I'm researching how chefs decide on the type of cinnamon they use. Have you worked with Ceylon cinnamon before? What did you think? Do you still use it?
A bit more background: I'm not a chef- I'm working on a project that is exploring ingredient sourcing and quality, but I'm here to learn, not sell! That being said, I have to be honest, as an American I've really only used and seen Cassia. I wasn't exposed to Ceylon cinnamon until I lived/worked in Sri Lanka for a little while. Talking to people locally most seem to not know the difference between the different varieties. I was curious if there were others in the US who were informed about/valued the differences in the two varieties.
Specifically, I'm trying to learn about:
- Have you ever used Ceylon cinnamon in a professional or high-level home kitchen
- Do you notice a meaningful difference in flavor or functionality compared to cassia?
- Are there dishes where one variety works better than the other? (Thinking about things like moles, chai, spice rubs, or pastries.)
- Would you be willing to pay more for Ceylon if you felt it elevated the final dish?
Thanks in advance to anyone willing to share their experience!
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