date:May 11, 2016
s a robust, up-front blast of the beloved spice. It not only is used in, sauces, baked goods, and desserts, but also in sauces and in ph noodle soup.
Korintje cinnamon (Indonesian or Padang cinnamon, Cinnamomum burmannii) accounts for most of the cinnamon imported into the US and is the most common type of cinnamon used by processors. Fragrant, with a smooth flavor, it is less pungent than Saigon cinnamon, yet still makes a statement in sweets, as well as when enlivening crackers and spiced nut