Advertisement
Cinnamon
Kayu Manis
Appears in
Published 2016
In many Indonesian dishes and drinks, cinnamon is used to accentuate the flavor with its peppery-sweet taste, and is generally used to enhance the presentation of the food or drink.
Peeled cinnamon looks like a cigarette, thinly rolled to perfection. The source is the lush cassia groves, with their lofty trees topped with fiery pink leaves. Lines of cinnamon trees are part of panoramic views in highland Sumatra and Java, and some villages will even allow visitors to see the process of making the cinnamon peels.
Become a Premium Member to access this page
Unlimited, ad-free access to hundreds of the worldβs best cookbooks
Over 160,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Best value
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title