I received two of these. I ordered one. Sam's shipping service sucks. shipping is very slow. Half the time two wks go be and the order is canceled. Now I'm getting the wrong item. Not happy.

There's a lot of inaccuracies in the information provided in many of the reviews of this product that need to be addressed. First of all, the classic cinnamon flavor that people know and love is CASSIA cinnamon. Yes, it is true that cassia isn't "true" cinnamon, but it is absolutely what people expect when getting cinnamon. These people jumping up and down about true ceylon cinnamon should taste it. Ceylon cinnamon is absolutely lovely, but it has only the faintest resemblance to the taste of cassia. The majority of people I have given both to greatly prefer cassia to Ceylon. Ceylon cinnamon is delicate and fruity and although I use it personally, when I make cinnamon rolls if I use Ceylon cinnamon people first ask what's wrong with them and then tell me they don't like them. Secondly, Saigon cinnamon is a high cinnamon oil variety of cinnamon. IT IS THE WRONG KIND TO USE IF YOU ARE CONCERNED ABOUT LIVER TOXICITY (or blood thinning) as the oil is what causes the issue. I use a great deal of cinnamon - mostly Saigon as the flavor is very good - and use more than a teaspoon in my oatmeal. I absolutely have experienced liver toxicity as indicated by liver function tests and the fact that my blood was like water. I now use a blend of Saigon and Ceylon, although I admit that the Ceylon took some getting used to. The Ceylon and plain old cassia are much lower in oil - the Ceylon has very little, which is probably why it doesn't have that spicy hot kick that cassia has. I love cassia- I use it in chili and other hot/spicy dishes. While I am certain that people who pride themselves on knowing things will jump up in outrage at this statement, I think of the different cinnamons as varieties. There are very good uses for each one - certainly, none is definitely better than all the others although many foodies will say that Ceylon is the best because it is "true". While it may be scientifically "true" cinnamon, let me assure you that the average person wouldn't believe that it's cinnamon if presented with it in a dessert. It is perfectly okay to like what you like regardless of what experts say you should like. This cinnamon is yummy. To me, that's the only thing that matters.

Unless a person is using cinnamon for medicinal purposes and eating a lot of it in pill form, the Cassia is not harmful. A teaspoon here and there in an entire recipe is not going to kill you. Again, if you are chugging it, then yeah, maybe get the Ceylon, but most people are not doing that. Price is great and product is fine for most people's needs. The blood thinning compound helps reduce unwanted blood platelet clotting and even this product which is Cassia has is NOT an issue in such tiny recipe amount. If you want to chug it, you have other issues..... haha

I bought this recently and THEN learned about the difference between fake Cassia cinnamon and the real Ceylon variety from Sri Lanka. Cassia cinnamon comes from China, Vietnam, and Indonesia, and has high levels of coumarin, which causes liver and kidney damage. Cassia cinnamon is reddish brown and has a "spicy" flavor, where real cinnamon is sweet. This stuff is reddish brown and spicy. I wish I had never bought it.

Europe has limits imposed on how much coumarin you can ingest and doesn't recommend it for young children. If you are concerned about coumarin you should not be buying Saigon Cinnamon as it contains a high amount of coumarin compared to other cinnamon. Yes, this is Cassia. I wouldn't use this even once in a while as it isn't recommended for young children. My next purchase I will buy Ceylon Cinnamon as it is much safer duer to the lower coumarin content. That being said please decide what is best for you and your family.

Love cinnamon! Great size!

Love this cinnamon. Great taste and aroma. Arrived earlier than expected and packed well.

Good flavor, my favorite so far.

I use a lot of cinnamon...on toast, oatmeal, applesauce...

It tastes so good you can sprinkle it on toast.