sca-cooks: Cassia and ceylonica
Sue Wensel
swensel at brandegee.lm.com
Fri Apr 11 08:17:27 PDT 1997
> 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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