brand and locality has a few posts that say that the inexpensive restaurant supply store brand has at least as much or more flavor as the spice in question, so maybe I'll pick up a bottle there, too.

Appreciate everyone's input!

[masraum]

Originally Posted by herr_oberst

Interestingly enough, 'most every review of every brand and locality has a few posts that say that the inexpensive restaurant supply store brand has at least as much or more flavor as the spice in question, so maybe I'll pick up a bottle there, too.

Appreciate everyone's input!

Interesting. I've never tried restaurant supply store spices. I can tell you that the stuff that I've had from both Penzeys and Spice House blow the usual suspects like McCormick out of the water flavor-wise.

But it wouldn't surprise me if the stuff that restaurants get is better than the stuff that they usually sell at most grocery stores.

[herr_oberst]

Speaking of vanilla, I have a recipe for sugar cookies from Germany, where instead of vanilla extract, they use vanilla sugar which is vanilla powder mixed with white sugar, and it is measured in packets. You buy a packet of vanilla sugar for a batch of cookies, like we sometimes use a packet of yeast for a bread recipe.

I bought some vanilla powder and mixed a small batch of the vanilla sugar.
(3/4 cup sugar and 2 heaping tsp vanilla powder is the mixture I found on line. 1 tsp of the vanilla sugar equals one packet. Has anyone else used this and is this the ratio?)
I only use it in those sugar cookies, and those are only made at Christmas because they're kind of a pain (rolled and cut out with cutters and decorated. A labor of love)

[javadog]

Never used vanilla powder, I don’t think I’ve ever even heard of it. I used to make vanilla sugar by infusing sugar with vanilla beans over several months. I feel it’s sort of pointless, just add sugar and vanilla beans to the recipe and you end up in the same place.

[astrochex]

My wife swears by the fresh ground cinnamon from Local Spicery https://www.localspicery.com/product-category/spices/. They carry Indonesian and Saigon varieties.

[A930Rocket]

The only time we ever used cinnamon, was McCormick cinnamon, mixed with sugar. My mom used to toast the bread, melt butter on the bread and then top it off with the cinnamon/sugar mix. That was our breakfast!

[Alan A]

Originally Posted by herr_oberst

I've used McCormick for years, and it's fine, but I'm curious about other preferences.

Related, Watkins vanilla extract is my go to. Are there others that I should try?

I use artificial vanilla for baking. Can’t tell the difference in a cake. I care about the flour more tbh. A custard is different, but for baking the 99c artificial stuff works just fine for me.

But then I’m a heathen - I mostly use cinnamon in streusel, and I’ve never had complaints using the badia stuff from the local Spanish store.

Ducks and runs for cover…

[masraum]

Originally Posted by A930Rocket

The only time we ever used cinnamon, was McCormick cinnamon, mixed with sugar. My mom used to toast the bread, melt butter on the bread and then top it off with the cinnamon/sugar mix. That was our breakfast!

Cinnamon toast rocks!
Bread, butter, sugar and cinnamon, then pop it in the oven on broil. I like the young to be "cooked"

[rockfan4]

The wife made Cinnamon Quesadillas last night.

Not on purpose, but she wasn't wearing her glasses and thought it was Cumin until she smelled it. Didn't really matter. I was hungry and ate it anyway. As for the brand, she usually buys the cheapest store brand seasonings she can find.

Menards is now selling Watkins spices and extracts.

[masraum]

Originally Posted by rockfan4

The wife made Cinnamon Quesadillas last night.

Not on purpose, but she wasn't wearing her glasses and thought it was Cumin until she smelled it. Didn't really matter. I was hungry and ate it anyway. As for the brand, she usually buys the cheapest store brand seasonings she can find.

Menards is now selling Watkins spices and extracts.

LOL!

So it was tortillas full of cheese and cinnamon? That's quite the mix. I love cinnamon, and I love quesadillas. I'd give it a shot. I've heard of and had much worse combinations.

[rockfan4]

Originally Posted by masraum

LOL!

So it was tortillas full of cheese and cinnamon? That's quite the mix. I love cinnamon, and I love quesadillas. I'd give it a shot. I've heard of and had much worse combinations.

More like cinnamon flavored chicken. She normally uses 1/2 tsp of Chili Powder, Oregano and Cumin, and a little salt, but last night we got an extra little bit of cinnamon.

Now that she has the horse, she spends a couple hours with him after work, and dinner is later than it was in the past. Now before anyone suggests I should take over cooking dinner, let me tell you that's a really bad idea. My cooking consists of making a green bean casserole for my sister-in-law's Thanksgiving dinner, and that's about it. I can't always get that right.

Maybe I should inquire around the college and see if a student wants a room in exchange for chores. I wonder if we get foreign exchange students from Sweden?

[masraum]

Originally Posted by rockfan4

More like cinnamon flavored chicken. She normally uses 1/2 tsp of Chili Powder, Oregano and Cumin, and a little salt, but last night we got an extra little bit of cinnamon.

Now that she has the horse, she spends a couple hours with him after work, and dinner is later than it was in the past. Now before anyone suggests I should take over cooking dinner, let me tell you that's a really bad idea. My cooking consists of making a green bean casserole for my sister-in-law's Thanksgiving dinner, and that's about it. I can't always get that right.

Maybe I should inquire around the college and see if a student wants a room in exchange for chores. I wonder if we get foreign exchange students from Sweden?

LOL! Well, I could see it not being horrible with chili powder, oregano, and cinnamon, but it certainly wouldn't be something that I did on purpose.

I know that it's considered trash food, but I love green bean casserole, LOL! Anytime anyone asks what sides we want at Thanksgiving or Christmas, that's always one of my suggestions if no one else makes it.

But you can't separate the friend group. You have to take all 3. I know it's going to be a burden, but I assume you'll figure something out.