Cinnamon season is here. It is a universally beloved spice. Cooking-wise there are two types - the true cinnamon is Ceylon Cinnamon. It is light brown colour, thin and papery, with a mild, sweet flavour. The other one is Cassia cinnamon, darker and thick and stronger, with a bitter taste.
Our Clubhouse sorts of spices from the grocery store don't tell us where they are from. They barely tell us anything about them. But we can look up Clubhouse Spices from McCormick, and it says they use the cassia.
Let's get the good cinnamon this year. If one wants the Ceylon cinnamon, the Real Canadian Superstore has it. We can also count on the Peanut Mill, the organic food store in St. Catharines as it sells Ceylon cinnamon.
And even the Bulk Barn - which is now full of candies and sweets in bulk - sells Ceylon cinnamon. Bulk Barn used to be things like flour, sugar, oatmeal, nuts. What a lot of "stuff" now. All manner of cake, muffin, pancake, and other mixes. Mixes for things I don't even know what they are.
But no matter about having to wade through the Bulk Barn aisles, it is a relief to know it will be contributing to a delicious pumpkin pie!
Here's a novel use for cinnamon sticks - as an art easel. We know what kind these would be.
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