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   Hey all!

   I’ve been cooking a lot with Ceylon cinnamon lately, and it’s been such a great addition to my recipes.

   It’s much lighter and more aromatic than Cassia cinnamon, and I find it works really well in both sweet and savory dishes.

   I made a Ceylon cinnamon-spiced roasted sweet potato dish for dinner, and the cinnamon’s delicate sweetness paired perfectly with the savory flavors.

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   Anyone else here experimenting with it?

   Would love to hear how you’re using it!

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