Guest guest Posted March 31, 2009 Report Share Posted March 31, 2009 You should read the Wikipedia page on cinnamon. There is a section that describes the difference between true cinnamon and it's sister--often sold as cinnamon--cassia. Cassia contains starch, which is why iodine will turn blue/black on it, as Wikipedia explains. I test my cinnamon to make sure I've gotten true cinnamon; iodine just stays orangey looking on it. If your " cinnamon " contains starch, it could be causing problems. Quote Link to comment Share on other sites More sharing options...
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