Janet wrote in rec.food.cooking:

> In article >,
> says...
> >
> > 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
>
> I gave the source, here it is again
>
> http://cinnamonvogue.com/Types_of_Cinnamon_1.html
>
> > is completely wrong about the
> > unavailability of Ceylon cinnamon in the US.
>
> You are completely wrong, it does NOT claim Ceylon cinnamon is
> unavailable in USA. (Is that little porkie pie the reason you edited
> out the url? ) quote
>
> "Around 70% of North America uses Cassia Cinnamon. Indonesia is the
> chief supplier of Cassia Cinnamon. This is because it is much cheaper
> than Ceylon Cinnamon which tends to be expensive because of the hand
> crafted process needed to harvest it and roll it in multiple thin
> layers. Cassia Cinnamon is a hard bark that is spicy, smells pretty
> strong and sometimes bitter."
>
> > How about focusing on British oddities for a change?
>
> ????? My reply applied equally to any cooks including UK, who buy
> the cheapest spice in ethnic shops. In my experience many shops
> serving a large ethnic community stock several qualities of spice
> from the real thing to the cheap sub, at a range of prices.
>
> This is where I buy mine.
>
> http://www.docgreens.co.uk/p/herbs-spices_13.html
>
> http://www.docgreens.co.uk/p/gallery.html
>
> Janet UK

I have both here. The Cassia works just fine for most of what *I* make
but then, I am not doing a delicate hand overall when it comes to this
spice. Just the occasional baking bit gets that. Use a little less if
cassia.

Carol

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On 10/31/2015 11:56 AM, wrote:

> An older fellow I worked with, made raised planting beds for his
> wife, so she could garden from a seated position, without bending
> over.

What a sweetheart for doing that for her!

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ღ.¸¸.œ«*¨`*œ¶
Cheryl