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Honey from a Weed

By Patience Gray

Published 1986

Cinnamon arrives in the kitchen in the form of ‘sticks’, which are rolled segments of the bark of the tree. This spice was highly prized in mediaeval cooking, English, French, Italian, Catalan, Castilian. It was used in association with broths, game, roasts, and in pâtisserie. Still used in certain sweets, such as Crema cremada; and indispensable in stuffing figs (Fichi mandorlati).

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