On Tue 25 Apr 2017 02:45:47a, Ophelia told us...
Most commercial baked goods use a cheaper grade of cinnamon or use
something synthetically derived. Regardless of the amount used, the
taste is harsh and often bitter. The major sources for really good
cinnamon are Ceylon, China (Tung Hing), Indonesia (Korintje), and
Vietnam. Each of these cinnamons has a unique flavor profile. All
are good, but your preference for each may be guided by what your
cooking/baking.
Having said that, when I pass a Cinnabon kiosk I find the cinamon
overpowring and nauseatng. Too much of a good thing is definitely
not a goo thing. When I bake something I cut bak on he cinnamon by
1/2 or 1/4 the recommended amount.
The best vanilla extract is made from Madddagascar (Bourbob Islnds)
vanilla beans. I don't know about posters on this group, but many
people either mistake _vanillin_ for vanilla, vanillin being a very
poor substitute. A dozen or so years ago I began buying sufficient
aounts of vanilla beans to two quarts of extract. I soak the whole
pods, then scapd the seeds, adding both to each of the jars. One jar
I fill with a top shelf vodka and he other with a to shelf bourbon.
Store in a dark place for at least a couple of months.
--
~~ If there's a nit to pick, some nitwit will pick it. ~~
~~ A mind is a terrible thing to lose. ~~
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Wayne Boatwright