Views : 2,276,754
Genre: Travel & Events
Date of upload: Feb 9, 2024 ^^
Rating : 4.902 (358/14,311 LTDR)
RYD date created : 2024-05-21T21:50:13.051098Z
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Top Comments of this video!! :3
Once I learned the difference many years ago, I've never bought anything other than pure Sri Lankan (Ceylon) cinnamon. To me it's worth the price, especially given it's history and coveted status. I don't like buying knockoffs, especially if they might be potentially harmful. Considering how much I put cinnamon in so many of my dishes from stews, soups, BBQ spice rubs, hot chocolate, coffee, milk shakes, homemade ice cream, baked goods.. I go thru a lot of Ceylon cinnamon. I feel better knowing that I'm directly contributing to small scale farms.
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I use Ceylon cinnamon mostly for drinks (including bandrek and masala chai mix), desserts and pastry baking applications, but the only exception is hummus. For savory applications and in most other spice mixes, I use cassia from China, Indonesia, India, and Philippines.
There are subtle differences in these cinnamon species. Where cassia has stronger cinnamaldehyde flavor, Ceylon cinnamon has a more toned-down cinnamaldehyde taste with subtle hints of bubblegum, orange peel, and resin.
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We produce best cinnamon in our own plantations. But we have to depend on third parties for international markets. Buyers pay higher prices to get their requirements through dealers. Why cannot they access us direct, so there will be no third person in between. Both would be happier and profiting .....
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@WTFoi
3 months ago
I am a Sri Lankan and we make our own cinnamon from the trees of our backyard ❤
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