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Nice article...I never there was another kind of cinnamon. I have added the Penzys site to our favorite list. My DH is learning how to make more authentic mexican food from a lady at work who is from Mexico. He also watches Emeril Lagasse's cooking shows. SO we have been searching for less commonly known spices. Now if we can just find a source for Andouille Sausage!
LOL... when I lived in Chicago, I adapted several recipes to use kielbasse (polish sausage, readily available) rather than smoked ham hocks or andouille... gave the dishes rather a different twist!
The Spice House is another one I recently learned about... seems to be historically a predecessor to Penzeys', owned and operated by another part of the family. I haven't ordered from there, but I will... and I will definitely get some Cassia buds from them! I'm dying to try those in tea.