/ck/ - Food & Cooking

>>7393

Welp.

Good thing I don't consume a whole hell of a lot of cinnamon.

>>7397

>>7395

Guess i'l stop baking and eating cinnamon rolls now, FUCK!

>>7395

>>7396

>>7397

Exactly what I thought when I first saw that pic.

The sort-of good news is that the OP article is a bit alarmist. It probably won't hurt you if you don't eat large amounts every day. Plus, now that you know, you can start seeking out superior cinnamon.

>>7387

posting best info and posts from /n/ thread

I eat cassia cinnamon all the time. I even brush my teeth with it. I would like to have cheaper access to true "ceylon" cinnamon if the market for it wasn't so horrible, but I'm doing okay with cassia for now. I haven't had any problems with it and I put it on like almost everything.

if you buy ceylon at wholefoods it's really expensive for a small glass spice jar of it.

cassia is the type of cinnamon you remember as having a very cinnamon like smell and flavor, while ceylon "true" cinnamon has a much more delicate smell and flavor, kind of like strong vanilla combined with weak chocolate, but different.

I have never ever heard of cassia being carcinogenic, that sounds rediculous to me. as for the coumarin content, there are alot of plants out there that people shouldn't eat huge amounts of.

although I'm sure that I eat way more cinnamon than a normal person, I still don't like eating too much beyond a certain point. same goes with alot of other herbs or spices or foods in general. I love garlic but if I eat too much I do start to get sick, but I have to eat a huge amount of garlic.

I'm not a doctor.

>>7535

Heres some accumulated comments and info from anons from another cinnamon thread.

beware, some of this info might not be safe.

There's a bunch of different varieties of 'cinnamon' (well only one is really cinnamon but whatever). They all have different flavors and generally I keep 2 or 3 on hand for slightly different uses.

>Ceylon 'true' cinnamon: the only cinnamon that's really cinnamon. Lower essential oil content than most cassia means that it's milder and less spicy, but it's a lot more complex imo. The quills are delicate and tightly wound, and the walls are thin, like paper.

>Chinese 'Tung Hung' cassia: the worst of the lot by far in my opinion. It's slightly stronger flavored than ceylon and pretty rich but it lacks depth. Cheap though, and can be good if you want cinnamon to be a real background flavor because it adds flavor and richness without being as obvious as others might be.

>Indonesian 'korintje' cassia: pretty much everything you get in a grocery store labelled as 'cinnamon' in the US is actually this. A little bit brighter than chinese cinnamon and also quite cheap.

>Vietnamese 'saigon' cinnamon: this stuff has the highest essential oil content of the lot, and has a flavor that always reminds me of cinnamon candies- it's sweet and strong and a little hot. Saigon cinnamon is the one to go for if you want to make something with a really strong cinnamon flavor. It's more expensive than other kinds of cassia though.

>Cassia buds: the young flowers of the cassia tree. Cassia buds kind of look like cloves, and taste cinnamon-y and quite floral. Pretty interesting, but a pain in the ass to find short of ordering online.

Out of these, Ceylon and Saigon cinnamon along with cassia buds are definitely my favorites; chinese cinnamon can be useful at times in spice blends or whatever because it's cheap and plays a background role.

Ceylon Cinnamon Vs. Cassia Cinnamon Ceylon comes from "Cinnamomum zeylanica" and cassia "Cinnamomum cassia" same family of plants (Lauraceae, the laurel family) but also to the same genus (Cinnamomum) they share many characteristics

>>7425

this.

>>7425

>>7537

after "this"ing you, I had some more thoughts on it.

being someone who has enjoyed both cassia and ceylon cinnamon, I will say that they have different smells and tastes. I use ceylon for delicate things and use cassia for very strong cinnamon flavor.

bumping, this thread is very informative and interesting.

>>7387

The smell and taste of cassia and cinnamon are entirely different. One is pungent and even pukeworthy, the other sweet and delicate. Claiming that only lab analysis can tell the difference is hilarious.

A second point: all herbs and spices are poisonous, in the sense that they have calming or exciting, blood-thinning or thickening effects, affect urinal tracks, and so on. Which can become dangerous when taken in large quantities.

The real and only issue is that you're being scammed. You pay the price for cinnamon and get garbage. Never ever buy powdered cinnamon, it's always cassia.

>>9791

>all herbs and spices are poisonous

Anything can be deadly in the right dosage. Its the dose that makes the poison after all. Also IIRC vanilla has the same issue where most of the vanilla we buy is made from processed tree wood. As real vanilla comes from an orchid that is a bitch to harvest, and is super fucking expensive (3rd most expensive spice IIRC)

>>9839

All herbs and spices (anything you eat, really) change the constitution of the human body, including the mind. That can be for better or for worse, depending on what you're like and how much you eat of a certain thing, yes.