Spice Guide: Cinnamon:

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Tastes pungent and slightly sweet. Milder in flavor and thinner than cassia bark. Comes from China, Sri Lanka, and Vietnam.

Cooking Instructions

Use with cranberry sauce, pickled or spieced fruits, ham, lamb chops, beef stew, goose stuffing, fruit, custards, rice pudding, fruit pies, and mulled wine.

Combine with: vanilla, nutmeg, fennel, pepper, ginger, cloves, or cardamom.

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