Food Ingredient
Cinnamon is the dried inner bark of various evergreen trees belonging to the genus Cinnamomum. At harvest, the bark is stripped off and put in the sun, where it curls into the familiar form called "quills."
Cinnamon in the ground form is used in baked dishes, with fruits, and in confections. Cassia is predominant in the spice blends of the East and Southeast Asia. Cinnamon is used in moles, garam masala, and berbere
The color of cinnamon is about reddish and brown. It produces sweet and pungent flavor. Cinnamon is characteristically woody, musty and earthy in flavor and aroma.
It is warming to taste. The finer the grind, the more quickly the Cinnamon is perceived by the taste buds.
Food Ingredient
