[Sca-cooks] cinnamon leaves

[Daniel Myers]

On Jun 28, 2005, at 4:02 PM, otsisto wrote:

> Why do you believe that the "cassia flower" is the leaf bud and not  
> the
> flower?
>
> Lyse
>
> -----Original Message-----
>
> 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.


Here's another thought:  period English cookbooks often mix spellings  
of flour and flower (flowre, floure, etc...).  Did the French also do  
this?  Could those be references to powdered cassia?


- Doc


-- 
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"English wine is more fit to be sieved rather than drunk."
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