On Sun, 1 Nov 2015 13:00:23 -0000, Janet > wrote:
>
> Most well established recipes that call for Cinnamon came from Europe or
> the middle east and should use Ceylon Cinnamon. The same applies to any
> Mexican recipes that calls for Cinnamon. This is because the taste
> profile of these desserts were designed with Ceylon Cinnamon.
>
> However because the supply in the US is overwhelmingly Cassia Cinnamon,
> most people have been using Cassia Cinnamon. That makes the desserts
> taste very different. Even many Mexican desserts made in the US
> erroneously substitute Cassia Cinnamon, which ruins the original taste
> profile of the dessert. Because Ceylon Cinnamon tends to be mild and
> sweet, it lends itself to creating sophisticated layers of flavors that
> is not possible with harsher Cassia Cinnamon."
>
First of all, whatever source you quoted is completely wrong about the
unavailability of Ceylon cinnamon in the US. According to King Arthur
Flour, Ceylon cinnamon is what's commonly found in the supermarket
spice section. They also say that Vietnamese cinnamon (cassia) is not
only stronger, it's sweeter, and has a higher oil content, which
brings out its flavor, and disperses it more fully throughout whatever
you’re baking.

How about focusing on British oddities for a change? I tied to find a
recipe for a traditional British sausage that doesn't contain a
filler, but apparently they like don't like the taste of meat and
seasonings alone and need it muted by bread or oatmeal. So it makes
sense that some might prefer Ceylon over Vietnamese to the point that
one of them would make an issue of it here based on incorrect
information.



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sf