And neither are all Herbs and Spices!

For many of the very special Foodies across Australia the differences in Cinnamon are common knowledge. However, for general interest and starting out Foodies we should note that there are two types of Cinnamon available but only one genuine Cinnamon. Ceylon Cinnamon from Sri Lanka.

The other Cinnamon is the one you will find in most supermarkets. Cassia or fake Cinnamon. Generally from Indonesia, China or Vietnam, the bark is harvested from the Cassia tree and while it is a good deal cheaper than Ceylon Cinnamon it has a very poor flavour imitation of real Cinnamon and a slightly bitter after taste.

All this came to mind when we received our latest delivery of true Ceylon Cinnamon. Looking at the Cinnamon differences, we reflected that the same quality differences are evident with pretty much all Herbs and Spices.

Predictably, we would say that our Spices are the purest and the freshest of course but more importantly, we care about how the Herbs and Spices are grown and harvested.

Coriander Problems Look at Coriander. Much of the Coriander about is Australian grown. But there the similarities end.

Spice Roader subscribers may have noticed we have withdrawn several of our SpiceOn blends from sale in our website.

The reason, we simply cannot obtain the required Coriander quality for the Spice Blend and through our tastings and much wasted effort, we found that the difference between our regular supplier and the alternatives is striking

Much like grapes in a vineyard and in the winery. Dedication, passion and the right terroir will always make the difference between excellence and ordinary wine.

Spice Tasting So it is with growing and harvesting Herbs and Spices. There really is a very large difference in the flavour umami that you can bring to your recipe. It’s all a matter of finding a supplier/grower to provide the quality and freshness you require.

And sorting through the available Herbs and Spices can be fun. We often use small, boned chicken thighs, arranged in a pan, numbered left to right and lightly covered with a little Olive Oil.

We then rub in the Spice or Spice Blend to be tested and bake at around 180c. without salt or pepper.

Not perfect but you do get a pretty good idea of the quality and amazing how the differences become apparent.

We have a favourite subscriber Josh who follows this at a dinner party with the guests bringing their own Spice Blend creation for chicken drumsticks. The guests then award points for each Spice Blend.

Josh advises that things get a bit lively and ragged towards the end of the evening but good fun and the point is well made.

To buy the true Ceylon Cinnamon Click Spices

www.spiceroadspices.com.au