In the United States, cinnamon is a popular flavor in many different types of foods and candies. Many Americans, however, are unaware that often what they call “cinnamon” is actually a more toxic spice called “cassia.” Some would argue that The American public should not only be informed about this widespread misconception, but also that they should fight for legislation regulating industry use of cassia. On the other hand, since cassia is cheaper and more accessible than cinnamon, and is only harmful when consumed in high amounts, cassia should still be distributed instead of “true cinnamon” in the United States. Moreover, “canel,” a spice mentioned in old recipe books, can be either cassia or cinnamon, but it is almost impossible to determine its identity due to confusion caused by the striking similarity between cassia and cinnamon.
Cassia, cinnamomum aromaticum, is significantly similar in appearance to “true cinnamon,” cinnamomum verum, which is why many Americans do not realize that what seems to be cinnamon is actually cassia. Still, there are several nuances that could allow a person to differentiate the two spices. Cassia is dark brown, with a thick and hard outer appearance. It has a harsh aroma, has a flat taste, and is hollow. True cinnamon, on the other hand, is light brown with a thin and soft outer appearance. It has a delicate aroma, has a sweet taste, and is filled like a cigar.
Although there is a clear resemblance between cassia and cinnamon, one must be “the better spice.” Dating back to the 2nd Century AD, Galen stated that the finest cassia differs so little form the lowest quality cinnamon that the first may be substituted for the second, provided a double weight of it is used. In other words, cassia ...
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During Valentine’s week alone, millions of pounds of chocolate candies alone are sold (“Who consumes the most chocolate,” 2012, para 8). This naturally creates a demand for product, which in turns causes a need for ingredients. The main component in chocolate, of course, is cocoa. Since Côte d’Ivoire provides 40 percent of the world’s supply of this crucial ingredient (Losch, 2002, p. 206), it merits investigation i...
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Poisoned syrup has caused at least eight mass poisonings in the world in the last twenty years. Thousands of people have died in these poisonings. It turns out that 3 out of the four most recent cases the syrup was made in China, a humongous source of counterfeit drugs (Hooker et al). Muckraking does still exist in 2016 in newspaper as demonstrated by Jake Hooker and Walt Bogdanich of the New York Times series.
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Toxicity problem is another factor that affecting nutritive value of cassava leaves (Tontisirin et al 2002). The variability observed in chemical components of cassava and its by-products in this study agreed with the report of Chaves et al. (2005) that there is much variation in the nutrient quality of the cassava root, leave and peel. The higher variability noticed in crude fiber, ether extract and ash for cassava root, leaf and peel could be due to resultant effect of soil nutrient and other components. According to Gil and Buitrago, (2002),fiber content differ according to variety and stage of development and the starch decreases in cassava root as the fiber content increases. This level of ash content gives an indication of total mineral
I looked at my hands and they were covered in the sticky mess. I looked at my pans. They were ready to go, laid out and greased. I looked at the rolling pin, covered in dough from my attempt to roll the dough out. I finally looked back upon all my previous bakes, and I thought to myself, I am not ready to give up. Cinnamon rolls may have not been the possibility, but perhaps something completely new was in order. Taking a small chunk of dough, I shaped it into a ball and pushed my finger into the center, as if making a thumbprint cookie. Next, I took a spoonful of the cinnamon-sugar mixture. I put it into the depression and placed it into the pan. I repeated it over and over, feeling better the more I made. The sticky mess had turned out to become what I now call cinnamon bombs. After their rise time and time in the oven, they had turned into a delicious treat that everyone
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Aloe vera is very common, and has multiple purposes. People use aloe vera for healing sunburns and keeping their skin from peeling, or treat constipation if taken orally through the latex form. Cinnamon comes from a cassia tree and oils use the bark, leaves or twigs. Cinnamon is commonly used to help treat bronchitis. It can also be used as a dietary
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