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Vietnamese Cinnamon Ground By Penzeys Spices 1.7 Oz 1/2 Cup Jar (Pack Of 1)

Vietnamese Cinnamon Ground By Penzeys Spices 1.7 Oz 1/2 Cup Jar (Pack Of 1)

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Regular price $29.56
Sale price $29.56 Regular price $42.23
SAVE 30%
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SKU

WBGROB06WWDQ5LJ

Vendor

Penzeys

Product Type

Cooking Spices


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Description

Vietnamese Cinnamon Is The Strongest, Richest, And Sweetest Cinnamon Around. For Traditional Cinnamon Recipes Such As Gooey Cinnamon Rolls, The Vibrant Flavor Of Vietnamese Cinnamon Really Shines. It Is So Strong, That In Most Recipes It Should Be Cut Back By About A Third, But It Is Perfect Used Full Strength In Any Recipe Where Cinnamon Is The Main, Delicious Flavor. Ground, From Vietnam.

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Frequently Asked Questions

  • Q: What makes Vietnamese cinnamon different from other types of cinnamon? A: Vietnamese cinnamon is known for being the strongest, richest, and sweetest variety available. Its robust flavor is ideal for recipes where cinnamon is the main ingredient, making it a favorite among bakers and cooks.
  • Q: How should I use Vietnamese cinnamon in recipes? A: Due to its intense flavor, it's recommended to reduce the amount of Vietnamese cinnamon by about a third in most recipes. However, it can be used at full strength in dishes where cinnamon is the star, such as cinnamon rolls or desserts.
  • Q: Is Vietnamese cinnamon suitable for savory dishes? A: Yes, Vietnamese cinnamon can be used in savory dishes as well. Its rich flavor pairs well with meats, stews, and even in spice blends, enhancing the overall taste profile.
  • Q: What is the best way to store Vietnamese cinnamon to maintain its freshness? A: To keep your Vietnamese cinnamon fresh, store it in a cool, dry place away from direct sunlight. Make sure to seal the jar tightly after each use to preserve its aromatic qualities.
  • Q: Can I use Vietnamese cinnamon in beverages? A: Absolutely! Vietnamese cinnamon can be added to beverages such as coffee, tea, or hot chocolate for an extra layer of flavor. Just a pinch can elevate your drink's taste.
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