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Monday
Jan102011

Cinnamon 肉桂 (ròu guì)

DateMonday, January 10, 2011 Print ArticlePrint Article

This brown spice comes from the bark of a type of evergreen tree.Chinese cooks usually use a type of cinnamon known as cassia. Cassia has a thicker bark and less delicate flavor than Ceylon cinnamon. Cinnamon is sold whole as quills of bark or in powdered form. You may use either variety in these recipes.

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