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Author Topic: Real Cinnamon?  (Read 9621 times)
johnnybigfish
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« on: February 24, 2008, 12:49:05 PM »

Has anybody heard of any place where i can get real cinnamon and not Cassia(not really cinnamon)?
 Ive read on the net about all cinnamon in the U.S. is really Cassia. More research on cinnamon and cassia also showed that Cassia can be dangerous(can break your liver and stuff like that). I dont think that most people eating honey and cinnamon know about this. Of course, I'm SURE most beekeepers here have heard of the benefits of honey and cinnamon! I think ALOT of nurses have heard the reports of honey and cinnamon also( My nabor, Kanna,told me last nite of how so many of her older patients come in and tell her how they are using honey and cinnamon for their ailments).
  See what I'm getting at? Pretty soon, these honey and cinnamon remedies may get blamed for other illnesses as the cinnamon isnt cinnamon at all!
  By the way, I didnt drink my H&C this morning...I'm waiting till I get the real stuff!

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john
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« Reply #1 on: February 24, 2008, 01:32:06 PM »

This is scary stuff because I just love cinnamon and put it on lots of foods and so I want more info about this.

Anyone here know anything???

Annette
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« Reply #2 on: February 24, 2008, 04:05:05 PM »

Cassia is a close relative to the cinnamon (Cinnamomum verum, Cinnamomum zeylanicum, or "true cinnamon"), Saigon Cinnamon (Cinnamomum loureiroi, also known as "Vietnamese Cinnamon"), Camphor laurel (Cinnamomum camphora), Malabathrum (Cinnamomum tamala) and Cinnamomum burmannii (also know as "Indonesian Cinnamon") trees. As with these species, the dried bark of cassia is used as a spice. Cassia's flavour, however, is less delicate than that of true cinnamon; for this reason the less expensive cassia is sometimes called "bastard cinnamon".[1]
Whole branches and small trees are harvested for cassia bark, unlike the small shoots used in the production of cinnamon; this gives cassia bark a much thicker and rougher texture than that of true cinnamon.
Most of the spice sold as cinnamon in the United States and Canada (where true cinnamon is still generally unknown) is actually cassia. In some cases, cassia is labeled "Chinese cinnamon" to distinguish it from the more expensive true cinnamon (Cinnamomum zeylanicum), which is the preferred form of the spice used in Mexico and Europe [1]. "Indonesian cinnamon" can also refer to Cinnamomum burmannii, which is also commonly sold in the United States, labeled only as cinnamon.
Cassia (Cinnamomum aromaticum) is produced in both China and Vietnam. Up to the 1960s Vietnam was the world's most important producer of Saigon Cinnamon, a species which has a higher oil content than Cinnamomum aromaticum, and consequently has a stronger flavor. Saigon Cinnamon is so closely related to cassia that it was often marketed as cassia (or, in North America, "cinnamon"). Of the three forms of Cassia, it is the form which commands the highest price. Because of the disruption caused by the Vietnam War, however, production of another form of cassia, Cinnamomum burmannii, in the highlands of the Indonesia on island of Sumatra was increased to meet demand, and Indonesia remains one of the main exporters of cassia today. Indonesia Cassia has the lowest oil content of the three types of Cassia and consequently commands the lowest price. Saigon Cinnamon, only having become available again in the United States since the early 21st century, has an intense flavour and aroma and a higher percentage of essential oils than Indonesian cassia. Cinnamomum aromaticum has a stronger and sweeter flavor, similar to Saigon Cinnamon, although the oil content is lower. In China Cassia is known as Tung Hing. [2]
Cassia bark (both powdered and in whole, or "stick" form) is used as a flavouring agent, for candies, desserts, baked goods, and meat; it is specified in many curry recipes, where cinnamon is less suitable. Cassia is sometimes added to true cinnamon but is a much thicker, coarser product. Cassia is sold as pieces of bark (as pictured below) or as neat quills or sticks. Cassia sticks can be distinguished from true Cinnamon sticks in the following manner: 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, are usually made up of one thick layer and can break an electric spice or coffee grinder if one attempts to grind them without first breaking them into very small pieces.
Cassia buds, although rare, are also occasionally used as a spice. They resemble cloves in appearance and flavor
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« Reply #3 on: February 24, 2008, 04:08:16 PM »

Forgive the long article...here is a good way to

 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, are usually made up of one thick layer and can break an electric spice or coffee grinder if one attempts to grind them without first breaking them into very small pieces. cassia from cinnamon bark.

