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cinnamon-msg - 6/16/12


Period cinnamon. Types of cinnamon. Cassia. Cassia buds. Ceylon Cinnamon.


NOTE: See also the files: spices-msg, saffron-msg, garlic-msg, sugar-msg, herbs-msg, seeds-msg, rue-msg, merch-spices-msg, saffron-art, lavender-msg, p-spice-trade-msg.





This file is a collection of various messages having a common theme that I  have collected from my reading of the various computer networks. Some messages date back to 1989, some may be as recent as yesterday.


This file is part of a collection of files called Stefan's Florilegium. These files are available on the Internet at: http://www.florilegium.org


I have done  a limited amount  of  editing. Messages having to do  with separate topics  were sometimes split into different files and sometimes extraneous information was removed. For instance, the  message IDs  were removed to save space and remove clutter.


The comments made in these messages are not necessarily my viewpoints. I make  no claims  as  to the accuracy  of  the information  given  by the individual authors.


Please respect the time  and  efforts of  those who have written  these messages. The copyright status  of these messages  is  unclear  at this time. If information  is  published  from  these  messages, please give credit to the originator(s).


Thank you,

   Mark S. Harris                  AKA:  THLord Stefan li Rous

                                         Stefan at florilegium.org






Of Cannel and of Cassia men told fables in old time, that it is found in

birds' nests, and specially in the Phoenix' nest.  And may not be found,

but what falter by its own weight, or is smitten down with lead arrows.

But these men do feign, to make things dear and of great price; but as

the soothe meant, cannel groweth among the Trogodites in the little

Ethiopia, and cometh by long space of the sea in ships to the haven of

Gelatins. No man hath leave to gather thereof tofore the sun-rising, nor

after the sun going down. And when it is gathered, the priest by measure

de~eth the branches and taketh thereof a part; and so by space of time,

merchants buy that other deal.


Bartholomew Anglicus



From: DDF2 at cornell.edu (David Friedman)

Newsgroups: rec.org.sca

Subject: Re: Warmed or mulled Cider

Date: 22 Mar 1994 23:42:16 GMT

Organization: Cornell Law School


Chris Croughton asks:

> How 'modern' is cider (the alcoholic type)?  Or for that matter cinnamon

> in the European society?  Note that in persona I regard everything after

> 1200AD as 'modern', so I'd be interested in knowing if there is

> documentation for before then in Britain, specifically the Celtic

> lands...


Cinnamon appears routinely in the earliest European post-Roman cookbooks,

which I believe are 13th c. C. Anne Wilson (_Food and Drink in Britain_)

seems to think it appeared in England after the Norman conquest. A

thirteenth century Andalusian cookbook not only mentions cinnamon but

distinguishes between cinnamon and Chinese cinnamon (Cassia?).



DDF2 at Cornell.Edu



From: dani at telerama.lm.com

Newsgroups: rec.org.sca

Subject: Cinnamon

Date: 29 Aug 1994 14:58:34 -0400

Organization: Telerama Public Access Internet, Pittsburgh, PA USA


Michael Fenwick of Fotheringhay, O.L. (Mike Andrews):

>>-- Dani of the Seven Wells (who didn't learn until this Pennsic that what

>>   he's always called 'cinnamon' isn't cinnamon)


>Eh?? I pray your gracious elucidation, M'Lord...


This appears to be common knowledge to some, and a surprise to others.

It came as a surprise to me, when I was told in casual conversation at

Pennsic that what is sold in American stores as cinnamon is cassia.


A visit to the Pepperers' Guild brought confirmation and elucidation.

Cinnamon and cassia are closely related plants.  In both cases, the spice

comes from the inner bark, but cassia has a bark which is three times as

thick, and correspondingly less expensive.  In some countries, such as

England, if it says 'cinnamon' on the package, there has to be cinnamon

inside, but in the U.S., at least, what is sold as cinnamon is cassia.

Real cinnamon is sold as "soft cinnamon", or "Ceylon cinnamon".


Apparently it's a distinction with a difference, as real cinnamon is

less harsh than cassia, and has a subtle fruity overtone.  I asked

whether there were circumstances in which cassia was preferred, and

was told that the only instance was for cooking in which a harsher and

spicier bite was preferred, such as in Szechuan (sp?) cooking.


Dani of the Seven Wells

dani at netcom.com  dani at telerama.lm.com



From: gfrose at cotton.vislab.olemiss.edu (Terry Nutter)

To: sca-cooks at eden.com

Date: April 10, 1997

Subject: sca-cooks Cassia and ceylonica


Hi, Katerine Rountre here.


