Watkins Cinnamon

Let's talk cinnamon. I love cinnamon so much I use it on as many things as I can. I have tried many brands before finding Watkins Cinnamon, there is no comparison. It is so good, you don't have to use as much in a recipe. All of the natural oils are in the cinnamon, no ground up twigs, branches or leaves, just pure cinnamon. Want a sample, I will send you one just for asking.

Cinnamon is one of the world’s oldest and most
popular spices; it is used in cuisines around the
world and is the most important “sweet spice.”
There are two kinds of cinnamon: Ceylon
cinnamon and cassia.
Ceylon cinnamon (sometimes called “true”
cinnamon) is native to Sri Lanka. It is a pale tan
color and has an exceptionally mild flavor; very
pleasant, but so delicate that it seems weak to
the North American palate. Most of the Ceylon
cinnamon imported into the United States is
re-exported to Mexico.
Almost all of what we in North America call
“cinnamon” is actually cassia, which has a
more intense flavor. Watkins purchases the best
cinnamon available on the market…specifically,
Korintje cassia. When the cinnamon is received,
it is inspected for cleanliness and freedom from
foreign matter before being ground. It is our strict
attention to detail that makes our cinnamon the
very best available.
• Korintje cassia: The strongest in flavor; Watkins
Cinnamon contains a minimum of 2% essential
oil; many others on the market contain 1 to 2%,
and inferior brands have as low as .5%.
• Strict quality control: Each shipment is tested
upon arrival for quality.
• Carefully ground and sifted: To assure uniform
particle size and quality.
Enjoy Watkins superior cassia cinnamon in apple
pies and on apple sauce, on ice cream and in milkshakes,
in French toast and pancake batter and on
cereal or oatmeal.

Fun Fact:
If you stacked all the containers of Cinnamon
Watkins has sold since 1895, it would be 15,766
times taller than the Eiffel Tower.

Independent Watkins Associate #300500