[Sca-cooks] Cinnamon Question

[Johnna Holloway]

John Russell, in his Boke of Nuture, says:
     "Looke that your stikkes of synamome be thynn, bretille, and  
fayre in colewre,
     And in youre mowthe fresche, hoot, and swete: that is best and  
sure,
     For cannelle is not so good in this craft and cure.
     Synamome is hoot and dry in his worchynge while he will dure."

You might want to start by reading Dangerous Tastes: The Story of Spices
  By Andrew Dalby.

Johnnae

On Sep 23, 2011, at 9:32 PM, Eric C Smith wrote:

> Greetings Folks! What distinction was made in period, if there was  
> one made, between the different varieties of cinnamon?
> Can someone point me in a direction for research?