The difference between cinnamon and cinnamon, what is the difference between cinnamon and cinnamon

Cinnamon. Scientific name: Chai Gui, also known as:

Guan Gui or cinnamon is the common name of the bark of Lauraceae, Cinnamomum cinnamon, Yinxiang, fine-leaved cinnamon, cinnamon or Sichuan cinnamon. 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.

It is used to flavor stews and is one of the ingredients of allspice. It was one of the first spices to be used by humans. But and the cinnamon powder used in Western food.

It's not the same spice. Cinnamon powder in Western food is also sometimes used to garnish Italian fancy coffees.

Cinnamon and arbor.

The annual twigs are densely covered with gray-yellow or pale yellow flat pubescence, nearly quadrangular, and the two-year-old twigs are gradually shedding, and the bud scales are densely covered with gray-yellow pubescence. The leaves are opposite, nearly opposite, or alternate, and the ventral surface is dark green and shiny. Flowering period: June; The fruiting period is August.

Cinnamon bark and cinnamon have the following main differences:

1.**: Cinnamon is about 10 yuan more expensive than cinnamon.

2.Color: The color of cinnamon is brown, while the color of cinnamon is green.

3.Taste: Cinnamon has a somewhat sweet taste, while cinnamon has a more fragrant taste.

In general, cinnamon has certain differences with cinnamon in terms of **, color, taste, etc.

Hello! The difference between cinnamon and cinnamon is:

First: the colors are different.

Although the appearance of cinnamon and cinnamon cannot be seen without looking closely, the color of the two is different, and if you look closely, you can see that cinnamon is brownish-red, while cinnamon does not have such a deep reddish-brown color, but has a black-brown color. The color of cinnamon is a bit more vivid than that of cinnamon.

Second: the thickness of the skin is different.

This is the best way to distinguish cinnamon and cinnamon, that is, hold cinnamon and cinnamon in your hand, and you can compare them vertically, cinnamon is thinner, but cinnamon is very thick, so it is also a good way to distinguish cinnamon and cinnamon by comparing the thickness.

Third: the smell is different.

In addition, we can smell the cinnamon and cinnamon, and if we smell the cinnamon, we can smell a very thick and pungent spicy taste. But generally we use cinnamon to cook or marinade to enhance fragrance, we can smell a sweet smell, so there is a difference in taste between the two.

Fourth: usage is different.

Because we often use cinnamon, it is usually matched with seasonings such as bay leaves and star anise when used to enhance fragrance, so we usually use flavoring seasoning and cinnamon together, and cinnamon is also a commonly used seasoning when cooking, cinnamon is different, cinnamon is mostly used to make snacks, Western desserts, or used to marinate meat, and can also be used to blend essential oils and make modified cosmetics.

Although cinnamon and cinnamon look very similar, the difference between them is actually very big, you must pay attention to it when buying, and look carefully before buying.

Cinnamon bark is not only a common food spice, but also a commonly used traditional Chinese medicine. As a food spice, cinnamon is mostly used as a condiment for stewed meat, which adds a lot of deliciousness to the dishes. As a commonly used traditional Chinese medicine, cinnamon plays an important role in postpartum abdominal pain, cold pain in the lower abdomen and amenorrhea during menstruation.

Difference Between Cinnamon and Cinnamon:

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: spicy, sweet, hot. Return to the kidney, spleen, heart, and liver meridians.

Replenish fire and help yang, lead fire to return to the source, dissipate cold and relieve pain, and invigorate blood and menstruation. It is used for impotence, uterine cold, cold pain in waist and knees, kidney deficiency and asthma, yang deficiency and dizziness, red eyes and sore throat, cold pain in the heart and abdomen, deficiency and cold vomiting and diarrhea, cold hernia, running dolphin, amenorrhea, and dysmenorrhea. Those who are deficient in yin and fire should not take it, and pregnant women should take it with caution.

Cinnammon: spicy, warm. Return to the heart, liver, spleen, and kidney meridians. Warm the spleen and stomach, disperse wind and cold, and clear the blood and veins. It is used for cold abdomen and chest fullness, vomiting and choking, rheumatism and paralysis, fall and stasis, bloody diarrhea and intestinal wind. Those who are deficient in yin and have fire should not take it.

1. Appearance: cinnamon bark is mainly cylindrical or irregular pieces, slightly thicker than cinnamon, gray-brown; Cinnamon is irregular, thin, and mostly tan-colored. 2. Taste:

cinnamon with a slightly orange aroma; And cinnamon has a bitter taste after the mouth. 3. Origin: Cinnamon mainly comes from Sri Lanka; Whereas, cinnamon mainly comes from China.

1. Appearance: cinnamon bark is mainly cylindrical or irregular pieces, slightly thicker than cinnamon, gray-brown; Cinnamon is irregular, thin, and mostly tan-colored.

