SC - Cranberries?

[Uduido@aol.com]

In a message dated 97-09-03 15:02:53 EDT, you write:

<<  But how does  one use these sticks of cinnamon in cooking? >>

Use them the same as you would  use cassia. True Cinnamon is very thin bark
and light in weight, while cassia is thick barkand heavier .

<<<snip>,,, Do you break open the sticks and scrape the powder off? >>

There is no powder per se when you break the rolls of bark apart. However,
with vigorous scraping I would guess that powder could be produced. Powdered
cinnamon/cassia is produced by grinding the sticks in a mortar and pestle or
in a spice/coffee grinder.

<<Put it in the food and cook it like bay leaves and then remove it? >> 

I always add the whole sticks to foods which do not call for the ground type.
Especially when doing Middle Eastern or Persian (India) type cooking. These
are removed just before serving. Many period recipes specify ground spices
tho' and when specified ground spices should be used as the taste is slightly
different; being more intense than the whole spice.

<<And what do you mean by licorice sticks?>>

Licorice sticks are another term for the dried root of the licorice plant.
These were used as a sort of candy during the middle ages. The idea being to
suck on a piece of the root. 

If a recipe calls for licorice, use licorice. Many people say aniseed, star
anise, fennel and licorice taste the same. If you were to taste each of these
side by side you would immediately see the differences between each one.

Yours in Service to the Dream,
Lord Ras (Who loves fennel and aniseed but only eats licorice if it's served
to him)
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