You can find the real deal in spice shops.  Real cinnamon is a lot more expensive than that bog old jar of brown powder you get from big box stores.  BUT the cheap stuff works as a great ant repellant so don't throw it out!
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« Reply #4 on: February 24, 2008, 04:27:52 PM »

More research on cinnamon and cassia also showed that Cassia can be dangerous(can break your liver and stuff like that)

Where did you hear this from. Got any articles to present to us?
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« Reply #5 on: February 24, 2008, 04:58:32 PM »

The cassia has larger amounts of coumarin...a precursor of coumadin ( warfarin, rat poison, blood thinner )...

Coumarin is a chemical compound (benzopyrone); a toxin found in many plants, notably in high concentration in the tonka bean, woodruff, and bison grass. It has a sweet scent, readily recognised as the scent of newly-mown hay, and has been used in perfumes since 1882. It has clinical medical value as the precursor for several anticoagulants, notably warfarin, and is used as a gain medium in some dye lasers.


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« Reply #6 on: February 24, 2008, 06:54:09 PM »

I'll see if I can find that spot where I read it Jerry.
  DVD(Sharon) read some of the same stuff I read but she got it here in type. I probably remembered the poisonous part a little as I'm on Coumadin. The level of the anticoagulant(coumadin) in my system has to be checked about every 4 to six weeks. if its too high(which the Cassia can make happen) a person can bleed too much. I bumped my leg about a year ago and it swelled up like a "Hot Link" and for about 3 weeks it felt like a Charly Horse that wouldnt stop! I didnt even know I bumped my leg! You can also bleed internally and not know it till youre in the ambulance or emergency room.
  I'll try to find the part about the liver damage and put it here.
your friend,
john
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« Reply #7 on: February 26, 2008, 10:04:32 AM »

Oh, oh, here we go again.....so disgarding the cinnamon, don't require it for ant control.  I have cinnamon sticks, I will grind them up and they will be my cinnamon source.  So many things we just plain and simply don't understand, we need to learn about stuff and don't we all put in that wonderful two cents that makes a whole dollar....have a beautiful and great day, lovin' our life. Cindi
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« Reply #8 on: March 12, 2008, 01:48:12 PM »

I think that this thread should be read and re-read.  It is an important thread and I am going to attach some information to it from an e-mail I got from a friend this morning, about honey and cinnamon, it is making me want to eat more and more cinnamon and honey, ensuring that I have the correct time of cinnamon in my diet, hee, hee.  The excerpt is in italics.  Not sure if all these cures work, but hey, why not try them.  Have a wonderful and beautiful day, Cindi

Facts on Cinnamon & Honey
 
It is found that a mixture of honey and cinnamon cures most diseases.  Honey is produced in most of the countries of the world.  Scientists of today also accept honey as a "Ram Ban" (very effective) medicine for all kinds of diseases.   Honey can be used without any side effects for any kind of diseases. Today's science says that even though honey is sweet, if taken in the right dosage as a medicine, it does not harm diabetic patients. Weekly World News, a magazine in Canada, on its issue dated 17 January, 1995 has given the following list of diseases that can be cured by honey and cinnamon as researched by western scientists:
 
HEART DISEASES: Make a paste of honey and cinnamon powder, apply on bread, instead of jelly and jam, and eat it regularly for breakfast.   It reduces the cholesterol in the arteries and saves the patient from heart attack. Also those who have already had an attack, if they do this process daily, they are kept miles away from the next attack.  Regular use of the above process relieves loss of breath and strengthens the heart beat.  In America and Canada, various nursing homes have treated patients successfully and have found that as you age, the arteries and veins lose their flexibility and get clogged; honey and cinnamon revitalize the arteries and veins.
 
