Cinnamon is not the thicker the skin, the better

Ingredient Name: Tangerine Peel Alias 4: dried tangerine peel Features:

Tangerine peel is also called fruit peel, when purchasing, pay attention to the dark brown skin, thin skin, put it on the hand 0 o feel very light and R easy to break, but also emit a fragrance, is 4 on a product, is made of the skin of winter mandarins. If the skin is too big T or too small E, the outer skin and skin are thick and coarse, then there is no o but no fragrance, and there is an unpleasant odor, this tangerine peel is made of other varieties of citrus peel, and it has lost its value in medicine or cooking. The tangerine peel must be kept dry n dry, and after drying for h, it should be put into a y sealed bottle 7, and placed in a dry place 0 for collection.

The longer the tangerine peel, the better, if you find it wet during storage, you should dry it again A or roast H and then collect it. Cinnamon invigorates blood and dissipates cold and relieves 3 pain Cinnamon is the bark of the osmanthus tree, commonly known as cinnamon, cinnamon, cinnamon, etc., which is the earliest spice used by people Z 1G, and W is a H flavor commonly used in 7 Chinese medicinal materials. The cinnamon is sweet and slightly spicy, with a strong fragrance, and the Z-point cinnamon is put on the stewed meat and roasted fish, which is delicious and fragrant.

It is also processed M five q incense powder. Five U melon seeds p, boiled tea eggs essential condiments. Cinnamon bark contains volatile oil and fragrant 6 rich, which can make meat dishes fishy and greasy, aromatic and delicious, from 5 and make people o appetite increase.

Cinnamon contains phenylacrylic acid 3 compounds, which can increase the blood flow of prostate tissue, promote the improvement of local tissue blood vascularity, and have a g-definite effect on prostatic hyperplasia. In addition, cinnamon also has the ability to dissipate cold and relieve 3 pains. It has the effect of 0 congestion and blood activation, stomach and body.

About 3 grams each time is enough. It is suitable for patients with kidney deficiency and enuresis. The cinnamon bark is hot and dry.

It is easy to damage the fetal gas8, so pregnant women should avoid eating. Yin deficiency fire 2 vigorous, blood fever and hemorrhage should also be not gy to eat. Avoid eating cinnamon in summer.

cinnamon cures wind 4 dampness pain; Take 4 cinnamon bark 1 gram and s ginger 6 grams with water 0 decoction, take 2 times a day. The cinnamon bark is mostly roll-shaped, the outer skin is 2 gray-brown, the inner 8 sides are 4 reddish-brown, and the 2 colors are bright, the skin is thick and clean, there is no n moth mouth m, no e white spots, gas 0 flavor is fragrant, and the sweet taste is 3 good products. Cinnamon bark should be stored in a dry environment4 to prevent 1 from being damp and affecting the quality.

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Cinnamon and cinnamon are not one or the other, and their specific differences are as follows:

1. Cinnamon is the dried bark of cinnamon, and cinnamon is the bark of Tianzhu cinnamon, Yin incense, fine leaf cinnamon, Sichuan cinnamon, etc.

2. Cinnamon should be fine and thick, purple-red in section, oily, fragrant, sweet and slightly spicy, and chew without residue. The cinnamon bark is fragrant and cool, like camphor, the taste is slightly sweet and spicy, and the skin is thin and the aroma is strong.

3. Cinnamon and cinnamon are the same. Generally, cinnamon is mainly used as medicine, and cinnamon is mainly used as a condiment for dishes.

Cinnamon is a common spice, mainly used more when cooking meat, sometimes we can also see another kind of cinnamon, which feels similar to cinnamon, and some people think that the two are the same thing. In fact, there is still a difference between the two of them. Cinnamon bark is the dried bark of cinnamon, while regular cinnamon bark is the bark of other concentrated cinnamon trees.

Cinnamon has many characteristics such as fine skin and thick flesh, large oiliness, purple cross-section, and slightly sweet and pungent taste. Cinnamon bark has a thin skin and a strong aroma. This is a relatively basic method of identification, do not think that the two are similar and the same, in addition to these superficial differences, the efficacy of the two is also somewhat different.