2. Taste: cinnamon with a slight orange flavor; And cinnamon has a bitter taste after the mouth.

3. Origin: Cinnamon mainly comes from Sri Lanka; Whereas, cinnamon mainly comes from China.

The following answers this question for you, first of all, the difference between cinnamon and cinnamon is in appearance and taste, as well as the origin. Cinnamon bark is mainly cylindrical or irregular lumps, slightly thicker than cinnamon, grayish-brown; Cinnamon is irregular, thin, and mostly tan-colored. cinnamon with a slightly orange aroma; And cinnamon has a bitter taste after the mouth.

Cinnamon bark is mainly sourced from Sri Lanka; Whereas, cinnamon mainly comes from China. This is the difference between cinnamon and cinnamon.

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.

The difference between cinnamon and cinnamon is: different skin sources, different colors, different ingredients, etc.

1. The skin source is different.

Cinnamon bark and cinnamon are the bark of different Lauraceae Lauraceae Lauraceae Cinnamomum plants, cinnamon Qisan is the bark of Tianzhu Gui, Sichuan Gui, fine leaf cinnamon and Yin Xiang, while cinnamon is the bark of cinnamon.

2. The color is different.

The appearance of cinnamon bark is mostly black-brown or black-brown, and the inside is brownish-red or black-brown. The surface is flat and has fine lines, which are scratched with fingernails without leaving oily marks. Cinnamon has a crisp texture and a slightly rough appearance. The surface is mostly brownish-red, and there are oil marks left after fingernails have been scratched.

3. The ingredients are different.

Cinnamon and cinnamon both have volatile oil substances, and the main components of cinnamon aldehyde are not much different, but the cinnamon content is slightly higher, and the nutrition of cinnamon is more balanced; Cinnamon bark is also more selective, and cinnamon has only a single variety, which is naturally at a disadvantage in terms of nutrients.

How to choose a good quality cinnamon

1. Smell the fragrance. The high-quality cinnamon has a slight smell of trees and earth, and the fragrance is relatively strong, with some faint sweetness; And the inferior cinnamon does not smell outstanding.

2. Viewing the shape. The length of cinnamon bark is generally 35 cm. Good cinnamon is dry, solid, crisp and easy to break when folded by hand, the sound is loud, and the section is smooth; When the damp cinnamon bark is broken, the sound is quiet and tough, and the section is jagged.

3. Color identification. A good cinnamon is gray-brown on the outside, the flesh is red, there are no white spots on the surface, the flesh is thick, the sides or the skin are shiny, and there is no insect mold; The inferior cinnamon is unevenly thick, the curly inner surface is lighter in color, the outer surface is darker than the dark brown, and there are traces of moth-eaten and mildew, so the cinnamon is very inferior.

The above content reference: Encyclopedia of Stupidity - Cinnamon.

The difference between cinnamon and cinnamon is as follows:

1. **Different, although both belong to the Lauraceae family, cinnamon is from the bark of the cinnamon tree, and there are more trees of cinnamon**, generally Tianzhu cinnamon, yin incense, fine-leaved cinnamon, Sichuan cinnamon and so on.

2. The appearance is different, although both are like grooves or rolls, but there are differences in the color and thickness of the two, among which the appearance of cinnamon is mostly black-brown or black-brown, and there are tortoise-like concave spots that fall off in the form of cork skin and fish scales, and no oil marks can be seen when scratched; The surface of cinnamon is mostly gray, the surface is slightly flat, and there are fine longitudinal lines, which will highlight the oil marks.

3. The use is different, cinnamon has the effect of warming and replenishing, while cinnamon is generally used as a spice, which can be used for cooking, soup, lo-mei, barbecue and so on.

Introduction

The appearance of cinnamon and cinnamon is very similar, many people will mistakenly think that it is a different alias for the same thing, but in fact, cinnamon and cinnamon are not the same thing, cinnamon is collected from the bark of trees such as Tianzhu Gui and Sichuan Gui, and cinnamon is collected from the bark of the cinnamon tree, and the two are from the bark of different trees, so the two are not the same thing.

Although cinnamon and cinnamon are both good spices, and both contain a strong aroma, they can be used to remove the smell and enhance the flavor when processing meat ingredients, but it is better to use cinnamon if you are making spice stew.

Difference Between Cinnamon and Cinnamon: Different appearance, different application, different ingredients.

1. Different appearances: Cinnamon and cinnamon are both plants belonging to the camphor family, and the height of the trees is about three meters, 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.

2. Different applications: Cinnamon is used in stir-fry cooking most of the time, while the main role of cinnamon is to use medicine to improve diseases. Cinnamon can be divided into flakes and powders when used, and can be used to strengthen the heart and stomach, anti-vomiting, etc.

And cinnamon can be used to make soups, stir-fry, remove fish, etc. The two are very different in terms of application.

3. Different ingredients: The ingredients of cinnamon and cinnamon are also similar, both contain cinnamon aldehyde, but the amount of cinnamon is one to two percent, and the content of cinnamon is one percent. Cinnamon bark, on the other hand, contains ingredients such as eugenol, which is not found in cinnamon.

