date:May 11, 2016
s. Cassia (Chinese cinnamon, Cinnamomum cassia) is intense, spicy and slightly astringent. When used sparingly, it complements the savory, earthier flavors of meats and vegetables in stews and braises.
True Ceylon cinnamon (Cinnamomom zeylanicum or Cinnamomum verum) is mild and sweet, though costlier than the varieties of cassia. With its lighter, reddish-brown color and delicate flavor, it enhances the subtler flavors of lighter baked goods, dairy desserts, custards, and ice cream.
Peppercorn