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

[Pixel, Goddess and Queen]

And if you live in the immediate vicinity of one of their physical stores,
they have glass jars of the spices so you can sniff them before you buy. I
was really amazed at the differences between canelle and the three types
of cassia that they stock.

That reminds me, I need to do new labels for my spice jars--the old ones
were done with ink that turned out not to be waterproof. Anybody else use
the medieval spellings to label their spices?

Margaret


On Thu, 12 Sep 2002, johnna holloway wrote:

> 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