[Sca-cooks] Cinnamon was Re: Cayenne, NOW Badia Spices

[johnna holloway]

Penzey's makes a big deal in their catalog about which types they sell
and how it is gathered and processed. The online version also contains a
lot of material.
See http://www.penzeys.com/

Johnnae llyn Lewis  Johnna Holloway

"Phil Troy/ G. Tacitus Adamantius" wrote:

> The Larousse Gastronomique mentions a difference in the way the
> sticks are rolled, as a standard method of differentiating between
> the two: cinnamon has a spiral cross-section, like a closed,
> rolled-up scroll, and cassia is a double roll, like a half-read
> scroll, or a handlebar moustache. I've never actually seen this to be
> the case, though. Maybe this situation no longer applies, or maybe
> it's how the stuff is exported to France, and never applied to the
> rest of the world. But that is typical of Larousse.
>
> Adamantius