Thailand doesn't use cinnamon as much for desserts, as it is used for soups and savoury dishes to add a non-hot but still spicy flavour. A typical dish is Cinnamon Soup with Eggs or Cinnamon Pork Chops.
Cinnamon is the inner bark of a tree cut into small sections that curl up to form sticks like the ones in the photograph.
This is the best way to buy cinnamon, as sticks rather than powder. Cinnamon powder loses a lot of its flavour in the air and for many Thai dishes, the cinnamon is added and removed later, something you can do with cinnamon sticks but not with cinnamon powder.
Comments (2)
Just found your site through a mention in another Filipino blogger! I like :-)
Agree totally about cinnamon; the closer you get to the source the subtler but more effective the flavor. Now if only they could be made available cheaply here in Hong Kong.....
Posted by Lou | February 4, 2006 3:16 PM
Posted on February 4, 2006 15:16
The picture here looks like it is of cassis bark, rather than of 'true' cinnamon bark.
Posted by Danoz | September 24, 2006 12:39 AM
Posted on September 24, 2006 00:39