What is the difference between cinnamon and cinnamon? 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.

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

The role of cinnamon and cinnamon.

Cinnamon and cinnamon are similar in appearance, similar in taste, easy to confuse, many people regard cinnamon and cinnamon as the same food with different aliases, but in fact, the difference between cinnamon and cinnamon is very big, especially the difference between cinnamon and cinnamon.

As a commonly used traditional Chinese medicine and food spice, cinnamon is widely used in our lives, not only for traditional Chinese medicine conditioning, but also for food cooking, and is a good helper for housewives and chef friends. When cinnamon is used as traditional Chinese medicine, it is often used to regulate postpartum abdominal pain, amenorrhea and menstrual abdominal cold pain. Cinnamon bark is often used as a food spice or cooking seasoning, and is often used as a condiment for stewed meat.

Cinnamon, on the other hand, is mainly used for medicinal purposes, and cinnamon is generally used as a spice for soups.

The function of cinnamon is mainly to warm the spleen and stomach, disperse wind and cold, and clear the blood and veins. Treatment of cold abdomen and chest fullness, vomiting and choking, rheumatism and paralysis, stagnation, blood dysentery and intestinal wind.

The function of cinnamon is mainly to replenish Yuanyang, warm the spleen and stomach, remove cold, and clear blood vessels. Treat the fire failure of the life, cold limbs and slight pulse, prostration of the dead yang, abdominal pain and diarrhea, cold hernia, cold pain in the waist and knees, amenorrhea, yin gangrene, flow injection, and the floating of the void yang, hot at the top and cold at the bottom.

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.

Here are the differences between the two:

First, the appearance is different.

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.

Second, the application is different.

Cinnamon is mostly used in stir-frying cooking, and the main role of cinnamon is to use it as medicine to ** 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.

Third, the composition is different.

The composition of cinnamon and cinnamon is similar, both contain cinnamon aldehyde, but cinnamon contains 1 to 2 percent of the amount, while cinnamon contains 1 percent to 1 percent. Cinnamon bark, on the other hand, contains ingredients such as eugenol, which is not found in cinnamon.

Cinnamon bark is native to the Jamai Island, and cinnamon belongs to the same camphor family, the tree is about 3 meters high, the bark is thicker and rougher than cinnamon, and the color is also dark; Although cinnamon and cinnamon have similar aromas, cinnamon is sweeter than cinnamon with bitterness.

Both are Lauraceae plants. Cinnamon is the dried bark of cinnamon. Cinnamon is the bark of Tianzhu Gui, Yin Xiang, Fine Leaf Cinnamon, Sichuan Gui, etc.

2.Appearance traits.

Both are either trough or reel. Cinnamon: Thick.

The outer surface is grayish-brown, slightly rough, and some can be seen grayish-white markings; The inner surface is reddish-brown, slightly flat, with fine longitudinal lines, and the scratches show oil marks; Cinnamon bark: Thick. 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 inner surface is reddish-brown to black-brown, flat, with very fine longitudinal lines, and no oil marks on the scratch.

3.Ingredients:

Both contain volatile oil (the main component is cinnamaldehyde), cinnamon is about 1% 2%; Cinnamon bark is about 1%, the latter and contains eugenol, etc.

4.Cinnamon and cinnamon are the same.

Generally speaking, cinnamon is mainly used as medicine, and cinnamon is mainly used as a condiment for dishes, we can also add some cinnamon when cooking, but the taste is not as delicious as adding cinnamon, but it should be noted that cinnamon is not recommended to be eaten in spring and summer.

The appearance and color are different:The appearance of cinnamon is mostly roll-shaped, the flesh is thicker, the color is mostly brown-red, and the shape of cinnamon ** different tree species is different, some are roll-shaped, some are block-shaped, and the color is mostly gray-black-brown or black-brown.

The taste and use are different:Cinnamon is sweet, slightly spicy, but the aftertaste is rich, the taste of cinnamon is sweet and astringent, there is a faint fragrance, and sometimes there is a faint taste of mothball, and there is a trace of cinnamon in the common five-spice powder. As a spice, cinnamon needs to be used together with star anise, bay leaves, cardamom and other spices to exert the greatest effect, to remove the effect of fishiness and greasy, cinnamon is often used in Chinese cooking, marinated vegetables.

Cinnamon bark is the dried bark of the camphor plant Tianzhu Gui, Yinxiang, Chai Gui and other trees. Cinnamon ** Cinnamomum cinnamon dried bark of the Lauraceae plant.

The difference between cinnamon and cinnamon is as follows:

First, the thickness is different.

The thickness of the two can be observed when placed together, the thicker being cinnamon, which is about centimeters in height. Whereas, cinnamon bark is comparatively much thinner, only centimeters thick.

Second, the appearance is different.

The appearance of the two is also different, in which the color of cinnamon is lighter, the outer surface is gray-brown, and the outer layer is brown and very rough. The inner layer is reddish-brown and oily. The color of the outer surface of cinnamon bark is black-brown to black-brown, with gray-white spots, and the surface is fish-scaled.

It has a gray outer layer and a reddish-brown inner layer.

Third, the inner surface is different.

Although the color of the inner surface of the two is relatively similar, the cinnamon will show oil marks after scratching, while the cinnamon bark is not, and it is relatively flat.

Fourth, the section is different.

The texture of cinnamon is hard and brittle, it can be easily broken, and the section is uneven and purplish-red. Although cinnamon bark is also easy to break, its cross-section is flat. It can be clearly distinguished from the cross-section.

Fifth, the smell is different.

The difference between the two can also be discerned by smelling the smell. The cinnamon aroma is stronger and slightly spicy. The smell of cinnamon is very fragrant, similar to mothball, it is the thinner the skin, the stronger the fragrance, the better the quality.