Spoiler Again Delly's question has sent me down the primrose path to more knowledge than I had intended to digest today. Besides the correct answer to todays thought provoking question I learned: That the name for the Iroquois indian tribe, the Adirondack, means bark eaters. Tree bark was part of the Native American diet. That the needles of the Eastern White pine tree contain vitamin C, and can be used to make a tea to prevent scurvy. That the inner bark of the same pine tree is edible. Yummy!! In Sweden and Finland, pine bread is made from rye to which the toasted and ground innermost layer of pine bark is added. And of course the answer to todays question: the bark of the cinnamon tree. What would rolls and custards and a host of other foods taste like without this versatile ingredient. Jerry
Spoiler I think it is the brown bark of the Cinnamon tree, which is available in its dried tubular form known as a quill or as ground powder. There are two varieties of cinnamon, Chinese and Ceylon, and they have a similar flavor. However, the cinnamon from Ceylon is slightly sweeter, more refined and more difficult to find in local markets.
Spoiler There is a tree is China and Indochina called a Cassia or Chinese cinnamon tree. It is often used as a substitute for cinnamon. It isn't as strong as cinnamon. It does have a slight different taste, too. We used to sell both kinds. dooley
