Ok. They are comparing two entirely different species of cinnamon. Saigon, aka Vietnamese, is very strong and has a different flavor generally than the Indonesian Cassia bark which came come in many grades before grinding and may or may not have added cinnamic aldehyde, the red hot flavor people noted. Saigon starts with around 6 or 7 percent volatile oil, Indonesian cassia starts around 1.50 usually and goes up to about 3 if you get a great batch.
If you want to replicate this let me know and I'll pack up the bajilllion types of cinnamon we produce at work and bring them up over Christmas. :)
Also, many of the off favors can be attributed to the presence of styrene in the original bark. It's produced from mold that grows on the bark if not kept dry enough.
![[identity profile]](https://www.dreamwidth.org/img/silk/identity/openid.png){kind=small}
![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
branchandroot
no subject
Date: 2013-10-02 03:31 am (UTC)no subject
Date: 2013-10-02 08:33 pm (UTC)I should probably try the recommended ones; my standard "good" cinnamon is Spice Islands, which is only recommended with reservations.
So much to opine on...
Date: 2013-10-02 11:54 pm (UTC)If you want to replicate this let me know and I'll pack up the bajilllion types of cinnamon we produce at work and bring them up over Christmas. :)
no subject
Date: 2013-10-02 11:55 pm (UTC)They kinda sorta
Date: 2013-10-03 12:54 am (UTC)