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Published 2007
This is the true cinnamon, Cinnamomum zeylanicum, that comes in highly aromatic, tightly furled quills from Sri Lanka or Southeast Asia. Where cassia (see above) has a sweet intensity of flavor, true cinnamon has a headier scent and for centuries has been regarded as the superior spice. Parsis don’t make a distinction between the two.
© 2007 All rights reserved. Published by University of California Press.