Cinnamon in Traditional Chinese Cuisine — Cooking with Kathy Man

Weijie Wu wrote . . . . . . . . . This spice generally known as Cinnamomum cassia is used most from the bark of its trees. It is very high in essential oils and has a rich sweet and pungent flavor. Cinnamomum loureiri, another species, is known as Saigon cassia, Saigon Cinnamon, and […]

via Cinnamon in Traditional Chinese Cuisine — Cooking with Kathy Man

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