SC - Cassia vs. cinnamon
LrdRas at aol.com
LrdRas at aol.com
Wed Oct 1 08:32:43 PDT 1997
In a message dated 97-10-01 11:24:12 EDT, you write:
<< There have been a couple notes refering to cinnamon (cassia) and "true
cinnamon", could somebody explain the difference, and perhaps tell us how to
tell the difference?
-brid >>
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.
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