OMG this is just AWFUL and terrible. PLEASE HELP!

We get it; you know how to use the bold formatting markup.

[quote]We get it;

OMG - straight away a "we troll".

OP possibly not real cinnamon? Or cut with something? Try an Indian market.

I think you should get your bloodwork done. You might have a toxic metal buildup.

Thank you, OP, for speaking up about this.

There are MILLIONS of Americans at this very moment wondering where their next delicious, sweet-but-not-too-spicy stick of cinnamon will come from!

The depression that has sprung from this overwhelming fear is going untreated and will lead to the abuse of other, less exotic substances.

OP this was deeply tedious the last time you tried it.

Bad crop of cinnamon. It happens.

that fact that you made your mom go to new york to buy you cinnamon......

The cinnamon you buy from McCormick and other brands isn't real cinnamon to begin with. It's Chinese Cinnamon, False Cinnamon, or Cassia. It has a completely different taste profile than real cinnamon. Your profound ignorance of this spice is what's lead you to this disastrous moment in your life to begin with and I really don't feel sorry for you.

Buy organic cinnamon (Ceylon only) and turmeric. The chemicals they use to process (strip the bard and hard outer coating) these things conventionally are INSANE - so toxic.

There is so much residue that makes it into the bottle. Not every food you purchase needs to be organic these two do & also ginger.

Cinnamon explained. See link.

Most of the ground cinnamon purchased in stores in western countries is not real cinnamon. It's a product called Korintje which is similar to cinnamon, but that's all. It comes from Indonesia.

R12 not quite.

There are three specific types of cassia cinnamon—Indonesian, Chinese, and Saigon—all with different levels of flavor and situations that they are best suited for. Indonesian cassia is the sweetest and most mild of the cassia cinnamons, and is the most common in America. Chinese cassia, on the other hand has a strong, bitter flavor. Chinese cassia isn’t as common in the States, and is mainly used medicinally in China. And then there’s Saigon cassia, which is intensely fragrant and flavorful, almost spicy, and generally our preferred cassia variety.

The "real" cinnamon from Srilanka is the best.

Any spice that is mass produced isn't the "true" spice. Like other people have said you need to get the fresh stuff, preferably from an Asian market or something of the sort.

That goes for any spices, not just cinnamon.

FAT frau cunt thread.

I’m not against having a DL cinnamon showdown.

Cinnamon is good for lowering blood sugar if you have the diabeetus.

Just stop eating it, fat ho OP.

There's one of these stories every year for some product. I forget last years... sriacha sauce? A few years earlier it was canned pumpkin! Which, btw, I never noticed missing from a single grocery store.

R4/R10 well, now I'm freaked out. I've been having generous heaps of grocery store cinammon in my breakfast and my coffee for a year.

R17, how do you take it?

My fag hag processes pure cinnamon for me, OP. It's easy. Get a Frau to pour ten Cinnamon Almondmilk Macchiato Grandes down her garrulous pie hole. Then, filter her pee through Moondance Cinnamon Potpourri Sachets. Reduce the elixir to a powder using Yankee xl Cinnamon Stick Candles, until you have a fine powder.

R21, you can eat regularly and incorporate it into new stuff. You can also get in capsule form if you prefer to take it as a supplement if you're diabetic.

The biggest source of the spice comes from Cinnaminson, NJ, but the mines gave out years ago and we have to rely on foreign imports.

The best cinnamon comes from Vietnam. Accept no substitutes!

Indeed, R25, “The Heat is on in Saigon”

On OP's iPod?

Has anyone bought cinnamon sticks then use their coffee grinder to make your own ground cinnamon?

[quote]The cinnamon you buy from McCormick and other brands isn't real cinnamon to begin with. It's Chinese Cinnamon, False Cinnamon, or Cassia. It has a completely different taste profile than real cinnamon

I used McCormick for YEARS and it was very, very nice...UNTIL NOW.

I'll try the Vietnamese.

It seems I already bought Ceylon and it was too spicy, no sweetness.

I don't know what the fuck is going on.

Let Penzey's explain it all to you. Or further confuse you. I like the Ceylon.

I buy Penzeys Vietnamese cinnamon. I'm a discerning spice buyer.

Does Barbara Bain know about this?

