Cinnamon Vietnamese - Ground Molecular Gastronomy the red water evaporates and

the red water evaporates and creates this unique salt

but cooking greens

or for decoration

Try adding Turkey Bouillon to your slow-cooker recipes for an extra boost of flavour

As with all our mousses

Cinnamon Vietnamese - Ground Molecular Gastronomy the red water evaporates andVietnamese Cinnamon is the strongest and most potent cinnamon available with an unique taste. Vietnamese Cinnamon is not only extremely flavourful and sweet, but has surprising level of heat. It has been described of having the flavour of candy cinnamon hearts. Due to the high oil content it is recommended that 2 3 of the amount called for is used.