Best type of cinnamon for pumpkin butter, apple butter, etc,

Question

What is best type (place of origin, I'm guessing) is best for pumpkin butter, apple butter, and other sweet things made with cinnamon that are not baked?  I made a batch of pumpkin butter (roasted in the oven) in which the cinnamon has a rough, seriously raucous taste. It's so harsh, all you notice is the cinnamon.  (I didn't add that much.). What kind of cinnamon should I use?  Specific brand information would be welcomed, too, as I know there can be differences.  Thank you, everyone.  ;o)

Nancy · Answer

More independent info about 4 types of cinnamon (Ceylon, Korintje, Saigon, Royal).https://www.allrecipes...

Miss_Karen · Answer

You're welcome. I think the junk typically sold in grocery stores is Vietnamese...BLEH!

MMH · Answer

This will let you know that I am very easily entertained but I am fascinated by going to Penzey’s and sniffing the cinnamon from different regions. Im not sure if you can still do that but cinnamon especially is very distinctive.

Nancy · Answer

Julia Child's version.She uses vanilla extract or (no surprise) Calvados.More to explore.https://www.thecitycook.com/recipes/2009-10-08-applesauce-for-grownups

KLS · Answer

Antonia, I don't know what kind you used; I prefer Vietnamese which I think you can get from King Arthur.

AntoniaJames · Answer

Thanks, drbabs! I've been buying the Penzey's blend (4, I think, different cinnamons combined), as well as King Arthur Baking's cinnamon. I will definitely have to try both the Vietnamese and the Ceylon.  What I'm using now is just too harsh.  (In all fairness, what I used for the pumpkin butter could have come from my local bulk foods store, purchased at a point when I was out of the cinnamon I buy online. Either way, I need to get this right.)  ;o)

AntoniaJames · Answer

Thank you, Miss Karen!  Very helpful.  ;o)

Miss_Karen · Answer

Ceylon ccinnamon! It has a subtle fruity finish and is 10000x better that what is sold at the local grocery store. (which has a vile acerbic taste)

drbabs · Answer

When I was in Costa Rica, we went to a spice farm called Villa Vanilla, and learned a lot about spices there.  Most cinnamon sold in the US is really cassia because it has a similar flavor and is much les expensive. They sold Ceylon cinnamon, which I liked (it was really cinnamon) even though I don’t particularly like cinnamon.  I do like it blended with other spices. In sweet applications, I add a bit of nutmeg and sometimes clove, ginger or allspice, and that rounds it out to my taste. I generally buy spices from Penzey's and their Vietnamese cinnamon is the one I like best.

AntoniaJames · Answer

Splendid.  Thank you!  I just bought some brandy (I put a splash in my turkey gravy and then use it throughout the holidays) so I'm going to give this a try.  ;o)

Nancy · Answer

I think I first learned it from Julia Child, but can't find the recipe at the moment. Uses a little bit of vodka or brandy for about 2 lb of apples. See also finecooking.com for a recipe.
https://www.finecooking.com/recipe/grown-up-applesauce

AntoniaJames · Answer

Vodka?!  I have never heard of that, or thought to try it.  Thank you Nancy for all these ideas.  ;o)

Nancy · Answer

And if you find the cinnamon too harsh, consider other warm spices like star or regular anise, cardamom,

Nancy · Answer

Have you tried Saigon cinnamon (richer, some find harsher than common Ceylon cinnamon)? Mostly on-line/Mail order.
Cinnamon extract from the baking aisle?
Or using a cinnamon infused liqueur?
Last, I have tried apple butter or apple sauce made with vodka, which smooths the flavors...

AntoniaJames · Answer

Yikes, I should have proofread that . . . What is the best type of cinnamon, I mean.  Sorry! ;o)

Best type of cinnamon for pumpkin butter, apple butter, etc,

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