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Ceylon Cinnamon is still bark from the laurel tree but comes from a more inner layer than it's Cassia cousin. Softer, with paper like layers, this cinnamon is also softer in flavor.
This cinnamon is typically used in sweeter baked goods where the cinnamon flavor is a supporting flavor in the background, not the shining star.
Ceylon Cinnamon pairs well with allspice, black pepper, cardamom, cloves, ginger and nutmeg.
