| cinnamon |
comes from the bark of an evergreen tree that is a member of the laurel family and native of the Far East. The bark is peeled, dried and curled into sticks (sometimes known as quills or pipes), and is also sold in powdered form. Use cinnamon sticks for cooking apples, prunes, oranges; spiced fruits to be served with poultry and meat; rice dishes, pickling vinegar, and to make hot wine punches. ...
출처: www.stratsplace.com/rogov/spices_of_life.html
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| cinnamon |
Roast A light cinnamon brown color; has a pronounced nut-like flavor. The highest point of coffee acidity; sometimes called New England Roast.
출처: www.tips-on-coffee.com/coffee_glossary.html
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| cinnamon |
One of the world
출처: www.bluemarblebounty.com/Glossary.htm
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| cinnamon |
A thick, dark brown bark of a type of cassia. Do not substitute with ground cinnamon if you can.
출처: www.ethnicfoodsco.com/Thailand/Glossary.htm
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| cinnamon |
This aromatic spice and its close relative, Cassia, come from the bark of the Cinnamomum genre. Each individual species of Cinnamomum posess their own unique flavor. If you like cinnamon, try our Holiday Sweet Spice TM or Sabor Sabrosa! TM .
출처: www.theculinarypalette.com/Encyclopedia.htm
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