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As we walk by our neighborhood bakery, we are drawn to the enticing sweet aromatic sensation coming from freshly ground cinnamon. Derived from the Greek word “Kinamon”, Cinnamon was used to Egyptians, Chinese and Greeks as medicine, body perfume and for embalming. There are several varieties including: Ceylon Cinnamon, Vietnamese, Indonesian Cinnamon (or Korintje),  and Chinese Cinnamon. The dried scented bark is sold as whole sticks called “Quills” or ground. Cinnamon adds a spicy sweet aroma and delicate pungent notes to our local pumpkin pies, Chinese Hoisin, Mexican Moles, North African Berbere, Vietnamese Noodle Soups or “Phos”, and Indian Garam Masalas.


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