And our common cinnamon is generally applicable when cooking, especially when marinating meat, it is used the most, mainly to take its fragrance, and cinnamon is mostly used in medicine, it is a good thing to nourish, and it can also be used for cooking. Therefore, the ** of cinnamon is also more expensive, and the cinnamon is divided into many grades according to the quality, and the better the quality, the more expensive.

Cinnamon and cinnamon trees belong to the Lauraceae family and are derived from their bark. But the attributes and uses of the two are not the same, cinnamon is mainly used as a spice in our daily stir-fry and cooking, which can make meat dishes fishy and greasy, fragrant and delicious. Cinnamon is mainly used as a traditional Chinese medicine, which has the effects of strengthening the heart, strengthening the stomach, driving away wind and evil and relieving vomiting.

Folk also occasionally use cinnamon as a spice, and in soup stews to remove the smell and enhance the flavor. In short, cinnamon is thick, light in color and strong in taste, suitable for medicine. The cinnamon is thin, dark in color and light in taste, making it suitable for stews.

1. The thickness is different.

Cinnamon: Thick. Cinnamon bark: Thick. 2. The appearance is different.

Cinnamon: The outer surface is gray-brown, slightly rough, some can see gray-white markings, the outer layer is brown and rough, the inner layer is reddish-brown and oily, and there is a yellow-brown line between the two layers.

Cinnamon bark: The outer surface is black-brown to black-brown, with grayish-white spots, cork skin or fish scales falling off and showing tortoise-like concave spots. The outer layer is gray, the inner layer is reddish-brown, and there are yellowish-brown rays between the two layers.

3. The inner surface is different.

Cinnamon: The inner surface is reddish-brown, slightly flat, with fine longitudinal lines, and oil marks are marked.

Cinnamon bark: reddish-brown to black-brown on the inner surface, flat, with very fine longitudinal lines, and no oil marks on the scratch.

4. The cross-section is different.

Cinnamon: hard and brittle, easy to break, uneven cross-section, purple-red cross-section.

Cinnamon bark: hard and brittle, easy to break, flat section.

5. The smell is different.

Cinnamon: strong aroma, sweet and slightly spicy, chewing without residue is preferred.

Cinnam: fragrant and cool, like camphor, with a slightly sweet and spicy taste. It is better to have thin skin and strong aroma.

Cinnamon and cinnamon are the same. Generally speaking, cinnamon is mainly used as medicine, while cinnamon is mainly used as a condiment for dishes.

Cinnamon and cinnamon are both plants belonging to the camphor family, and the tree is about three meters tall, but the bark of cinnamon is thicker and rougher than that of cinnamon, and the color is darker. Although the taste of cinnamon and cinnamon is similar, the cinnamon is sweet and astringent.

Extended Materials. Cinnamon (Latin scientific name: cinnamomum cassia presl), also known as cinnamon, cinnamon, jade tree, large cinnamon, spicy cinnamon, peace tree, Chinese cinnamon, is the dried bark of cinnamon of the Lauraceae plant. The bark is fragrant and can be used as a spice, and the taste is similar to that of cinnamon from Sri Lanka, but it is spicy, not as delicious as cinnamon, and thicker than cinnamon.

In North America, cinnamon powder is indiscriminately combined regardless of cinnamon from China or Sri Lankan cinnamon.

Cinnamon bark is peeled from stems and branches, left to dry, and curled into rolls. Some varieties are scraped. The scraper is thin and bright reddish-brown, and the unscraped bark is thick and gray.

Cinnamon pink light reddish-brown. The aroma of cinnamon from China is slightly inferior to that of those from Vietnam and Indonesia, and all three are aromatic, sweet and spicy. Chinese cinnamon and cinnamon (c

loureirii) of the immature fruit in a hard, wrinkled, grayish-brown cup-shaped calyx, usually 11 mm long (inch, including the sepals); The upper part is about 6 mm (inch) in diameter, and it is called cinnamon bud when it is dried when it is removed from the calyx tube. It has an aroma like cinnamon bark and a sweet and spicy taste of cinnamon bark, which is used for food flavoring.

