A few years ago my wife and I went down to Cleveland’s West Side Market and stopped by Urban Herbs. Urban Herbs has a huge selection of spices, etc. When I first went to visit their stand, I really didn’t know much but the basics. My wife and I enquired about cinnamon. The owner of Urban Herbs suggested we try Vietnamese cinnamon with our cooking and baking. We loaded up on it because the Holiday season was in full swing and we would be using quite a bit.
Once we started using Vietnamese cinnamon, we have not looked back. We make sure there is a backup in case of an emergency. At the time of writing this we have a pound in the cupboard. The Vietnamese cinnamon has a more robust, sweet taste. It really adds a rich taste and can be used with both savory and sweet dishes.
Vietnamese cinnamon boosts the flavor of your recipes
My wife made a three layered ice cream cake for her dad’s birthday in December. The middle layer was cinnamon ice cream (just one pint of soft vanilla ice cream mixed with a teaspoon of cinnamon!). The Vietnamese cinnamon lifted the flavor of the ice cream. That, with the combination of the other flavors of ice cream (coffee and vanilla bean), was just incredible. We have made pecan shortbread cookies, spiced baked ham, and apple pear crumble pie using Vietnamese cinnamon and have noticed a huge difference in flavor.
I tried it in a pork rub that I made for the family. I noticed a difference but I thought it was just my desire to have found a diamond in the rough. My wife, Gayle, and my twins, Aaron and Maggie, both agreed that there was a richer flavor.
I encourage you to try Vietnamese cinnamon. Even just borrow a couple of tablespoons from a friend to try in your baking.
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