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cinnamon |
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cinnamonDried inner bark of a tree belonging to the laurel family, grown in India and Sri Lanka. The bark is ground to make the spice used in curries and confectionery. Oil of cinnamon is obtained from waste bark and is used as flavouring in food and medicine. (Cinnamomum zeylanicum, family Lauraceae.) How to thank TFD for its existence? Tell a friend about us, add a link to this page, add the site to iGoogle, or visit webmaster's page for free fun content. |
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These sweet treasures lend themselves to an array of presentations whether poached in wine with cinnamon sticks, baked with fresh ginger, or simply sliced and savored with a cheese board or dollop of sour cream produced by a responsible dairy. 6 cups wineberries, other wild raspberries, or blackberries 4 cinnamon sticks, each approximately 2 inches long 2 Tablespoons chopped fresh spearmint or other mint leaves, or 2 teaspoons dried mint leaves 1/2 teaspoon champagne yeast or other wine yeast Bring the water to a boil and stir in the sugar until it dissolves. Combine a gallon of water with a cup of honey, a quarter cup of lemon juice, the zest of one orange, one to two cinnamon sticks, a sprig of rosemary (or a small amount of cloves or star anise), and a pinch of salt. |
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