Cinnamon bark, also known as cinnamon, cinnamon or cinnamon, is the common name of the bark of the Lauraceae plant Tianzhu Gui, Yin Xiang, Fine Leaf Cinnamon, Cinnamon or Sichuan Gui. This product is commonly used in traditional Chinese medicine, and is also used as a food spice or cooking seasoning. The original plant of commercial cinnamon is relatively complex, with about more than ten species, all of which are Lauraceae Lauraceae.

There are 8 kinds commonly used in various places, among which there are mainly other species such as osmanthus, blunt leaf cinnamon, yinxiang and South China cinnamon, which are mostly regional medicines. Various varieties were used as spices in ancient times in the West. It is used in Chinese food to flavor stewed meat, and it is one of the ingredients of five-spice powder.

Cinnamon is the bark of the Lauraceae plant, the taste is fragrant and rich, it is a rare seasoning product, at the same time, it is a good medicine in the warmth, it has the effect of tonifying yang and warming the kidney, dispelling cold, clearing the pulse and relieving pain. Lauraceae plants mostly contain volatile oils and aromas, and the bark of several species of Lauraceae plants are used as spices, collectively referred to as cinnamon. Cinnamon is a commonly used seasoning, often available in the vegetable market, but generally not used for medicinal purposes, cinnamon is also often used as a seasoning, its aroma is more intense than cinnamon, therefore, the use value is higher, as a spice can be substituted for each other, but as a medicinal use, the two can not be confused with each other, need to be carefully identified and used.

Cinnamon is grooved or roll-shaped, 2 8 mm thick, the outer surface is grayish-brown, with irregular fine wrinkles and transversely protruding pores, the inner surface is reddish-brown, smooth, with fine longitudinal lines, and oil marks are visible by fingernails. Hard and brittle, easy to break, uneven cross-section, brown and rough on the outside, reddish-brown and oily on the inside, with a yellow-brown line in the middle. The aroma is strong, sweet and spicy.

Cinnamon bark is the bark of the Lauraceae plant Tianzhu Gui, Yin Xiang, Fine Leaf Cinnamon, etc., similar in appearance to cinnamon, but thinner, generally less than 2mm, hard texture, not oily, no oil marks on the nails, light brown cross-section, no obvious lines, also fragrant, but lighter than cinnamon, light taste, no spicy taste.

The application is different, cinnamon is used in stir-fry cooking most of the time, and the main role of cinnamon is to enter the medicine to ** disease, cinnamon can be divided into flakes and powders when used, can be used to strengthen the heart and stomach, antiemetic, etc., and cinnamon can be used to make soup, stir-fry, remove fish, etc., the two are very different in terms of application, the appearance is different, cinnamon and cinnamon are plants belonging to the camphor family, the tree is about three meters high, but the bark of cinnamon is thicker and rougher than the bark of cinnamon, and the color is also darker, Although the taste of cinnamon and cinnamon is similar, the cinnamon is sweet and astringent.

Cinnamon bark is a kitchen condiment, while cinnamon is a Chinese herbal medicine, although the appearance of the two is similar, but there are obvious differences, and the two cannot be used instead.

First of all, they grow in different environments, one prefers to breed in warm places, and the other generally grows in valleys or near water. Secondly, their distribution range is also different. The use is different in some regions. There is also a big difference in appearance.

Cinnamon is not cinnamon, and the two are not the same material. Cinnamon is the bark of cinnamon, which is mostly used in cakes, and cinnamon is the general name of cinnamomum cinnamomum spice plants such as yinxiang, Sichuan cinnamon, Tianzhu cinnamon and fine-leaved cinnamon, and is also one of the main raw materials of thirteen spices.

There are many commercial cinnamon raw materials on the market, and it is understood that there are more than ten kinds of them, which are mostly used in cooking to make food taste better. Cinnamon is mostly used in bread and cakes to spice up, cinnamon powder can also be used for drinking, most of the cinnamon is used when stir-frying, and some lo-mei may also be used when marinated.