ARTHRITIS: Arthritis patients may take daily, morning, and night, one cup of hot water with two spoons of honey and one small teaspoon of cinnamon powder. If taken regularly even chronic arthritis can be cured.  In a recent research conducted at the Copenhagen University, it was found that when the doctors treated their patients with a mixture of one tablespoon Honey and half teaspoon Cinnamon powder before breakfast, they found that within a week, out of the
200 people so treated, practically 73 patients were totally relieved of pain, and within a month, mostly all the patients who could not walk or move around because of arthritis started walking without pain.
 
BLADDER INFECTIONS: Take two tablespoons of cinnamon powder and one teaspoon of honey in a glass of lukewarm water and drink it.  It destroys the germs in the bladder.
 
TOOTHACHE: Make a paste of one teaspoon of cinnamon powder and five teaspoons of honey and apply on the aching tooth.  This may be applied three times a day until the tooth stops aching.
 
CHOLESTEROL: Two tablespoons of honey and three teaspoons of Cinnamon Powder mixed in 16 ounces of tea water, given to a cholesterol patient were found to reduce the level of cholesterol in the blood by 10 percent within two hours.  As mentioned for arthritic patients, if taken three times a day, any chronic cholesterol is cured.  According to information received in the said journal, pure honey taken with food daily relieves complaints of cholesterol.(By the way. if you're taking cholesterol medicine STOP! They all contain STATIN which weaken your muscles...including YOUR HEART and none has been shown to stop heart attacks or strokes!!!!
 
COLDS: Those suffering from common or severe colds should take one tablespoon lukewarm honey with 1/4 spoon cinnamon powder daily for three days. This process will cure most chronic cough, cold, and clear the sinuses.
 
UPSET STOMACH: Honey taken with cinnamon powder cures stomach ache and also clears stomach ulcers from the root. GAS: According to the studies done in India and Japan, it is revealed that if honey is taken with cinnamon powder the stomach is relieved of gas.
 
IMMUNE SYSTEM: Daily use of honey and cinnamon powder strengthens the immune system and protects the body from bacteria and viral attacks. Scientists have found that honey has various vitamins and iron in large amounts. Constant use of honey strengthens the white blood corpuscles to fight bacteria and viral diseases.
 
INDIGESTION: Cinnamon powder sprinkled on two tablespoons of honey taken before food relieves acidity and digests the heaviest of meals.
 
INFLUENZA: A scientist in Spain has proved that honey contains a natural Ingredient which kills the influenza germs and saves the patient from flu.
 
LONGEVITY: Tea made with honey and cinnamon powder, when taken regularly, arrests the ravages of old age.  Take four spoons of honey, one spoon of cinnamon powder and three cups of water and boil to make like tea. Drink 1/4 cup, three to four times a day.  It keeps the skin fresh and soft and arrests old age.  Life spans also increases and even a 100 year old, starts performing the chores of a 20-year-old.
 
PIMPLES: Three tablespoons of honey and one teaspoon of cinnamon powder paste. Apply this paste on the pimples before sleeping and wash it next morning with warm water.  If done daily for two weeks, it removes pimples from the root.
 
SKIN INFECTIONS: Applying honey and cinnamon powder in equal parts on the affected parts cures eczema, ringworm and all types of skin infections.
 
WEIGHT LOSS: Daily in the morning one half hour before breakfast on an empty stomach and at night before sleeping, drink honey and cinnamon powder boiled in one cup of water.  If taken regularly, it reduces the weight of even the most obese person.  Also, drinking this mixture regularly does not allow the fat to accumulate in the body even though the person may eat a high calorie diet. (also helps you to sleep better)
 
CANCER: Recent research in Japan and Australia has revealed that advanced cancer of the stomach and bones have been cured successfully. Patients suffering from these kinds of cancer should daily take one tablespoon of honey with one teaspoon of cinnamon powder for one month three times a day.
 
