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.

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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

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Thank you,
    Mark S. Harris                  AKA:  THLord Stefan li Rous
                                          Stefan at florilegium.org
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-----------------------------------------------------------------------------
OF CINNAMON,

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?).
-- 
David/Cariadoc
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.

Cheers,
-- 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

Adamantius


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!).
> 
<snip>
 
> 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.

Derdriu
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
issue.

Adamantius


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.

ciorstan


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. :-)

Ras


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. :-)

Ras


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.

Micaylah


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}
Atlantia


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!"

Adamantius


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>
Subject: Re: SC - questions: TO BOIL PHEASANTS, PARTRIDGES, CAPONS AND  CURLEWS

> 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.

Fiona


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/

Ariann


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.

Ras


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.

Daniel
<<<<

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.

Regards,
Brekke


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...

   http://www.cooksillustrated.com/images/document/tasting/ 
nd98cinnamontaste.pdf

   Also, here is another article about cinnamon in general:

   http://www.cooksillustrated.com/tasting.asp? 
tastingid=45&bdc=540&extcode=L7KN2AK00
   ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Meisterin Katarina Helene von Sch?nborn, OL
Shire of Narrental (Peru, Indiana)  http://narrental.home.comcast.net
Middle Kingdom
http://meisterin.katarina.home.comcast.net


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  
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


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

Dan

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Edited by Mark S. Harris	cinnamon-msg	Page 13 of 13