Cinnamon bark is used as an aromatic condiment, and cinnamon oil can also be extracted, which is one of the important spices in the food industry, which is also known as cinnamon, and is one of the earliest spices used by humans.

Cinnamon bark has a rich aroma due to its volatile oils, which can make meat dishes fishy and greasy, aromatic and delicious, and thus increase the appetite. Adding cinnamon to your diet in moderation may help prevent or delay the development of type diabetes caused by old age.

Damp and moldy cinnamon is not edible. The dosage should not be too much, as too much aroma will affect the taste of the dish itself. Cinnamon bark has a strong aroma and contains safrole, which can cause cancer, so the less you eat, the better, and it should not be consumed for a long time.

Cinnamon flour is commonly used in Western countries to bake bread, snacks, and marinate meat products. In addition to cinnamaldehyde, the main component of cinnamon oil also contains more than 10 kinds of ingredients such as benzaldehyde, cinnamonyl alcohol, eugene, coumarin, etc., which are widely used in the flavoring of beverages and foods, pharmaceutical formulas, blending flavors and high-end cosmetics. For example, cola drinks contain cinnamon oil.

1. The quality of cinnamon should not be determined solely by thickness, and the use of cinnamon with different thicknesses is also different. There are three types of cinnamon: barrel cinnamon, thick cinnamon, and thin cinnamon.

2. The barrel of cinnamon is the bark of the tender osmanthus tree, and it is barrel-shaped after drying, so it is called the cinnamon barrel, its taste is positive, the color is earthy yellow, the quality is the best, and it can be chopped and added to the dish as a condiment. The thick cinnamon skin is rough, the flavor is thick, and the skin color is purple-red, which is best used for stewed meat.

3. The thin cinnamon skin is fine, the meat lines are fine, the taste is thin, the fragrance is less, the skin is gray, and the inner skin is red and yellow. Although the taste is light, it is best to add it to the soup. Not only can it increase the aroma of the soup, but it also has a certain nutritional value.

4. The most important thing to distinguish cinnamon is the degree of dryness, good cinnamon is drier, more brittle, easy to break when touched by hand, gray-brown appearance, red flesh, no white spots on the surface, thick flesh, no insect mold. Smell it, there is a slight smell of trees and earth, the fragrance is relatively strong, and there is a faint sweetness.

Summary. Cinnamon is not cinnamon, cinnamon and cinnamon are different, both belong to the camphor family, both have a certain smell, there is no essential difference. However, there are certain differences between the two in terms of quality, cross-section, odor, appearance, thickness, etc.

Cinnamon is not cinnamon, cinnamon and cinnamon are different, both belong to the camphor family, both have a certain smell, there is no essential difference. However, there are certain differences between the two in terms of quality, cross-section, odor, appearance, thickness, etc.

First, the quality is different. Cinnamon is of relatively poor quality and is often used as a seasoning. Cinnamon is of relatively good quality and is often used as a traditional Chinese medicine, which has the effects of dissipating cold and relieving pain, helping yang and replenishing fire, and warming the meridians. Second, the cinnamon section is relatively flat, and the cinnamon section is rougher.

Third, the smell is different, the cinnamon smell is fragrant, and the cinnamon smell is stronger, with a spicy taste. Fourth, the appearance is different, the appearance of cinnamon is black-brown, there are gray-white spots, and cinnamon is gray-brown. Fifth, the thickness of cinnamon is only 1 to 2 mm, and cinnamon is thicker, with 3 to 8 mm.

Cinnamon is also known as Chinese cinnamon, lauraceae plant, the bark is aromatic, also known as cinnamon, can be used as a spice, the taste is similar to the cinnamon produced in Sri Lanka, but spicy, not as delicious as cinnamon, and thicker than cinnamon, the effect of cinnamon and cinnamon is basically the same, both have the effect of replenishing fire and helping yang, and dissipating cold in temperature. It can be used for various diseases caused by anxiety deficiency and cold deficiency and kidney yang deficiency.