Kyle, I have found your discussion of the Cinnamons fascinating. Thanks.
As to pesticides, I to am a lisenced applicator and your comments are right on
at to the legal aspects of their use. My impression is that the regulations
were written to fully cover pesticides produced and used by the truckload in
commercial farming. "Family farms" - mom and pop running a few cown on a few
acres of mixed use farm land - do not exist any longer as significant
contributers to the food supply. Because of this what seems logical for local
use on a few acres or less is swamped by the need to regulate stuff that can be
applied by the ton to hundreds of acres.
I think that one good thing that has come from the complexity of the resulting
regulations is the incentive to use (and register) biological pesticides. For
my small nursery and garden I have found the newer biological fungicides to be
helpful. But even here there are differences for I have had failures caused by
some based on what I've heard termed "decomposer organisms" but very good
results from others based on organisms extracted from root mychorrhiza. I was
unaware of the fungal based insecticide. Is it useful only on soft-bodied and
relatively immobile pests or does its effect extend to things like stink bugs,
white flies, fungus gnats, etc?
John Gyer Clarksboro NJ USA
----- Original Message -----
From: Kyle Baker
To: the Electronic Rock Garden Society postings copyright byauthors.Alpine-L
Sent: Monday, January 17, 2011 4:28 PM
Subject: Re: [Alpine-l] Cinnamon
from the website...
www.suite101.com/.../difference-between-cassia-and-cinnamon-a89695
What is True Cinnamon?
Often referred to as “real cinnamon” or “true cinnamon”, Ceylon
cinnamon (C. zeylanicum or C. verum) is native to Sri Lanka. This cinnamon is
lighter brown in color, papery and brittle and the bark coils into a single
spiraled quill.
Ceylon cinnamon is rarely found in United States and has significantly
less of the phenolic compound cinnamaldehyde, which imparts the spicy cinnamon
flavor and aroma desired by American palates. Instead, this cinnamon has a more
delicate and complex flavor, with citrus, floral and clove notes.
How is Cassia Different than Cinnamon?
Cassia is a term used to describe cinnamon that originates from China
and elsewhere in Southeast Asia, primarily Chinese cinnamon (C. cassia),
Vietnamese or Saigon cinnamon (C. loureirii) and Indonesian cinnamon (C.
burmanii). These cinnamon varieties have a stronger, more intense and often
hotter flavor than Ceylon cinnamon due to an increased percentage of
cinnamaldehyde, up to 5-6% by weight.
Cassia also has a significant amount of the blood-thinning
phytochemical coumarin which has led Germany to ban its importation.
How to Identify Cassia vs. Cinnamon
American labeling laws do not require a distinction be made between
cassia and Ceylon cinnamon in the retail market, however the overwhelming
majority of ground cinnamon found within the United States is a variety of
cassia.
Read on
a.. Cinnamon Health Benefits
b.. Health Benefits of Cinnamon
c.. Herb and Spice Infused Sugar
Cinnamon and cassia sticks, however, have obvious visual markers which
make them easy to identify:
a.. cassia is dark, reddish brown whereas Ceylon cinnamon is light
tan in color
b.. cassia sticks form a "double-scroll" whereas Ceylon cinnamon
appears rolled like a cigar
c.. cassia is thick and hard whereas Ceylon cinnamon is thin and
brittle
Mr. Kyle Fletcher Baker, MCN
Maine Zone 5
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