SC - Re: sca-cooks@ansteorra.org Thanks for the Visit!

[billgw@chemist.com]

Gunthar wrote:
>Chinese or "true" cinnamon is richer and less harsh than Cassia, or plain
>cinnamon. ...

I was under the impression that cassia was chinese (as in Cathay) and true
cinnamon (zeylanicum) was from Ceylon/Sri Lanka. Anyway, if the recipe comes
from a time and place where they don't or didn't sell cassia as cinnamon,
then plain cinnamon would have to be true cinnamon.

Alex Clark/Henry of Maldon

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