sca-cooks Greetings

[Mark Schuldenfrei]

> Ah!  I've been confused about that for some years now.  In recent years
> I've noticed the cinnamon quills Ive bought have been quite thin and flaky,
> while in precious years I've been used to a very heavy, thick quill.  Is
> this actually an indication I've been buying two (or even three) different
> types of cinnamon?  Is there an obvious difference, in appearance and
> smell, between all these spices, such that one can identify them before
> buying, and try to find the different types?  It's not terribly difficult
> to do in Sydney (just go to the markets!).
> 
<snip>
 
> Fyrean ...

One way to tell is that Cassia has a more acrid smell the ceylon.  Ceylon is
also lighter in color and softer.  I have some ceylon that I can grate where
my cassia is to brittle and breaks.

Derdriu
swensel at brandegee.lm.com (I am trying to remember to put my e-mail on all my
correspondence for people like me who only get the listserve address on
messages)
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