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Post by ThePieMan on Mar 29, 2017 10:13:33 GMT
We all know cinnamon right? How about Black Cinnamon? Our new black spice? I discovered this yesterday, on the spice shelves in my local supermarket. Cinnamon Buds are very fragrant and have almost no taste rather than, woody, spicy. whole cinnamon buds ground and passed through a 20 mesh sieve close up of the spice. an interesting aside, my iPhone 6+ tends to auto WB images and tends to warm the image up when wide open and close up, whereas on zoom, it tends to be more "eye" accurate.
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Post by Ken_Griffiths on Mar 29, 2017 10:40:32 GMT
TT,
I too have an interest in cinnamon, particularly ground Cassia Bark, aswell as the Chinese version. I think it's worthy of research as a potential vial C or vial E ingredient look-a-like.
It is one ingredient that I have never really researched in very much detail.
Ken
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Deleted
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Post by Deleted on Mar 29, 2017 16:47:42 GMT
I always thought I tasted cinnamon, but I now believe that it was simply allspice in conjunction with other ingredients.
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Post by Ken_Griffiths on Mar 30, 2017 7:51:32 GMT
I always thought I tasted cinnamon, but I now believe that it was simply allspice in conjunction with other ingredients. Fred, Yes, good point and it has also reminded me again, that I need to try Jamaican Allspice (Pimento), as my current dried berries taste flowery (floral) when fried, as you know ... I think they are non Jamaican, but just to be on the safe side, I will get some McCormick's ground allspice too. I will also keep the Cinnamon in mind for testing aswell, at some stage.
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devilly
Junior Member
Account Disabled
Posts: 95
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Post by devilly on Jan 22, 2019 12:17:51 GMT
I don't think cinnamon is in the recipe I have trialed it in very small amounts and it still overpowers the recipe however I just received my jamaican allspice and it has strong hints of cinnamon which i think will work better smells and taste much better than my grocery store allspice which is bitter in comparison and has no cinnamon smell
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Post by cascader on May 4, 2022 12:43:14 GMT
I am beginning to suspect that cinnamon may be one of those items that, when heated and properly “reacted” during the high heat cooking process when there is sufficient pepper and whey in the recipe at the proper browning temperature may meld into something less distinct. It is worth considering the multiple options: the high oil cassia buds, common cassia bark, or true Ceylon. questfor11 suggested ground cassia bud mixed with maple sugar and that sure sounds delicious. There was recent discussion that the remodeled Corbin museum shows some evidence of cassia bud in a photo, but I don’t know more.
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