by Rex M F Smith <usenet@[EMAIL PROTECTED]
>
Apr 8, 2008 at 10:31 PM
In message <GbQKj.8135$qB1.4987@[EMAIL PROTECTED]
>, James Silverton
<not.jim.silverton@[EMAIL PROTECTED]
> writes
>I'm going to have to try using both separately in a recipe that depends
>on "cinnamon" (which I am told is usually cassia in the US and Mexico, if
>not in Europe.)
The quills I see in jars in supermarkets resemble the Sri-Lankan
variety;
the stuff I see in the market in bags and produced by "Fudco" seem to be
Cassia ...
The difference in price is at least a factor of 4 ...
I need to grind some Cassia fine and compare the colours and
tastes ...
oh, well ... I wasn't busy this weekend :-)
--
Rex M F Smith
