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It is less expensive and a bit spicier and more pungent. It is therefore preferred in exotic meat dishes, curries and other savoury foods. It also has a darker color then ceylon cinnamon which is my favorite and the only one that I will use. It has a lighter, sweeter and more delicate flavor. This cinnamon has a more delicate and complex flavor, with citrus, floral and clove notes. Ceylon cinnamon is sometimes called true cinnamon. It is of course more expensive.
I never used to be a cinnamon snob, but I am now. A few years ago, I went through an apple phase. I was craving them and eating a couple a day. I would slice them up and heavily sprinkle on the cinnamon.
Somehow in my spice drawer I had ended up with two different bottles of cinnamon. I never thought much about it but soon started noticing a big difference in taste. That is when I started my research. I encourage you to try the two side by side and see what you think.
You usually won’t find ceylon cinnamon in the standard grocery store, unless they have a gourmet foods section. If you pick up a bottle of cinnamon and it doesn’t read “Ceylon”…. it will be the Cassia version. After plenty of research and testing several brands, I have come to enjoy the Organic Frontier Cinnamon brand. I buy it by the pound because… yes, I do use a lot of cinnamon in my life. :)
The chocolate coating that I used in the recipe worked beautifully but do take note that it will soften if kept at room temperature for too long. I store mine in the fridge until ready for eating.
One of the greatest joys when creating raw food recipes is experimenting with different ingredients… a practice that I highly encourage. Daily I get questions regarding substitutions. Of course we all might have different dietary needs and tastes which could necessitate altering a recipe. I love to share with you what I create for myself, my husband, friends and family. I spend a lot of time selecting the right ingredients with a particular goal in mind, looking to build a certain flavor and texture.
So as you experiment with substitutions, remember they are what they sound like, they are substitutes for the preferred item. Generally they are not going to behave, taste, or have the same texture as the suggested ingredient. Some may work, and others may not and I can’t promise what the results will be unless I’ve tried them myself. So have fun, don’t be afraid, and remember, substituting is how I discovered many of my unique dishes.
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