Adamantius responded to Sue Wensel:

>> Another big question is just what flavor changes have we experienced as a

>> result of our botanical tempering? And, while we have spices and plants of the

>> same name today as they did then, which ones are different? Are there any

>> beyond Cinnamon/cassia and Cinnamon/ceylon, which, while sharing a name, are

>> quite different in flavor?

>Well, for one thing, cassia and cinnamon are not the same plant, and are

>different in character above and beyond their geographical source. Also,

>in Medieval Europe, the part of the cassia that was used was the bud,

>not the bark. You can still find the buds if you know where to look, but

>they're not exactly common in the West today.


This isn't quite so, in two dimensions.  First, while ceylon and cassia are

not precisely the same, they are closely related (they are the only members

of the genus Cinamomum, being Cinamomum cassia and Cinamomum zeylonica).

And the bark of the two is not all that different.


Second, in medieval europe, they used both cassia buds and cassia bark, but

the second far more often than the first.  Indeed, the term "canel", which

appears to have been used in different times and places for one, the other,

or both, derives from the Latin meaning "tube", and refers directly to

the rolled shape that strips of bark assume when removed and dried.


Cassia buds seem to have been more commonly used in classical Rome than

cassia bark.



-- Katerine/Terry



From: "Philip W. Troy" <troy at asan.com>

To: sca-cooks at eden.com

Date: Thu, 10 Apr 1997 20:10:53 -0400

Subject: Re: sca-cooks Cassia and ceylonica


Terry Nutter wrote:


>First, while ceylon and cassia are

> not precisely the same, they are closely related (they are the only members

> of the genus Cinamomum, being Cinamomum cassia and Cinamomum zeylonica).

> And the bark of the two is not all that different.


I'm sitting here about four seconds after examining the two; they look

quite different to me. Ditto smell and taste.

> Second, in medieval europe, they used both cassia buds and cassia bark, but

> the second far more often than the first.  Indeed, the term "canel", which

> appears to have been used in different times and places for one, the other,

> or both, derives from the Latin meaning "tube", and refers directly to

> the rolled shape that strips of bark assume when removed and dried.


True, "canel" must be assumed to be referring to the bark of whichever

plant is being used. It may be that the two were regarded as

interchangeable by some medieval Europeans, I couldn't say. I was only

trying to convey the fact that whenever cassia is specified by name, it

seems to be the buds that are being referred to.


> Cassia buds seem to have been more commonly used in classical Rome than

> cassia bark.


Cassia buds turn up quite frequently in Le Viandier and The Goodman of

Paris, but then I'm only familiar with translations of these two. I

wasn't aware of cassia in any form being used in  classical Rome; it

certainly doesn't ring a bell from my work with Apicius.


Anything's possible, though...


> -- Katerine/Terry





From: nweders at mail.utexas.edu (Nancy Wederstrandt)

To: sca-cooks at eden.com

Date: Fri, 11 Apr 1997 07:50:50 -0600

Subject: Re: sca-cooks Cassia and ceylonica


>This isn't quite so, in two dimensions.  First, while ceylon and cassia are

>not precisely the same, they are closely related (they are the only members

>of the genus Cinamomum, being Cinamomum cassia and Cinamomum zeylonica).

>And the bark of the two is not all that different.


There is also a third type of cinnamon  which is white cinnamon or

Cinamonium alba.  In appearance it is very similiar to zeylonica.

Zeylonica is much harder to find because for many years that was what was

harvested. Now the cassia is the primary harvested cinnamon.  I was very

lucky to work for an incense maker for a while who had zeylonica in the old

gathered mode. (This was about 12 years ago) The cinnamon he gave me was at

least 15 years old, and smelled very strongly and was a very thick density

rather than the thin paper weight quills you get in cinnamon today. This

also gave me a clue that some spices do not loose strength with age.  The

zeylonica he had was not kept in very airtight or contained areas yet it

was strong and very pungent.


Clare R St John



From: "Sue Wensel" <swensel at brandegee.lm.com>

To: sca-cooks at eden.com

Date: 11 Apr 1997 10:17:27 -0500

Subject: Re: sca-cooks: Cassia and ceylonica


> Ah!  I've been confused about that for some years now.  In recent years

> I've noticed the cinnamon quills I’ve bought have been quite thin and flaky,

> while in precious years I've been used to a very heavy, thick quill.  Is

> this actually an indication I've been buying two (or even three) different

> types of cinnamon?  Is there an obvious difference, in appearance and

> smell, between all these spices, such that one can identify them before

> buying, and try to find the different types?  It's not terribly difficult

> to do in Sydney (just go to the markets!).



