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Originally Posted by inkriminator
i've thought of using cilantro or saffron, but I don't know. It tastes so good though i really don't want to alter the taste at all. My other option will be to serve it cold which kills the smell, but I dunno if people will handle that.
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If you wanted a substitution.. saffron is generally used more for color than taste... tumeric probably has a better taste for the same color... Cilantro has a very very different taste than cinnamon - you're going from warmth to cilantro being very green and fresh...
the only other substition i could think of would be cumin-- it's got the warmth of cinnamon but it's smokier... and it would go well with the peppers