Ceylon cinnamon, the true cinnamon from Sri Lanka, is the priciest, at $ 25 . 90 a pound.
13.
Ceylon cinnamon is generally available only from mail-order houses, and it's considerably more expensive than the cinnamon we all know.
14.
Diana Kennedy, long regarded as the reigning expert on Mexican cuisine, insists on using the milder, softer Ceylon cinnamon in Mexican preparations.
15.
Ceylon cinnamon sticks ( quills ) have many thin layers and can easily be made into powder using a coffee or spice grinder, whereas cassia sticks are much harder.
16.
Cassia bark ( both powdered and in whole, or " stick " form ) is used as a flavouring agent for confectionery, desserts, pastries, and meat; it is specified in many curry recipes, where Ceylon cinnamon is less suitable.
17.
The powdered bark is harder to distinguish, but if it is treated with tincture of iodine ( a test for starch ), little effect is visible with pure Ceylon cinnamon, but when Chinese cinnamon is present, a deep-blue tint is produced.
18.
Cassia sticks can be distinguished from Ceylon cinnamon sticks in this manner : Ceylon cinnamon sticks have many thin layers and can easily be made into powder using a coffee or spice grinder, whereas cassia sticks are extremely hard and are usually made up of one thick layer.
19.
Cassia sticks can be distinguished from Ceylon cinnamon sticks in this manner : Ceylon cinnamon sticks have many thin layers and can easily be made into powder using a coffee or spice grinder, whereas cassia sticks are extremely hard and are usually made up of one thick layer.
20.
The most common and cheapest type of cinnamon in the US is made from powdered " C . burmannii " . " Cinnamomum burmannii " oil contains no eugenol ., but higher amounts of coumarin than cassia and Ceylon cinnamon with 2.14 g / kg in an authenticated sample.