> Fyrean ...


One way to tell is that Cassia has a more acrid smell the ceylon.  Ceylon is

also lighter in color and softer.  I have some ceylon that I can grate where

my cassia is to brittle and breaks.



swensel at brandegee.lm.com



From: "Philip W. Troy" <troy at asan.com>

Date: Fri, 11 Apr 1997 23:28:31 -0400

Subject: Re: Re(2): sca-cooks Cassia and ceylonica


Sue Wensel wrote:


> I had planned on teaching a Period Spices and Their Uses at the upcoming

> Aethelmearc War Practice.  I would dearly love advice as this is only the

> second class I will have taught (the first being Uses of Herbs in Periods or

> They had a plant for everything we use chemicals for).


> Derdriu


Sometimes they had chemicals, too.


For what it's worth, I wrote an article on medieval spices, their

natures, and how to substitute for them for an issue of T.I., oh, about

nine years ago. Don't remember the issue or date offhand, but I remember

seeing it used as a reference in a bibliography for somebody's brewing

home page on the WWW. I might have it on disk somewhere, if it is an






Date: Wed, 1 Oct 1997 11:32:43 -0400 (EDT)

From: LrdRas at aol.com

Subject: SC - Cassia vs. cinnamon


<< There have been a couple notes refering to cinnamon (cassia) and "true

cinnamon", could somebody explain the difference, and perhaps tell us how to

tell the difference?  

-brid >>


Cassia is thick, hard and has a flavor that is extremely bitter and burning

with somewhat of a bite in the after taste. It is the "cinnamon" currently

available in modern markets and is , IMHO, an inferior product. Its aroma is

almost at the point of being irritating.


True cinnamon is almost papery, brittle , easily crushed and or powdered. It

flavor is more subdued, less bitey and has a decidedly sweet finish in the

aftertaste. It's aroma is sweet and aromatic. A far superior product . IMHO.

It is not available in modern sup[ermarkets but is sometimes available at

health food stores or better spicery specialty shops. I get mine at Pennsic.



Date: Wed, 01 Oct 1997 09:16:35 -0700

From: Brett and Karen Williams <brettwi at ix.netcom.com>

Subject: Re: SC - Problem Spices (WA


> There have been a couple notes refering to cinnamon (cassia) and "true

> cinnamon", could somebody explain the difference, and perhaps tell us how to

> tell the difference?

> - -brid


The easiest way to tell is by looking at the whole piece of bark, as I

recall. Cassia has a double curl when it dries, meaning that there is a

spiral of dried bark, a small bit of relatively straight bark, then the

other long edge spirals/curls in the opposite direction. True cinnamon

has but a single spiral curl.





Date: Fri, 22 Jan 1999 17:43:09 EST

From: LrdRas at aol.com

Subject: Re: SC - Cassia bark vs Cinnamon


Karin.Oughton at geis.ge.com writes:

<< Can anyone explain the difference between Cassia Bark and cinnamon? - I

thought they were fairly synonymous until recently when I stuck cassia bark

into mulled wine instead of cinnamon sticks by accident and the resultant

brew was hideous.


karin >>


Cassia is what is normally available in the supermarkets labeled as 'cinnamon'

It's flavor is harsh and dominating with a burning bitter aftertaste. The

sticks themselves are very hard and the layers are very thick. When ground

it produces a very deep reddish-brown powder.


True cinnamon is more subtle in flavor and has a definite sweet after taste.

The sticks are very brittle and are composed of numerous layers of almost

paper thin bark. When ground it is lighter is color.


Each type comes from a different species of cinnamon tree.


If you want a subtle, sweet almost perfumy flavor that reminds you of the

rapture of a harp or an elusive flute solo then True cinnamon is for you. If

you prefer the effect of a brass band then cassia would be your choice. :-)





Date: Fri, 22 Jan 1999 18:18:27 EST

From: LrdRas at aol.com

Subject: Re: SC - Cassia bark vs Cinnamon


him at gte.net writes:

<< Hi Lord Ras,

   That is good info. But how can you tell before you buy it which kind

it is?


Helen >>


The rule of thumb is that all commercial cinnamon is in fact 'cassia'. So it

follows that if you buy it at the supermarket then it will most likely be

cassia. I have never bought true cinnamon at the grocers.


