When Americans think of cinnamon, they are really thinking about Cassia. Cassia Oil is an important component in many flavor formulations, but it is not the only cinnamon. There are different varieties of cinnamon, and those varieties yield unique essential oils and unique oleoresins with their own signature flavor characteristics.
This presentation will be rich in photos showing production from around the world, specifically China, Vietnam, Indonesia and Sri Lanka. Samples of various oils and oleoresins will be on each table, and we will walk through evaluations of each. There will be food products made with the individual ingredients to demonstrate differences in tastes. When the presentation is over, everyone will know much more about cinnamon than they did before it began.