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"Lately, I&amp;#039;ve seen ground cinnamon from Saigon at the store. How is it different from the regular cinnamon I always buy? Your bottle is from Indonesia, and it&amp;#039;s still the most common form sold in this country. But about two years ago, U.S. importers began buying the spice from Vietnam. This Vietnamese, or Saigon, variety has a more intense flavor (think red-hot candies) and deep-brown color -- and a higher price (about 85 cents more per ounce). If you would like to keep both on your shelf, use the Saigon cinnamon for bold spice rubs or deep, dark gingerbread, and shake the sweeter Indonesian variety onto toast or into crumb-cake toppings for a warm, homey appeal. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/cooking/q-and-a/a20944/cinnamon-spice-1101/>