CINNAMON POWDER VIETNAM

Profile: As long as you don't mess with silverback gorillas, you'll be fine. This is the best cinnamon for any recipe where cinnamon is the star. It has a piercing, spicy taste and a tingling heat..

Details:

Cinnamon comes from the bark of Cinnamomum species. Cinnamomum is a tree grown in Indonesia, China, and Vietnam. Cinnamaldehyde, an essential oil, provides the spicy flavor, sweet scent, and warm heat.

Cinnamon is grown for around 2 years. Next, a stump is removed, from which dozens of little shoots will emerge. Aim for a two-inch diameter shoot. After shaving the green outer bark, the inner bark is crushed and tapped until it separates from the wood's heart. Large sheets of inner bark are removed, sliced into strips, and dried. These strips are then twisted into cinnamon quills and dried in ovens or outside in the sun. The quills are then put out into the world to tan.

Vietnamese cinnamon (Cinnamomum loureiroi) is also known as Saigon cinnamon. Vietnamese cinnamon is the strongest cinnamon, containing 25% cinnamaldehyde in its essential oil.

As a result, Vietnamese cinnamon is known as the butt-kicker of spices. Bakers, take note: Use this cinnamon in spice cakes, cookies, and especially cinnamon rolls. A pinch put to ready-to-use coffee grounds or espresso powder before watering gives the ordinary cup a boost.