With the sticks it is easy to tell which is which. Simply apply the

description that I sent in the previous post. Thck and hard=cassia. Paper thin

and very brittle=true cinnamon. Like many things once you have seen both

types, there is little chance you will mistake one for the other. There are

also a couple of different nice spice merchants on this list who would be more

than happy to provide you with whichever type you need. :-) I personally

stock up from the Pepperer's Guild at Pennsic. :-)





Date: Sat, 23 Jan 1999 16:58:11

From: Micaylah <dy018 at freenet.carleton.ca>

Subject: Re: SC - Cassia bark vs Cinnamon


Yes. Further to this, Cassia tends to be round, whole  and smooth (like a

twig) and cinnamon bark is almost papery and well, like bark and comes

generally in pieces.





Date: Wed, 27 Jan 1999 21:44:56 -0500

From: Ann & Les Shelton <sheltons at conterra.com>

Subject: SC - Re: Cassia Bark vs Cinnamon


I took a class at Pennsic with Master Basilius this year where the issue

of Ceylon versus Cassia Cinnamon came up.  His recommendation was to use

1/3 as much Cassia as the period recipe {Ceylon} calls for.


John le Burguillun

Cyddlain Downs {Columbia, SC}




Date: Thu, 15 Apr 1999 19:57:25 -0700

From: "David Dendy" <ddendy at silk.net>

Subject: SC - Arabic names for cinnamon


>I assume you know that the 13th c. Andalusian cookbook translated by Perry

>routinely distinguishes between "cinnamon" and "chinese cinnamon." That

>suggests that the two are significantly different; not having compared

>different cassias I can't tell if it is consistent with your conclusions.


In Arabic during period, as in the European languages, there were two terms

in use: one for the higher quality "cinnamon" (whatever it might be at that

time) and one for the less exclusive "cannell/cassia". In Arabic "darchini"

corresponds to "cinnamon". It is usually taken, then and now, etymologically

to mean "wood of China", so it would be the 'Chinese cinnamon' referred to

(although I have my doubts -- I suspect folk etmology here, and it could

also mean "sweet (or sugar) wood", which is a common descriptor for

cinnamon/cassia in many south Asian languages). The other Arabic term is

"kirfah" ('bark'), which would be the more ordinary cassia. Just to confuse

things, there is also a further Arabic term "salikheh", which is also used

for cassia.


Francesco Sirene



Date: Fri, 25 Jun 1999 05:32:21 -0400

From: Philip & Susan Troy <troy at asan.com>

Subject: Re: SC - grinding cinnamon


Stefan li Rous wrote:

> I've wondered about this before. How do you grind the cinnamon? I've

> got some of the little bark rolls of cinnamon and powdered cinnamon

> (or at least cassia). Do you just grind up the whole stick? Or scrap

> off the powder? From what you say here, it sounds like the former.

> But if I'm wrong, eating sawdust even if flavored with cinnamon powder

> doesn't seem too good.


You grind the whole stick. No worse than ground ginger root, or rubbed

sage mulch, I mean leaves. Leaves. Yeah, that's it. Thass the ticket.


Or, to paraphrase The Firesign Theater (speaking of giving away one's

age) "But it's really _great_ sawdust, Mrs. Presky!"





Date: Sat, 3 Jul 1999 00:37:09 -0700

From: "David Dendy" <ddendy at silk.net>

Subject: Re: SC - grinding cinnamon


Finally I get to some odds and ends. Someone wished to know the volume of

ground cinnamon, in relation to the discussion of scaling up recipes.

Commercial ground cinnamon runs about 4 (8-oz) cups to the pound;

coarse-ground closer to 3 cups. And as to Stefan's question about how to

grind cinnamon, you simply pound it up in a mortar or put it throrough a

grinder (one of those personal coffee grinders works fine -- break the

sticks up a little and toss them in). If you can, try to grind your own

cinnamon fresh -- you'll find that it has a lot more taste than those jars

of ground stuff that have been sitting on the shelf, losing flavour. And

Stefan, you're not "eating sawdust flavoured with cinnamon powder", as you

put it -- that sawdust IS the cinnamon powder. Why is tree bark worse than

roots or seeds or leaves, which is what the other spices are?


