Ella Naamah. drawer. August 20th , 2017.
That was back in the 1970s, and it wasnt until much later, when once again living in the U.S., I tried making a Guatemalan dish, Platanos en Mole (Plantains in Mole Sauce), using the cassia available. The dish just tasted wrong. I couldnt understand it. I had made this dish many times in Guatemala. I had a lot more cooking and baking skill by this time. What was wrong? I started checking into spices in general, with an eye to those things I knew were different, and discovered that we in the U.S. are being marketed a completely different product.
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For my cooking classes I always take both types of cinnamon: a high quality cassia quill and ground Korintje AA cassia, alongside true cinnamon quills and ground cinnamon. True cinnamon quills are curled and layered together in a tight roll, are very thin and easily crushed. The flavor is lighter and more delicate, with a somewhat lemony quality.
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