Jeff B wrote:Sure, I can happily gobble up a fresh cinnamon roll but I don't "seek out" cinnamon or crave it as a flavor component.
To my taste that goes for oatmeal cookies, pumpkin pie and most teas and candy. I think cinnamon is way overdone by most cooks, including my late mother who relished cinnamon and sugar on toast and cold white rice. Interesting topic, Jeff; I have met very few people who agree with our taste buds.Jenise wrote:commercially made apple pies that have so much cinnamon it's like the apples are there as a vehicle for the cinnamon vs. the other way around.
Jenise wrote:Karen, on my last trip to Costco I found Vietnamese cinnamon in a giant container. I think they actually called it 'Saigon' or 'Saigonnese', but should be the same thing: $2.49. Not sure it compares perfectly to the Vietnamese cinnamon I've ordered from Penzey's (and in fact, I'm guessing it doesn't as the color is a bit more pale), but for the price I'm pretty happy.
Wiki wrote:Cinnamon has been known from remote antiquity. It was imported to Egypt as early as 2000 BC, but those who report that it had come from China confuse it with cassia.
The Hebrew Bible makes specific mention of the spice many times: first when Moses is commanded to use both sweet cinnamon (Hebrew: קִנָּמוֹן, qinnāmôn) and cassia in the holy anointing oil; in Proverbs where the lover's bed is perfumed with myrrh, aloes, and cinnamon; and in Song of Solomon, a song describing the beauty of his beloved, cinnamon scents her garments like the smell of Lebanon. Cinnamon was a component of the Ketoret which is used when referring to the consecrated incense described in the Hebrew Bible and Talmud. It was offered on the specialized incense altar in the time when the Tabernacle was located in the First and Second Jerusalem Temples. The ketoret was an important component of the Temple service in Jerusalem.
It was so highly prized among ancient nations that it was regarded as a gift fit for monarchs and even for a god: a fine inscription records the gift of cinnamon and cassia to the temple of Apollo at Miletus. Though its source was kept mysterious in the Mediterranean world for centuries by the middlemen who handled the spice trade, to protect their monopoly as suppliers, cinnamon is native to Sri Lanka, Malabar Coast of India, Burma and Bangladesh. It is also alluded to by Herodotus and other classical writers. It was too expensive to be commonly used on funeral pyres in Rome, but the Emperor Nero is said to have burned a year's worth of the city's supply at the funeral for his wife Poppaea Sabina in AD 65.
Carrie L. wrote:Len is with you. He despises it except for a tiny (and I mean TINY) bit in apple pie. He also despises allspice, clove and any other "aromatic" spice.)
Jeff Grossman/NYC wrote:Carrie L. wrote:Len is with you. He despises it except for a tiny (and I mean TINY) bit in apple pie. He also despises allspice, clove and any other "aromatic" spice.)
Now I'm curious. Does Len eat gingerbread cookies? Pumpkin pie? Fruitcake? How far afield does his preference range?
Jeff Grossman/NYC wrote:Thanks, Carrie. I am always interested to hear about how two people accommodate each others' tastes.
Jeff Grossman/NYC wrote:Mark, is there a chemical resemblance among cinnamon, clove, nutmeg, allspice, et alia?
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