I love cinnamon. I always have some in the pantry, both in it’s native, quill form and pre-ground for convenience. I never really say this about a lot of things but freshly ground cinnamon is well and truly far superior than the pre-ground stuff. I was making cinnamon wheels which required cinnamon & sugar as a filling. For the cinnamon, I used a microplane zester and a fine sieve to filter out the larger chunks that splinter off in the process. The result is slightly coarser than the pre-ground powder but you can’t notice it at all. The only way I can describe freshly ground cinnamon is that it is has a very assertive fragrance and flavor.