Will the real Cinnamon please stand up... (off-topic)

Adam Fikso adam14113@ameritech.net
Tue, 01 Dec 2009 09:44:11 PST
Mark.  I'm just damn glad that you're on this forum/roundtable/discussion 
group.  Delighted, in fact!

 From my point of view (culinary aspect only) it's a particular ground up 
bark--sold in little curled up sticks to put in tea, and on toast and used 
as a flavoring in ice cream, cake, cookies and candy.
 Because I learned this when I was about 4 and did't know doodly about 
botany.  That came when I was about 5 and has continued ever since  Thank 
you again. .

----- Original Message ----- 
From: "Mark McDonough" <antennaria@charter.net>
To: <pbs@lists.ibiblio.org>
Sent: Tuesday, December 01, 2009 7:02 AM
Subject: [pbs] Will the real Cinnamon please stand up... (off-topic)

> Still on the cinnamon trail, I'm glad that someone (Phil Andrews) 
> mentioned the important fact that there is true cinnamon, and "substitute" 
> cinnamon.  Allow me to elaborate.
> True cinnamon is Cinnamomum verum (syn. C. zeylandicum) from Sri Lanka. 
> There are 250-300 species of Cinnamomum, members of the Lauraceae family. 
> True cinnamon is rare in the United States.  When available from a few 
> specialty spice purveyors, it'll be labeled as Ceylon 

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