Cinnamon Vietnamese - Ground Molecular Gastronomy Used as a traditional seasoning

Used as a traditional seasoning in North Africa

Essential in Béarnaise and other French sauces

As with all our mousses

Freeze Dried Raspberries provide year round menu consistency

and seasoning blends or sprinkled directly onto food

Cinnamon Vietnamese - Ground Molecular Gastronomy Used as a traditional seasoningVietnamese 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.