Renewal Mill x Occo Mexican Hot Chocolate Brownie Kit

Smooth, warm, and slightly sweet with a subtle bite, this is the classic cinnamon flavor we all know so well. Perfect for when you want something to taste a bit more autumnal.

Cinnamon was hugely important in ancient Egypt, though rarely for cooking. It was used in the embalming process, likely due to its antibacterial properties, though it also must have helped the smell.

Potent and robust, with a slightly peppery flavor that lends bite and depth to savory dishes. Key to pho’s characteristic warm spice blend, it works well when paired with other strong flavors.

In ancient Rome, cinnamon was burned in funeral pyres. Famously awful emperor Nero torched a year’s supply when his second wife died. He just felt that terrible about having had her killed.

Slightly savory, floral and woodsy, with a delicate quality. Its subtle flavor brings added authenticity to Mexican, Indian, and Southeast Asian dishes.

The source of cinnamon was kept secret until the 1500s, though folks had their guesses. Aristotle believed it was brought to the known world by giant birds, who used the spice to build their nests.

A bold, peppery flavor infuses this unique cinnamon varietal. Rarely used in the United States, Chinese cassia has a strong, bitter flavor that bites.

True, fake...bastard? There have been many names for the many kinds of cinnamon. But no cinnamon is more “true” or “fake” than another—they’re just different species of the Cinnamomum genus.