On Sunday, November 1, 2015 at 9:48:11 AM UTC-6, sf wrote:
> 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.
>
The King Arthur needs to get his face out of Guinevere's crotch and take a
breath because grocery store cinnamon is cassia, NOT Ceylon.
>
> sf

--Bryan