Will the real Cinnamon please stand up... (off-topic)
Adam Fikso (Tue, 01 Dec 2009 09:44:11 PST)
Mark. I'm just damn glad that you're on this forum/roundtable/discussion
group. Delighted, in fact!
From my point of view (culinary aspect only) it's a particular ground up
bark--sold in little curled up sticks to put in tea, and on toast and used
as a flavoring in ice cream, cake, cookies and candy.
Because I learned this when I was about 4 and did't know doodly about
botany. That came when I was about 5 and has continued ever since Thank
you again. .
----- Original Message -----
From: "Mark McDonough" <antennaria@charter.net>
To: <pbs@lists.ibiblio.org>
Sent: Tuesday, December 01, 2009 7:02 AM
Subject: [pbs] Will the real Cinnamon please stand up... (off-topic)
Still on the cinnamon trail, I'm glad that someone (Phil Andrews)
mentioned the important fact that there is true cinnamon, and "substitute"
cinnamon. Allow me to elaborate.
True cinnamon is Cinnamomum verum (syn. C. zeylandicum) from Sri Lanka.
There are 250-300 species of Cinnamomum, members of the Lauraceae family.
True cinnamon is rare in the United States. When available from a few
specialty spice purveyors, it'll be labeled as Ceylon