I've been buying the Korintje cinnamon from Penzey's for many years, and have always been satisfied with it.

Does Cinnabon still sell jars of cinnamon, which is the same stuff they use for their sweet rolls? That's supposed to be Korintje cinnamon as well.

I've tried fancy and common, but like Makara the best. Cinnabon used to sell their ground Makara... see if you can find it OP.

Penzey’s cinnamon is top notch and they are vocally anti-Trump, so I love them even more!

Penzeys is regarded as the Official Spice Merchant of the DataLounge.

Much like Cafe Bustelo is the Official Coffee Merchant.

Do like others have said and order from Penzey's. And if you or your mother comes to NY again, don't get McCormick's for fuck's sake.

Also, thanks for starting this thread; I knew it would have many humorous responses and it does.

Learn this:

"Penzeys" not Penzey's."

[quote]I knew it would have many humorous responses and it does.

Like R18 and R15? - they're absolutely hilarious! I so agree.

Penzeys is not available in England.

OP, if you're using cinnamon as a spice in cooking, that's one thing. If you're consuming it as a supplement because you think it has some kind of health benefit, you need to stop. That's too much cinnamon (and no, it doesn't matter if it's Ceylon cinnamon or the commonly marketed ground cassia bark). Both contain coumarin, which will damage your liver.

No, I use it in cooking.

Cinnamon is not nearly as common a flavour in England as it is in The USA. Apparently it goes back to the founding fathers.

It was in America as a kid when I first fell in love with it. I had Cinnamon Toast for the first time at Rumplemeyers in NYC in 1977 (I remember the day even) and I've had a thing about it ever since.

I use it in hamburgers, steak, I have it on Vanilla Ice Cream, I roast chicken using honey and cinnamon.

It enhances so many things.

Though it seems Cinnamon Toast is rather old fashioned and you rarely see it in the USA anymore. Trust me, I looked.

No, OP/r38, those were not the replies I meant. I didn't say EVERY response was funny.

I still make myself cinnamon toast on occasion and I think my nieces and nephews like it, too. Can't speak to its general popularity. It's def not something you'd see on a diner menu anymore.

[quote]Though it seems Cinnamon Toast is rather old fashioned and you rarely see it in the USA anymore. Trust me, I looked.

OP/R42, where would you go to look? Cinnamon toast is something you make at home. I've never heard of going to some kind of dining establishment to get it.

[quote]I still make myself cinnamon toast on occasion

How do you make it? Just sprinkle it on buttered toast or do you do more than that?

I mix cinnamon with a little sugar and sprinkle it on buttered toast. Nothing more to it than that.

I hate to break the news, but chocolate may be rare and expensive to buy by 2050. The cacao trees are dying because they can't handle the rise in temperatures brought by climate change. To me, cinnamon is far less important in my life. Deny me a hot fudge sundae, I will be crabby!

[quote]OP/[R42], where would you go to look? Cinnamon toast is something you make at home. I've never heard of going to some kind of dining establishment to get it.

As I said it used to be at Rumplemeyers - strangely I was watching a documentary recently (about a Holocaust survivor in fact) and she said when they first arrived in NYC she had it at Rumplemeyer's and how good it was. It left an impression on her.

Get a piece of thick-sliced white bread, like Mrs Bairds 'Texas Toast.' Spread butter or margarine on one side of it. Sprinkle cinnamon liberally on the spread side, and sprinkle even more liberally with granulated sugar. Place it on the rack under the broiler in your oven under high heat; watch closely to make sure it doesn't burn. When you see the sugar sizzling in the butter, it's ready.

i think Rumpleyer's did that on BOTH sides.

Pop singer Harry Nilsson went to Rumplemeyer's and married his waitress. They were together until he died.

I go once a year to the spice market in Istanbul and stock up on what I need for the year. It tastes fine to me.

I adore the Shaigon shinnamon. It'sh terrific on my toasht!

Cinnamon is the ONLY name for a pole dancer.

r54, how about Chardonnay as a pole dancer's name? It could be spelled Chardonne with an accent mark over the e.

R55 - We’ll allow it.

r55, type alt-0233 to get an é.

Great! How about Tanqueray, same accented e at the end. Tres exotique.

e alt-0233