Two cinnamons, five ways. Cassia is the bold, sweet-hot cinnamon most of us grew up with; we carry it ground, in chips and as 1-inch sticks. Ceylon is lighter and more floral, here ground or in flakes.

Drop sticks into cider or mulled wine, steep chips in tea, and keep ground cassia for cookies, oatmeal and anything with apples. Every harvest of our cinnamon is tested for heavy metals in an accredited food-safety lab.

Cinnamon rarely works alone. Its usual partners are in our baking spices and spices for apples.