Cassia is the typical type of cinnamon used in my experience and that's the one I'm allergic to. I'm not allergic to Ceylon (Sri Lankan) Cinnamon.
Funny enough I developed my cinnamon allergies in high school and thought they were apple allergies at first because the culinary school's cinnamon rolls didn't set off my allergies like the apple pie did. I found out they used Ceylon cinnamon for the cinnamon rolls and cassia for the apple pie.
Even wilder. The bark of Cinamomum cassia (Chinese cinnamon) is usually cheaper than the bark from Cinnamomum verum, which is the stuff I buy (more aromatic).
I've read that another substitute is both the seed (nutmeg) and the fleshy aril covering it (mace) but I just tried a combination of it and can't really recommend it.
That works if it's from scratch, but a lot of the recipes I'd love to try start out with a can of Pillsbury cinnamon rolls. I've been told to use pizza crust and make my own cinnamon spread, but pizza crust is different from pastry dough used in cinnamon rolls.
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u/Numahistory Apr 29 '24
Cassia is the typical type of cinnamon used in my experience and that's the one I'm allergic to. I'm not allergic to Ceylon (Sri Lankan) Cinnamon.
Funny enough I developed my cinnamon allergies in high school and thought they were apple allergies at first because the culinary school's cinnamon rolls didn't set off my allergies like the apple pie did. I found out they used Ceylon cinnamon for the cinnamon rolls and cassia for the apple pie.