Re:cinnamon [Apicius] Digest Number 859
- --- In Apicius@yahoogroups.com, pmzaret@c... wrote:
> Thanks for the support. I was afraid I was committing a culinaryyou werent I just wanted you to know the differnce. Mainly that
>travesty.> Phil Zaret
ground cinnamon will contain corn starch. I wasnt tring to cut you
down, I find people all the time that dont know the difference
including cooking teachers. I was just putting out information. You
can usually find "true" cinnamon in the spanish section of the
supermarket. the key is if you break it in two and you get two pieces
that is Cassia, if it crumbles like old parchment,,its cinnamon.
>Unlike caviar, the cheap stuff works fine.most people cant tell the difference with caviar either
it does taste about the same, and in a large mixture of spices, I cant
tell any difference either. I use it alone on beef and pork and you
can tell the difference. It has a much 'warmer' flavor and in excess
can be considered hot.