SC - flour of cinnamon

[Michael F. Gunter]

> Is there any indication that broken pieces of bark work in this recipe? My
> interpretation would preclude their use in favor of ground cinnamon.
> Sometimes a recipe can be analyzed to death when the only real thing that
> needs to be done is go to the kitchen and cook it. The use of bark pieces
> does not work well in this recipe. Ground cinnamon does. So it is logical to
> assume that ground cinnamon was meant.

I agree that just cooking it up is always the best answer. But I was wondering
if the cinnamon flowers might be a good idea. They could float in the broth and
give off the essential oils like pepper cloves or bay leaf does in a stock.

May or may not work but it is a thought.

> Ras

Yers,

Gunthar


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