FATIGUE: Recent studies have shown that the sugar content of honey is more helpful rather than being detrimental to the strength of the body. Senior citizens, who take honey and cinnamon powder in equal parts, are more alert and flexible.  Dr. Milton, who has done  research, says that a half tablespoon of honey taken in a glass of water  and sprinkled with cinnamon powder, taken daily after brushing and in the afternoon at about 3:00 p.m. when the vitality of the body starts to decrease, increases the vitality of the body within a week.
 
BAD BREATH: People of South America, first thing in the morning, gargle with one teaspoon of honey and cinnamon powder mixed in hot water, so their breath stays fresh throughout the day.
 
HEARING LOSS: Daily morning and night honey and cinnamon powder, taken in equal parts restore hearing. Remember when we were kids?  We had toast with real butter and cinnamon sprinkled on it!
 
 
(Diabetes... Cinnamon also known to lower blood sugar if taken every day...they do have cinnamon capsules)
 
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« Reply #9 on: March 12, 2008, 08:23:27 PM »

Ok,....
 I found Ceylon Cinnamon(the real stuff) at a spice store on the net called Penzeys Spices.(I wrote this info earlier but i cant remember where) Anyways, 1 lb costs about 25 dollars...My mom found, in a health food store, "Pure Cinnamon" in pill form.....40 dollars for a 30 day supply.The lady even told my mom it was "Water Soluble"...Most people know that cinnamon powder, no matter what form, doesnt melt in water.
 I kinda feel that this person was trying to take advantage of an old person, namely my mother who is 78.

SOooo,....I eat cinnamon and honey every morning and evening...I dont know if i feel any different, but i dont feel any worse for it either!
 Also, it smells like cinnamon around here alot nowadays! It does at work too!...And a little bit in the bathroom! Smiley
your friend,
john
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« Reply #10 on: March 12, 2008, 08:41:15 PM »

Most large towns have a Vietnamese area with some grocery stores.  That's where I've gone.  Sometimes I can find some real cinnamon and sometimes not.
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« Reply #11 on: March 22, 2008, 05:15:14 PM »

I use honey on my burns, it's a bit sticky (but you can use it under a bandage) it takes away the sting and keeps the skin from blistering. Your dogs will lick your hands ( or where ever your burn happens to be) 'cause oyu taste good, but I've heard dog saliva is good for skin wounds too!
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« Reply #12 on: March 22, 2008, 05:40:03 PM »

I just need to add that I had a small vial of cinnamon oil years ago, BE VERY CAREFUL if you ever use this stuff (mostly for crafts - the smell lasts a long time) but handle with gloves, it is EXTREMELY DANGEROUS to get on your hands and then touch any part of the body - I'll save you all the embarrassing story of how I found this out, but I'm a hot pepper lover and even the hottest of Habaneros don't match the unreal burn of cinnamon oil extract.

This is indeed an very interesting post Cindi - thanks all for the great info.
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« Reply #13 on: March 22, 2008, 06:15:35 PM »

cinnamon oil. Does memory serve me well in remembering we would make cinnamon tooth picks with that stuff?
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« Reply #14 on: March 22, 2008, 07:17:02 PM »

Tiny ammounts of oil only!  Many oil concentrates will irritate or burn the skin...  if used improperly  ( :oops:hottpepper!)
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« Reply #15 on: March 22, 2008, 09:25:02 PM »

I sort of remember a tiny jar we would stick the toothpicks in, making several at a time, and then let them dry for awhile. They were hot and felt like even your lips were on fire. Lasted a long time.
 
... but I'm a hot pepper lover...

