Cinnamon Variaties
photo by FotoosVanRobin on Flickr
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- Uploaded:
- Nov 19, 2009
- Original:
- 1100 × 610
- Original date:
- Sep 20, 2009
From left to right: cassia, then cheap cinnamon (probably from Indonesia), pretty decent supermarket cinnamon (probably from Sri Lanka) and the 3 big cigarlike sticks on the right were imported for me, directly from Sri Lanka. So that is supposed to be the top quality of cinnamon.
The difference is that the better quality, the more subtile the taste. The cheap cinnamon (second from the left) is actually the most aromatic, but probably a little bit too strong for delicate desserts and cakes.
Meer weten over het verschil tussen kaneel en cassia? Surf naar tokowijzer.nl.
Wikipedia Article
Cinnamon (pron.: /ˈsɪnəmən/ SIN-ə-mən) is a spice obtained from the inner bark of several trees from the genus Cinnamomum that is used in both sweet and savoury foods. While Cinnamomum verum is sometimes considered to be "true cinnamon", most cinnamon in international commerce is derived from related species, which are also referred to as "cassia" to distinguish them from "true cinnamon".
See encyclopedia photos —
Cinnamomum is a genus of evergreen aromatic trees and shrubs belonging to the Laurel family, Lauraceae. The species of Cinnamomum have aromatic oils in their leaves and bark. The genus contains over 300 species, distributed in tropical and subtropical regions of North America, Central America, South America, Asia, Oceania and Australasia. The genus Cinnamomum includes a great number of economically important trees.
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