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Questions about spices--cassia and laos (galangal)

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Questions about spices--cassia and laos (galangal)

ponocat | | Aug 17, 2006 01:11 AM

Has anyone out there cooked with cassia versus cinnamon? What are the differences? Do you use the same proportions?

What about galangal, the rhizone similar to ginger? Is it worth trying to find some for a recipe? (i.e., do you think it adds a lot of flavor or a such a different flavor that it is essential?)

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