Guest guest Posted January 19, 2010 Report Share Posted January 19, 2010 I am putting together an order for spices and have a question. Cinnamon - What type and does it matter? There is cassia or sweet. Garlic - I would like to start cooking with garlic but how strong of an anti-fungal is it once cooked? I don't want to start this as an anti-fungal for a long time but would like the flavor in foods. How about dried powdered garlic? Thanks, Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.