Code: CTU
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Dried cassia buds resembling cloves are used in the East for pickles, curries, candies and spicy meat dishes.
Tiny yellow cassia flowers have a mild cinnamon flavor and are sold preserved in a sweetened brine and used to perfume sweets, fruits, teas and wines.
Cinnamon continues to be a popular spice used in Vietnamese cuisine, especially in stews, soups and desserts. You can use this reddish-brown or yellow-brown tree bark as dried, rolled-up strips or ground.
Vietnamese cinnamon comes from the bark of the Cinnamomum loureirii cassia tree that is native to the higher, mountainous regions of Central and Northern Vietnam.
Length | : 3 - 4 inch |
Wide | : 1 - 2,5 cm |
Thin | : 0,8 – 1,2 mm |
Moisture | : 13% max |
Impurity | : 0,1% min |