Sen­sa­tional Cin­na­mon

Sunday Star - - C LIFE -

With its rich hue and warm aroma, cin­na­mon can bring spicy sweet­ness to all kinds of baked goods. How­ever, all cin­na­mon is not the same. There are two main va­ri­eties of cin­na­mon, In­done­sian and Viet­namese.

Viet­namese, which is used in the Spice Is­lands Saigon Cin­na­mon fea­tured in th­ese recipes, tends to have a brighter, spicy taste. The forests of Viet­nam are known for their pre­mium cin­na­mon. High in volatile oils, the Viet­namese cin­na­mon trees pro­duce a deep, red­dish­brown cin­na­mon with an in­tense fra­grance and sweet, red­hot­candy­like fla­vor.

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