{"id":232597,"date":"2010-01-26T11:14:56","date_gmt":"2010-01-26T16:14:56","guid":{"rendered":"http:\/\/www.thekitchn.com\/thekitchn\/ingredients-pantry\/from-the-spice-cupboard-vietnamese-cassiacinnamon-107057"},"modified":"2010-01-26T11:14:56","modified_gmt":"2010-01-26T16:14:56","slug":"from-the-spice-cupboard-vietnamese-cassia-cinnamon","status":"publish","type":"post","link":"https:\/\/mereja.media\/index\/232597","title":{"rendered":"From the Spice Cupboard: Vietnamese Cassia-Cinnamon"},"content":{"rendered":"<p> <a href=\"http:\/\/www.thekitchn.com\/thekitchn\/ingredients-pantry\/from-the-spice-cupboard-vietnamese-cassia-107056\"><img loading=\"lazy\" decoding=\"async\" alt=\"2010_01_26-cassia.jpg\" src=\"http:\/\/www.apartmenttherapy.com\/uimages\/kitchen\/2010_01_26-cassia.jpg\" width=\"540\" height=\"269\" class=\"mt-image-center\" \/><\/a>Compared to the curled quills of most cinnamon and cassia varieties, the rough, flat bark of Vietnamese cassia-cinnamon might seem inelegant, but the flavor is something quite remarkable. Sweet, spicy, and robust, it&#8217;s the cinnamon we reach for most often when cooking anything from baked goods to ph&#7903;.<\/p>\n<p><a href=\"http:\/\/www.thekitchn.com\/thekitchn\/ingredients-pantry\/from-the-spice-cupboard-vietnamese-cassiacinnamon-107057\">Read Full Post<\/a><\/p>\n<p><a href=\"http:\/\/feedads.g.doubleclick.net\/~at\/rfecN1JxtW-01ksBZSwT56mv0MQ\/0\/da\"><img decoding=\"async\" src=\"http:\/\/feedads.g.doubleclick.net\/~at\/rfecN1JxtW-01ksBZSwT56mv0MQ\/0\/di\" border=\"0\" ismap=\"true\"><\/img><\/a><br \/>\n<a href=\"http:\/\/feedads.g.doubleclick.net\/~at\/rfecN1JxtW-01ksBZSwT56mv0MQ\/1\/da\"><img decoding=\"async\" src=\"http:\/\/feedads.g.doubleclick.net\/~at\/rfecN1JxtW-01ksBZSwT56mv0MQ\/1\/di\" border=\"0\" ismap=\"true\"><\/img><\/a><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/feeds.feedburner.com\/~r\/apartmenttherapy\/thekitchn\/~4\/H3MhuHUClMY\" height=\"1\" width=\"1\"\/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Compared to the curled quills of most cinnamon and cassia varieties, the rough, flat bark of Vietnamese cassia-cinnamon might seem inelegant, but the flavor is something quite remarkable. Sweet, spicy, and robust, it&#8217;s the cinnamon we reach for most often when cooking anything from baked goods to ph&#7903;. Read Full Post<\/p>\n","protected":false},"author":101,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[],"class_list":["post-232597","post","type-post","status-publish","format-standard","hentry","category-news"],"_links":{"self":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts\/232597","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/users\/101"}],"replies":[{"embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/comments?post=232597"}],"version-history":[{"count":0,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts\/232597\/revisions"}],"wp:attachment":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/media?parent=232597"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/categories?post=232597"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/tags?post=232597"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}