Comments on: Holiday Ginger Snaps http://www.thefeastwithin.com/2009/12/24/holiday-ginger-snaps/ Recipes for Loving Life in our Kitchen, Home and Garden Wed, 08 Feb 2012 01:08:18 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Marie http://www.thefeastwithin.com/2009/12/24/holiday-ginger-snaps/comment-page-1/#comment-2350 Marie Thu, 31 Dec 2009 03:36:57 +0000 http://www.thefeastwithin.com/?p=1603#comment-2350 Gab, Those are the cutest ginger snaps I ever saw! I hope the New Year brings you closer to that bakery you so need to open! Hugs, marie Gab, Those are the cutest ginger snaps I ever saw! I hope the New Year brings you closer to that bakery you so need to open!
Hugs,
marie

]]> By: Gabi http://www.thefeastwithin.com/2009/12/24/holiday-ginger-snaps/comment-page-1/#comment-2344 Gabi Mon, 28 Dec 2009 15:17:30 +0000 http://www.thefeastwithin.com/?p=1603#comment-2344 Hi Polly- Thank you for the lovely comment! Yes Ceylon Cinnamon (aka True Cinnamon) is different from what is commonly sold in the spice rack as Cinnamon but is really Cassia- they are different species. The coumarin is found in the cassia species and is an irritant that can be toxic in large amounts. I like the somewhat milder flavour of Ceylon Cinnamon and use it in several recipes. Most recipes written in the U.S. are counting on the more assertive flavour of Cassia- also known as Vietnamese, Saigon or Chinese Cinnamon- so if you do use the Ceylon Cinnamon where it isn't specified you will probably want to increase the amount you substitute. By the way, I get my Ceylon Cinnamon at www.penzeys.com -if you are looking for a supplier. Thanks again! xo Gabi Hi Polly- Thank you for the lovely comment! Yes Ceylon Cinnamon (aka True Cinnamon) is different from what is commonly sold in the spice rack as Cinnamon but is really Cassia- they are different species. The coumarin is found in the cassia species and is an irritant that can be toxic in large amounts.

I like the somewhat milder flavour of Ceylon Cinnamon and use it in several recipes. Most recipes written in the U.S. are counting on the more assertive flavour of Cassia- also known as Vietnamese, Saigon or Chinese Cinnamon- so if you do use the Ceylon Cinnamon where it isn’t specified you will probably want to increase the amount you substitute.

By the way, I get my Ceylon Cinnamon at http://www.penzeys.com -if you are looking for a supplier.

Thanks again!
xo
Gabi

]]> By: Polly B. http://www.thefeastwithin.com/2009/12/24/holiday-ginger-snaps/comment-page-1/#comment-2342 Polly B. Mon, 28 Dec 2009 04:35:49 +0000 http://www.thefeastwithin.com/?p=1603#comment-2342 Hello, I am Linda's friend. She referred me to your site and my goodness, what a wonderful site you have. In your recipe, I noticed you are calling for Ceylon Cinnamon. I am not a food scientist, but recently after purchasing a new bottle of Cinnamon (McCormick brand) my mouth got very irritated. (McCormick confirmed that they are not using Ceylon Cinnamon.) I found out now that there is Ceylon Cinnamon and "Saigon" or Cassia Cinnamon which has much higher "coumarin" that is probably what my palate does not like. Did you notice the difference as well or it is just a choice for your recipe? Hello, I am Linda’s friend. She referred me to your site and my goodness, what a wonderful site you have. In your recipe, I noticed you are calling for Ceylon Cinnamon. I am not a food scientist, but recently after purchasing a new bottle of Cinnamon (McCormick brand) my mouth got very irritated. (McCormick confirmed that they are not using Ceylon Cinnamon.) I found out now that there is Ceylon Cinnamon and “Saigon” or Cassia Cinnamon which has much higher “coumarin” that is probably what my palate does not like. Did you notice the difference as well or it is just a choice for your recipe?

]]>