(BPT) - Cinnamon may be the world's most popular baking spice, but all cinnamons are not created equal, and in the foodie world, Vietnamese cinnamon has emerged as the most prized of the bunch.
The bunch, by the way, includes an array of cinnamons and cassias, all from evergreen trees of the Cinnamomum genus. Some are from Indonesia, others from China, Sri Lanka or Mexico.
Dark reddish/brown and lushly aromatic, Vietnamese cinnamon is favored for its distinctly sweet, peppery, spicy flavor. Less tannic and more robust than its relatives, it delivers a powerful taste whether used solo - as in those gooey rolls or spirally bread - or in combo with other spices - in a curry or pumpkin pie spice blend, for example.
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