Hey Shirley.... The information copied and pasted from a website was just to pass on what information was encountered..not my statement at all and apologies if it came across that way.....I'm only a Nurseryman and %'s are beyond me...but there are some extremely knowledgeable folks here who most likely can answer that information...
The debate over Cassia vs. Cinnamon is a deeply divided one from what I've encountered, with the Culinary world at a standoff in some cases...are they equal? could be...do they contain the same oils, etc. I've no idea. But if you're using one thinking its the other, then there most likely is a difference in the % calculation of oil in the product... Mr. Kyle Fletcher Baker, MCN Maine Zone 5 --- On Wed, 1/19/11, Shirley Friberg <[email protected]> wrote: Mr. Fletcher, Based on your statement you gave of True Cinnamon and Cassia my Saigon Cinnamon is Cassia (C. loureirii ). From the information on Alpine-l it appears that cinnamaldehyde is the ingredient that reduces the growth of fungus. If the Southeast varieties have a higher % of cinnamaldehyde wouldn't they be more effective on plants, if used in the right %? Shirley [email protected] -----Inline Attachment Follows----- _______________________________________________ Alpine-l mailing list [email protected] http://mailman.science.uu.nl/mailman/listinfo/alpine-l
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