Posted on 05/09/2022 9:40:12 AM PDT by SunkenCiv
Agreed. My sis is a huge fan of Saigon Supreme cinnamon, sold at Savory Spice Shop. Not sure if they have a location in WI.
Is that the same as what they call ‘Indonesian’? (I think the Korintje used in Cinnabons is an Indonesian.)
Reading about the cinnamon and nutmeg spice trade opened my eyes about how brutal the Dutch were to the native islanders.
Thanks, although I didn’t see any mention about worms on Arrakis.
Just sayin
5.56mm
What? A colonial power? Brutal? The hell you say. ;^) A couple of books (one was titled "Nathaniel's Nutmeg") came out around the same time, possibly the same year, two different researchers/writers.
“Nathaniel’s Nutmeg”
Bought it last month at the used bookstore. I’ll start it as soon as I finish the one I am reading now, Beyond the Call by Lee Trimble. The story is about his father’s covert mission to rescue American POWs left behind in Eastern European countries after Nazi camps were liberated by the Soviets, who rendered no assistance and left them to die as they pushed on to Berlin.
Here’s what Spice House says:
Korintje Ground Cassia Cinnamon
Rated 5.0 out of 5
12 Reviews Based on 12 reviews
Click to go to reviews
This is the classic, comforting cinnamon flavor we all know: smooth, warm, and mellow. Korintje Cinnamon is the cinnamon of choice for commercial bakeries because of its flavor, flexibility, and low cost. We only buy the highest grade A version, unlike what you would find in most grocery stores. Also available in Whole Korintje Cinnamon Sticks. Visit our blog to learn about the different varieties of cinnamon.
This one and the Saigon Cinnamon that I like, are both labeled as ‘Cassia’ Cinnamon, which I’m assuming is it’s own ‘variety’ of Cinnamon, no matter where it’s grown?
Look like it. From Wiki:
“”Cinnamon is the name for several species of trees and the commercial spice products that some of them produce. All are members of the genus Cinnamomum in the family Lauraceae. Only a few Cinnamomum species are grown commercially for spice. Cinnamomum verum is sometimes considered to be “true cinnamon”, but most cinnamon in international commerce is derived from the related species Cinnamomum cassia, also referred to as “cassia”. In 2018, Indonesia and China produced 70% of the world’s supply of cinnamon, Indonesia producing nearly 40% and China 30%.”
I see what you did there.
Here’s another video, same source, you’d no doubt enjoy:
The Unbelievable History of Strawberries
https://www.youtube.com/watch?v=mGPteoCKfWo
I spent some time looking for the title of that other book, also out in ‘98 or ‘99, and found bupkis. I think it flopped in original, but got picked up by Penguin Publishing. IOW, I have very specific recollections about the book, but have no idea about its title or author. [blush]
And it could very well be that the one you’ve been reading is the one that wound up on Penguin...
It’s nice to be appreciated in my own time. ;^)
Thanks!
One of my faves was a PBS special that you can find on video, I’m sure:
‘The Natural History of the Chicken.’ :)
Mine is Penguin Books, copyright, 2000.
Forgot to add, the Author is Giles Milton. First published in Great Britain, 1999 by Hodder and Stouhton and in the USA, 1999 by Farrar, Straus and Giroux.
It’s on Amazon Prime.
What a start though:
https://www.youtube.com/watch?v=NkxO91TLKVg
I think it was comedian George Wallace who said, “the chicken is the only thing on Earth that never dies of natural causes.” :^)
Probably should’ve said that parts of it are not for the squeamish - especially if you don’t know where Fried Chicken comes from, LOL!
Hmm, still wondering what the other one was titled, it seems to have fallen off the face of the Earth. Probably didn’t have “nutmeg” in the title, was something like Spice Wars or something.
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