SC - almonds vs, walnuts

[Oughton, Karin (GEIS, Tirlan)]

There is a very good internet page (in german and in English) where you
also have a little history on the various spices:

http://www-ang.kfunigraz.ac.at/~katzer/engl/index.html


It seems that in the US the cinnamon you get is mainly Cassia
whereas in Europe you almost can't get cassia and what is sold is ceylon
cinammon. 
Most of the sources I consulted say that cassia is the cinnamon which was
known in period.


Katharina

As I post from work I will have to look up things in my books and post it
later. 

> -----Original Message-----
> From:	david friedman [SMTP:ddfr at best.com]
> Sent:	27 February 1999 23:27
> To:	sca-cooks at Ansteorra.ORG
> Subject:	Re: SC - Currents, Grease and Other Thoughts
> 
> At 4:53 PM -0500 2/27/99, LrdRas at aol.com wrote:
> 
> > Other terms that mean something different in period include
> >cinnamon (modern word for cassia; medieval term for true cinnamon),
> 
> That's a little tricky. The Andalusian cookbook refers to two different
> kinds of cinnamon, one of which is called "chinese cinnamon." My
> impression
> from past discussions is that it isn't clear whether the period "canel"
> meant cassia, true cinnamon, or one of the other things in the same
> family,
> or perhaps meant different things to different people. Do you have
> evidence
> from which we can be sure?
> 
> David/Cariadoc
> http://www.best.com/~ddfr/
> 
> 
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