Francesco Sirene



Date: Mon, 30 Aug 1999 23:08:41 -0700

From: "David Dendy" <ddendy at silk.net>



> Seton1355 at aol.com writes:

> << What is canel flour?>>

> Ground cinnamon


The original phrase quoted, as I recall, was "flower of canel".  I agree

that canel is cinnamon.  However, though "flower" might be a homonym

for "flour", it could also mean "flower" in the sense of the finest or best;

ex., "the flower of chivalry".  Of course, if the latter meaning is intended,

that still does not preclude it from being the finest *ground* cinnamon.


Lady Brighid ni Chiarain

Settmour Swamp, East (NJ)


Actually, it is neither. "Flower of canel" is cassia buds -- the 'flower'

bud of the cassia/cinnamon tree (similar in appearance to cloves). The idea

that for some reason canel/cassia/cinnamon ground up was referred to as

"flour/flower", when all other spices ground up were powders, is something

perpetrated by early translators of cookery books, who were not very

familiar with spices, and didn't know that cassia buds were a popular spice

in period Europe.


Francesco Sirene


P.S. If you want to try cassia buds, we can supply them.

David Dendy / ddendy at silk.net

partner in Francesco Sirene, Spicer / sirene at silk.net

Visit our Website at http://www.silk.net/sirene/



Date: Tue, 31 Aug 1999 07:57:29 -0700

From: Anne-Marie Rousseau <acrouss at gte.net>

Subject: Re: SC - flour of cinnamon


Hey all from Anne-marie...


Ras sez:

>The origin of the word flower and flour is identical so I fail to see how

>pieces is more logical than ground especially when such an interpretation

>confuses the recipe rather than clarifying it. Consider that one of the

>definitions of flower itself is 'a finely divided powder. With all the

>evidence in hand, I would still go with finely ground cinnamon (e.g., flowers

>of cinnamon) unless more substantial evidence is forthcoming.


interestingly, Taillevent calls for "fleur de cassia". James Prescotts

translation interprets this as cassia buds, which are available from

Francesco as well as from WorldSpice. Thorvald/James told me that he tried

the recipe with the dried buds and it was yummy, albeit less cinnamon-y

than if you used the flour of cassia, ie ground cinnamon.


I personally think its very rude of those Mssr Taillevent to use that

particular term and not tell us what he meant. Hmph.


- --AM, who got the cookbooks unpacked first after her move this weekend :)



Date: Thu, 18 Nov 1999 08:22:53 +0000

From: "Terri Millette" <wayspiff at ici.net>

Subject: SC - cinnamon


hello the list, I recall a conversation about cinnamon here awhile

back, for anyone who cares Martha Stewart's magazine (don't even go

there) actually has a write up about the kinds out there, little

photos and all of the cassia verses the Indonesian verses trus

cinnamon etc.


It's in this latest one, the Dec/Jan 99 issue.





Date: Sat, 20 Nov 1999 10:33:23 -0700 (MST)

From: Ann Sasahara <ariann at nmia.com>

Subject: Re: SC - cinnamon


"The Herb Companion" December 1997 (v. 10, n 2) had a 6 page article on

the different types of cinnamon/cassia.  There is a nice display photo of

all the barks and all the ground powders.  The featured recipes are

Fezanjan (Persian, duck in pomagranate juice) and Medivnyk (Ukranian,

Honey cakes). There are additional articles on cinnamon harvesting and how

to grow a cinnamon tree (disappointing article).  The rest of the magazine

is pretty much worth having.


Since it's the Yule/Xmas issue there are festive recipes for punch,

kumquat pomanders, cookies, rosehip garlands, etc.  The "field trip" is to

The New Orleans Pharmacy Museum. Their cosmetic recipes are OOP, from

1873. There are other articles on mortars & pestles, cranberries and an

interview w/ mystery writer, Susan Wittig Albert (Lavender Lies, Rueful

Death, Witches' Bane, Rosemary Remembered, etc)


I have ordered back issues from:


Herb Companion Press, LLC

1 Gardener's Grove

POB 4101

Golden, CO 80401-0101


at $4.95 an issue, w/ $2 S&H/ issue


or try, 303/278-1010


or try, www.DiscoverHerbs.com/





Date: Thu, 16 Dec 1999 23:24:53 EST

From: LrdRas at aol.com

Subject: Re: SC - Cinnamon


Deborah.Schumacher at iac.honeywell.com writes:

<< Does anyone know the difference between Chinese cinnamon and plain

cinnamon? >>


Yes. Cassia is the cinnamon that you buy in the supermarket. It is harsher in

flavor than true cinnamon with a pronounced bite and a lingering bitterness

in the aftertaste. In stick form, it is very thick bark that resembles a

closed 3 when looked at on end and is darker in color than true cinnamon.


