[Sca-cooks] cinnamon leaves

[Volker Bach]

Am Dienstag, 28. Juni 2005 18:10 schrieb James Prescott:
> Disclaimer:  when I say "cinnamon" it could mean "cassia", and vice
> versa, since it is not always possible to determine which one is
> meant.
>
> Cinnamon leaves are sold (canned, in brine) in Chinese groceries.
> I do not know what modern recipes they are used in.
>
> Viandier has half a dozen recipes that call for "cassia flowers"
> (literal translation) which I interpret to be the same as "cassia
> buds", and which I assume (pending improved evidence) to be those
> clusters of small young leaves that form where the flower will
> eventually be.
>
> These clusters are obvious among the canned cinnamon leaves that
> I bought, though being only a fraction of the total leaf mass.

I think the Viandier is referring to dried buds of cassia. These are still 
used occasionally in German cuisine under the name of 'Zimtblüte' ('cinnamon 
flower') and look like cloves. 

I think the leaves are cinnamon rather than cassia, but the people who sell 
them don't know for sure themselves.

Giano


	

	
		
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