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Cinnamon: kiss of death, or life?

This is a discussion on Cinnamon: kiss of death, or life? within the General Orchid Culture forums, part of the Orchid Culture category; Now wait a minute - they are both cinnamon - look at the names of ...

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  1. #41
    Diane's Avatar
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    Now wait a minute - they are both cinnamon - look at the names of the trees they come from. They are just two different types of cinnamon. To say one is cinnamon and the other isn't is like saying a Valencia Orange is an orange but a Navel Orange isn't cause it's a different sub-species........ Hmmmmm from root rot to cinnamon to oranges... Time to bake some cinnamon rolls with orange frosting!

  2. #42
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    Well Diane, I guess it's like a vendor saying
    "They're both Phragmipediums,
    caudatum, besseae,
    what's the difference, you got a Phragmipedium,
    look at the name."

    I think some of it might be a problem with "common" names
    versus botanical names.
    Although as one of the unwashed masses,
    I probably would not have an educated enough pallet
    to appreciate "true" cinnamon from the grocery store drek
    on which I've been raised,
    and I don't think I'm the worse for it either.

  3. #43
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    Do valencia, naval, mandarin, blood oranges taste the same, yes and no. Some are very intense others are watered down a little. Each has qualities that are desireable but they aren't really interchangable in some instances. If you want the flavor of an orange yes all will do, but, if you want the flavor of a blood orange then only that true blood orange with the red flesh will do. It's like the difference between a fine Black Opal Shiraz and the stuff out of a bag in a box both will get ya schnockered one has the superior flavor. And now we have wine to go with the cinnamon roles with orange icing as we slowly forget we were worried about the root rot.

  4. #44
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    No, No, with the cinnamon rolls we should have a bottle of Wellington Vionger or Chateau St. Jean Fume Blanc.... or maybe both. OR all 3 and send out for pizza too!!!

  5. #45
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    Did someone say pizza???

    I guess then they should start specifying the varieties on the labels, eg Ceylon or Chinese or Cassia... but really is that just being too much of a label queen?

    And whilst we're on labels and wine... I have a Far Niente Cab Sauv 1994 in the bottom shelf of my wine rack

    So better use the "True Cinnamon" on those rolls if ya want that popped!

    Cheers
    T

  6. #46
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    Hmmmm Far Niente - - how did you get that? 1994, gee I think it's time to drink it. I'll bring the cinnamon rolls (using the REAL stuff). I usually get to Sydney about once every 18-24 months on business...

  7. #47
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    Diane,

    My aunt who lives in Sacramento gave me my first bottle, a 1989.. I drank that in 2000... all I can say is heaven!!!

    Then a mate who lives in SF gave me this one, u know, just coz I'm nice

    Let me know if you ever get around here, Sydney... you have got to sample some of our Aussie wines... will even splurge and open a Penfolds 707... one of my faves!

    hmm, talking of wine.. I might go open a bottle...

    Cheers
    Tim

  8. #48
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    Don't know how I missed all this , Interesting experiment Louis , I have heard that cinnamon is not good to use on roots , glad someone checked it out . Gin

  9. #49
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    Thought I'd update my cinnamon experiment with my Paph..

    Well, it was going really well for awhile and for the last I guess week and a bit or maybe two it looked like the drying/rot (not sure which one) on the leaf has stopped...

    However, I watered the plant from above two days ago and well...

    it's come back.... so I guess the cinnamon didn't help at all... and I will also be putting my cinnamon on my banana toast and not on my 'chids.

    Cheers
    T
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  10. #50
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    Banana Toast? You put bananas in your toaster???? Doesn't that get a little messy??? tee hee hee

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