Before adding cinnamon to sugar, consider the variety

Making cinnamon sugar is not very complicated. Just mix granulated sugar with ground cinnamon and that’s it! You’ll have fresh cinnamon sugar in seconds. However, there’s one small detail that can throw this deliciously simple recipe off balance: it’s the type of cinnamon you’re using.

The flavor of the spice varies depending on its type. The two most popular categories are Cassia and Ceylon. While Ceylon (native to Sri Lanka and often referred to as true cinnamon) is known for its subtle sweet flavor with a hint of floral and fruity notes, dark-hued cassia is its robust, spicy cousin. If you find that cinnamon sugar lacks that sweet heat, chances are you are using a spicier variety.

When in doubt, opt for the delicate sweetness of Ceylon to make cinnamon sugar. However, there is also a more vigorous alternative to consider. There are three more varieties of cassia cinnamon: Chinese, Saigon (Vietnamese) and Korintje (Indonesian). Of these, Chinese cassia cinnamon is more spicy and bitter, while Saigon has an intense spicy flavor.

On the other hand, Korintje has a milder flavor and is the sweetest among all cassia varieties. If you want a bolder cinnamon flavor along with that signature sweetness, consider using Korintje in your spiced sugar.

Read more: 16 different types of salt and how to cook with them

How to Make the Best Cinnamon Sugar

The only real step to making cinnamon sugar is perfecting the ratio of the two ingredients. In general, 1 tablespoon of ground cinnamon for every 1 cup of granulated sugar is a good starting point. You can then increase or decrease the amount of seasoning depending on how strong you want it to be and use it to make perfect cinnamon sugar-dusted apple cider donuts and cinnamon banana bread muffins.

Also, the sweet seasoning depends on the quality of the seasoning you add, so always use a fresh jar of ground cinnamon. Spices lose their strength and flavor over time, which can leave the sugar without that warm sweetness if the ground cinnamon is a few years old. It is also worth investing in artisanal cinnamon powder for its high quality and superior flavor. However, remember that artisanal seasonings tend to be much stronger (which makes them so good), so you need much less of them in your recipes. Start by adding just 1 teaspoon of ground cinnamon to 1 cup of granulated sugar and continue to taste.

After making the cinnamon sugar, you can transfer it to an airtight container and store it for about six months. It can stay fresh for up to two years, but again, the seasoning will become less potent over time. To get the most flavor, always make the cinnamon powder in small batches and use it fresh.

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Read the original article on Food Republic.