SC - Contents questions

[Erica Rodgers]

On Wed, 1 Oct 1997 LrdRas at aol.com wrote:

> Cassia is thick, hard and has a flavor that is extremely bitter and burning
>  with somewhat of a bite in the after taste. It is the "cinnamon" currently
> available in modern markets and is , IMHO, an inferior product. Its aroma is
> almost at the point of being irritating.
> 
> True cinnamon is almost papery, brittle , easily crushed and or powdered. It
> flavor is more subdued, less bitey and has a decidedly sweet finish in the
> aftertaste. It's aroma is sweet and aromatic. A far superior product . IMHO.
> It is not available in modern sup[ermarkets but is sometimes available at
> health food stores or better spicery specialty shops. I get mine at Pennsic.

What I would like to know is how to tell the difference when trying to
find "true Cinnamon" !  What are the actual names of the spices?  Are they
from the same plant?  Do I walk into a health food store and ask for "real
cinnamon not cassia"?

elaina

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