My friend tagged me in a post recently on Facebook asking what was the best cinnamon to use in baking. Honestly, I've always just grabbed the bottle of organic ground cinnamon at WF without a second thought. But the replies on her post about Ceylon, Cassia, real and fake cinnamon got me intrigued. So what cinnamon do you use and where do you buy it?
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(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)