Here's what I did a while back. I ordered small jars of all 4 of the cinnamon's that Penzey's sells. When they arrived, I measured carefully and made up cinnamon sugar with each (numbering the results so I wouldn't know which was which.) I made a slice of toast, cut in 4ths, and used a different mixture on each quarter. One variety definitely stood out to me (and no, it wasn't the most popular one, the one everyone raves about). Each had a slightly different taste, and I determined that from now on I'd keep 2 particular ones on hand for different uses.

Fact is, none of us can really tell you which you'll like best, nor even how much you'll want to use--that's a matter of personal taste, and you'll quickly be able to figure out how much to use for the strength you prefer.

Enjoy, though, IMO, you cannot do better than Penzey's products

Hi, thanks for the info. I am just trying to find out if what I read is true and Ceylon is much weaker than Cassia and not really suitable for baked goods. If so, I am going to continue baking with Cassia.

Ceylon is different from cassia but not that much weaker. I have been using true cinnamon (i.e. Ceylon) a lot of the time because a friend of my son who visits frequently is allergic to cassia. He thought he had a cinnamon allergy but I read that most cinnamon allergy to a compound that is in cassia but not in Ceylon cinnamon so he came over with medication just in case, tried something made with Ceylon cinnamon and had no reaction. So now I use it so he can eat the food.

For many things I prefer the taste. It doesn't have the bitterness that cassia can have when you use too much and I like the subtle overtones that it has including a bit of citrus. I prefer it in baked goods now. Usually I use the same amount as cassia but if I want an extra cinnamon punch I'll put in more.

I blended a Chinese 5 spice powder using the Ceylon cinnamon because he was going to be over for dinner and I was making a dish that called for it. The flavor was really good and I didn't add extra.

Thanks Cloud, it actually sounds better than Cassia! I like a hint of citrus in baked goods. I'll follow your and Azzalea's advice then and just use it the same as Cassia to try it out. I hope it arrives soon. :)