Post

Am I highly sensitive to cinnamon, or is everyone actually intending to let cinnamon strong-arm every other flavour into submission under a very weird sweet top note in what are supposed to be savoury dishes? (I sound snarky, but I really want to know if people mean what I'm tasting.)

0 reposts7 likes

I feel like some people think of it like I (and you) think of garlic. Triple it. A little is good, more must be better! So there seems to be no such thing as “a dash of cinnamon”

1. I think flavours go through trends and cinnamon is having its day 2. I also think it's tied to this uprising of skinny culture (purported to lower blood sugar) so it gets added to everything as a weight loss support for marketing. My opinion. Based on decades of paying attention 🤣

I taste bitterness quite strongly, but I've learned to enjoy its background weirdness for the sake of having a broader diet. I've had no such adjustment luck with cinnamon, though. It's the bully of the spice world.

I feel the same about garlic! It doesn’t agree with me at all and when it’s in something that’s usually all I can taste.

I usually triple the garlic, but only if I'm making something for me and my partner, because that's not everyone's thing.