Classification of varieties of cinnamon.

There are three kinds of cinnamon: barrel cinnamon, thick cinnamon, and thin cinnamon. Barrel cinnamon is the bark of the tender osmanthus tree, which is fine, clean, sweet and fragrant, has a positive taste, is earthy yellow, and has the best quality, which can be chopped to make stir-fried condiments; The thick cinnamon skin is rough, the taste is thick, the skin color is purple red, and it is best used for stewed meat; Thin cinnamon has a fine outer skin, fine meat lines, thin flavor, less fragrance, gray skin, reddish-yellow inner skin, and the same use as thick cinnamon.

Guangdong, Fujian, Zhejiang, Sichuan and other provinces are all produced. It is used as an aromatic condiment, and cinnamon oil can also be extracted, which is an important spice in the food industry and is also used in medicine. Cinnamon bark, also known as cinnamon, was one of the first spices to be used by humans.

The above content refers to Encyclopedia - Cinnamon Bark.

Cinnamon is an evergreen tree of the Lauraceae family, with alternative or nearly opposite leaves; oblong-elliptic, or elliptic-lanceolate, 8-20 cm long, cm wide; apex acute, leaf base broadly wedge-shaped; The bark is up to 13 mm thick and has a strong spicy aroma.

1. Chemical composition

The bark of the fine-leaved cinnamon contains about 1 volatile oil, tannin. The leaves contain about 1 volatile oil. The bark of the cinnamon contains about 1 volatile oil, including phellandrene, eugenol, and methyl eugenol. The leaves contain about 1 volatile oil and about 60 safrole ether.

2. Nutritional efficacy

Cinnamon has a spicy and sweet taste, hot sex, enters the kidneys and spleen, has the effect of replenishing Yuanyang, warming the spleen and stomach, removing cold, clearing the pulse and relieving pain and diarrhea. Cinnamon bark is suitable for cold pain in the waist and knees, yang deficiency and fear of cold, wind-cold and humid arthritis, cold limbs, cold stomach pain, pulse Shen Chi Zen, thromboangiitis obliterans, intestinal diarrhea, postpartum abdominal pain in women, cold pain in the lower abdomen and amenorrhea during menstruation.

3. The difference between cinnamon and cinnamon

The name is different, cinnamon bark is also known as cinnamon, cinnamon or cinnamon, which is the common name of the bark of the Lauraceae plant Tianzhu Gui, Yin Xiang, Fine Leaf Cinnamon, Cinnamon or Sichuan Gui.

The main difference between the two is that the aroma and taste are not the same. The aroma of cinnamon is strong, sweet and slightly pungent, while the aroma of cinnamon is different, the aroma is slightly fragrant, the taste is slightly sweet, and some are slightly astringent and spicy.

Places with the title of the hometown of cinnamon in China: Gaoyao City, Nashu Province, Guangdong Province, Luoding City, Guangdong Province, Yunan County, Guangdong, Teng County, Wuzhou City, Guangxi, Fangchenggang City, Guangxi and other counties and cities.

When cinnamon is generally used as a spice, it can only be used to take its flavor, and cannot be eaten directly, such as for boiling brine, soup base, etc. Cinnamon is used to make spice powder, sprinkle powder, etc., cinnamon can be eaten directly.

The first is cinnamon, which is relatively thicker, this cinnamon itself has a relatively high oiliness, and at the same time, the sweet aroma will be relatively obvious, which can be used as the main spice of a group of recipes. Its aroma is stronger than other cinnamon bark penetration, and it can be used with cloves, sand kernels, fragrant sand, pepper, long sarsa, ginger and other relatively penetrating spices to better promote the aroma into the ingredients. This cinnamon has a good odor removal effect on offal ingredients.

The second kind of cinnamon surface layer is mostly gray-white, its skin is relatively thin and also appears very brittle, mostly in irregular form, its aroma is very light, sweet fragrance is not obvious, but with some special aftertaste aroma, such cinnamon is not suitable as the main spice to use, its role is mainly in the outline of the fragrance, generally can be matched with relatively fresh spices, such as dill seeds, coriander seeds, ginger, citronella, cumin this kind of used to enhance the aroma level of the mouth, the dosage positioning is generally also a condiment.

The thickness of the third cinnamon is thinner than cinnamon, and the taste is more bitter than cinnamon, and the difference between the two materials is in addition to the difference in collocation, such as cinnamon in the combination of spices to obtain sweetness, it is more suitable for spices such as lemongrass, tangerine peel, husk, grass fruit, etc., while cinnamon is more suitable for spices such as angelica, white cardamom, and fragrant fruit with a little astringency. The oiliness of cinnamon is greater than that of cinnamon, and it is more suitable for spices with a little astringency, such as angelica, white cardamom, bay leaf, long sarsa, and fragrant fruit.