Sichuan Cinnamon

Sichuan Cinnamon, also known as Chinese cinnamon or Cortex Dalbergiae Odoriferae, is a prominent spice in Sichuan cuisine, renowned for its pungent and aromatic flavor. Here's a concise guide to its culinary uses:

In cooking, Sichuan Cinnamon is often utilized whole or powdered. As a whole spice, it can be added to braises, stews, and soups, where its strong aroma permeates the dish, enhancing its overall flavor. The
longer it cooks, the more intense the cinnamon fragrance becomes. When powdered, it's perfect for marinades, rubs, and spice blends, adding depth and complexity to grilled meats, roasted vegetables, and
stir-fries.

Remember to adjust the quantity according to your taste preference, as Sichuan Cinnamon can be quite pungent. Pair it with other Sichuan spices like star anise, cloves, and Sichuan peppercorns to create a
harmonious and authentic Sichuan flavor profile.

In summary, Sichuan Cinnamon adds a rich, aromatic layer to dishes, making it a staple in Sichuan cuisine.