I like to put a bunch of chips (big triangle corn chips) put cheese on top of the chips and then jalapeño slices on that. Microwave for about a minute. I can't get anyone around here to eat them with me. My 14yo son tried one. He was still hurting about two hours later. I just don't understand why  huh
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« Reply #16 on: March 29, 2008, 10:14:29 AM »

Oooooh ya, the oils of anything are very very strong and highly magnified, watch out!!!  Wonder what habanero pepper oil would taste like, hee, hee, beautiful day in this groovy life.  Cindi
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« Reply #17 on: March 29, 2008, 04:03:35 PM »

   Jerrymac that sounds good.  My family think I'm weird when I just grab  jalapeno slices out of the jar and eat them.  They really help my sinuses during allergy season.  As a matter of fact the best hot wings I've had were at an establishment outside Nellis A.F.B. main gate called the 25 Club.  Best nuclear wings in the world.  You felt your sinuses clearing when they were about fifteen feet away, with your back turned.  Too bad they burned down, I don't know if they rebuilt or not.

     Does cinnamon (the real stuff) taste different than the pretenders?
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« Reply #18 on: March 29, 2008, 07:40:18 PM »

Hey Qa,
 I think the real cinnamomn at least to me, tastes ...ahhh,...."Smoother"...It doesnt seem as strong.
To me though, cassia wasnt strong to me anyways,..It was just "Tastes like cinnamon to me" pretty much.
 Hey, Jerry, I love jalapenos! They're easy to grow too! I cant eat them like I used to though because they make my stomach feel funny...And once they get to the bottom of the "Elevator", man, do they BURN!!!..I cant walk right for 15 minutes!!
 But,..since jalapenos were brought up,...
 I have a
"SECRET TRICK" on how to cool peppers off (I havent tried it on habaneros though, but I bet it will work on them too)
  Ok,..dont ask me how I figured this out.....It just sort of "Came to me"....
 I was making salsa as I had sooo many jalapenos!!!!...But, I wanted it so where my wife could eat it.
 I cut the tops off, slplit them and removed the seeds (left the white meat) and diced them up...I then dumped the pieces into a colander and rinsed them......Still hot as usual....
 Something told me," John, go get the Listerine..."..So I did!
 Then I went to the sink, poured the Listerine all over the jalapeno chunks, steered it with my hands , and rinsed them. Then I added my other stuff..Yellow bells, green bells, red bells orange bells,minced garlic, Rotel tomatoes, onion chunks, a splash of lime juice, and rinsed Black eyed peas.
 My Guinea pig had just walked in the kitchen right on cue!!
 I said,..."Hey, Janelle,...Try this!"...I was holding a spoon full just for her!
  I reached it out to her..She reached back,..She gave me the look..I said,"Go ahead, tell me what you think!"..(Remember, janelle tells me everything i cook HURTS!)..IN goes the spoon...........
 "Oh my GOSH, John"..."That is GREAT!"
  I said "You're kidding!"....She said,"No,....This is the best salsa I've ever eaten!"

Then I revealed to her what i had done.....She says to me"What did you do to cool it off?"....I told her!..."I put LISTERINE in it!!"

I guess its not a "Secret" any more, huh?

your friend,
john

oh, yeh,...use the original, yellow listerine.
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« Reply #19 on: March 30, 2008, 10:01:53 AM »

John, OK, I officially think that you are full of crap!!!  Listerine rinsing of the hot peppers, come on!!!  Kidding......

So, you have to be honest here.  What on earth gave you the idea of using listerine to rinse the hot peppers in to cool them off?  I am very interested in this.  There must be an active ingredient in listerine to be able to deploy this power.  I LOVE the taste of the hot peppers, but I just cannot stand the heat of them.  So, I am all ears here right now, Janelle obviously (the poor girl, put such deep trust in you) didn't think they were hot and it was the best salsa ever, I trust that, but I need to know more.

Maybe one of our forum friends will actually know what chemical reaction listerine (the yellow kind, hee, hee) has on spice, I would seriously love to know.  Have a beautiful, most wonderful day, be groovin' on this life.  Cindi
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