This spice needs no introduction. A whiff of it conjures the most delicious baked goods for us–cinnamon buns, apple pies, pumpkin pies, cookies and Christmas. In these desserts we usually use ground cinnamon.
In Asia we use cinnamon too but mostly in the form of its bark. In Singapore, we associate it with Indian food but Chinese braises and soup stock also use this spice, usually with other dried herbs and ingredients like star anise, tsaoko, licorice root and Sichuan peppercorns.