True cinnamon has a much subtler taste with a finish that is decidedly sweet

with little or no harshness or bitterness.  The stick is usually a continuous

roll of paper thin sheets that crumble easily when pressure is applied. It

looks circular on end and is lighter in color than cassia.


These are likely the 2 different cinnamon's that your recipe calls for.





From: jenne at fiedlerfamily.net

Date: Mon, 28 Jan 2002 10:23:53 -0500 (EST)

To: <sca-cooks at ansteorra.org>

Subject: RE: [Sca-cooks] Cinnamon


> Um, I thought that cinnamon and cassia were just different parts of the

> same plant? And that cassia buds were from the same plant, too?


Nope. Cassia bark comes from the Chinese cinnamon tree, Cinnamomum cassia,

but in the US, cassia bark is marketed as 'cinnamon'. True cinnamon, also

called Ceylon cinnamon, comes from the Cinnamomum zeylanicum tree. I'm not

sure about cassia buds.


I'm not sure about the cassia buds, though. Because several sources list

cassia buds as a term used for the fruits of both Cinnamomum cassia and

Cinnamomum zeylanicum, so I suspect cassia buds might be either.


-- Jadwiga Zajaczkowa



Date: Sun, 16 May 2004 10:48:39 -0400

From: "franiccolo" <franiccolo at mindspring.com>

Subject: Re: [Sca-cooks] Jams and Jellies in period

To: "Cooks within the SCA" <sca-cooks at ansteorra.org>



"fyne canel, synamon, pouder of gynger and such other"

I thought that canel and cinamon were essentially the same spice?  What  

other spices might be added?  I can think of clove, nutmeg and/or mace  

and cardamon but I'm not sure if cardamon is period.





It is fairly widely held among these parts that canel is basically 'cassia'

(Cassia cinnamomum) of modern spice. Americans use it as their powdered

'Cinnamon' in grocery stores around the country.  (It's all about

English/Dutch trade around the time of the Revolution).


Synamon would probably been closer to Zeylanicum cinnamomum, or Ceylon

Cinnamon.  It is almost papery, sweeter, a little spicier in its  qualities.

English recipes often use Cassia and cinnamon together in the 13th to 15th

centuries from what I have cooked from sources.  I do the same thing  myself

since I have learned the differences some years back.  Cinnamon rolls aren't

the same anymore :o)


maestro niccolo difrancesco



Date: Wed, 19 May 2004 19:51:09 -0400

From: "Carol Eskesen Smith" <BrekkeFranksdottir at hotmail.com>

Subject: Re: [Sca-cooks] Jams and Jelliesin period

To: "Cooks within the SCA" <sca-cooks at ansteorra.org>


Cassia is slightly harsher, with more of what we today would consider

"cinnamon" notes.  Real cinnamon has a clove note as well as the

"cinnamon" notes, and is milder and, as noted, sweeter.






Date: Fri, 12 Oct 2007 12:50:11 -0700 (PDT)

From: Helen Schultz <meisterin02 at yahoo.com>

Subject: [Sca-cooks] Cinnamon

To: sca-cooks at lists.ansteorra.org


Here is an interesting article comparing commercial cinnamons...  

thought some folks might find it interesting...





   Also, here is another article about cinnamon in general:





Meisterin Katarina Helene von Sch?nborn, OL

Shire of Narrental (Peru, Indiana)  http://narrental.home.comcast.net

Middle Kingdom




Date: Fri, 23 Sep 2011 22:51:40 -0400

From: Johnna Holloway <johnnae at mac.com>

To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>

Subject: Re: [Sca-cooks] Cinnamon Question


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

<<< 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? >>>


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  


   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.





Date: Thu, 26 Jan 2012 23:43:40 -0800 (PST)

From: Dan Schneider <schneiderdan at ymail.com>

To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>

Subject: Re: [Sca-cooks] eating cinnamon


--- On Fri, 1/27/12, Arianwen ferch Arthur <caer_mab at yahoo.com> wrote:

<<< and tell her of the difference between cinnamon &

[cassia] (which is what is sold as cinnamon on US shelves --

other names Chinese Cinnamon is Cassavia, anyone got the

sceintific names?) >>>


Cinnamon is cinnamomum verum (Ceylon cinnamon), burmanii(Burmese cinnamon), or loureiroi(Saigon cinnamon); cassia is cinnamomum aromatica




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