What is the difference between cinnamon and cinnamon? Why?

Cinnamon and cinnamon are two different items, their main origins are different, their appearance and smell are also different, and the specific effects are different, and there are still certain differences in many details. Cinnamon is generally in the form of a roll, its flesh is crispy, but it is also thicker, and the color is grayish-brown, while the color inside is brownish-red. Cinnamon bark is generally flaky or roll-shaped, heavier in color, and thinner at the same time.

So let's take a look at the specific details.

Cinnamon belongs to the Lauraceae family, a type of cinnamon bark that generally grows in warmer places, and if it rains too much, it will cause root rot, and it grows in India, Vietnam, and southern China. Cinnamon bark is an extremely common spice, and it is collectively referred to as the bark taken from other Lauraceae plants. Compared to cinnamon, it is more commonly found in evergreen broadleaf forests on hillsides or valleys.

In the early works of traditional Chinese medicine, "Shennong's Classic of Materia Medica" and "Compendium of Materia Medica", it is recorded that cinnamon is an important raw material for spices and cosmetics. Cinnamon is usually used to remove the fish, and star anise, bay leaves, etc., but can not be used too much, in addition, those damp and moldy cinnamon can not be eaten, the sex is hot, should be eaten less or no in summer, pregnant women and people who are prone to allergies try to eat less.

Different qualities of cinnamon and cinnamon** discounts will also vary, the better the quality, the higher **. There are also some ways to choose high-quality cinnamon and cinnamon to share with everyone! According to the characteristics of cinnamon and cinnamon, you can choose according to the shape, most of the high-quality cinnamon has been carefully dried and the process of taking the skin, and the choice of roll or groove is the top grade; Choose according to the surface color, the darker the color, the more uniform the surface color is the high-quality cinnamon.

Of course, there are many other ways to choose!

Generally speaking, cinnamon is mostly used in medicine, is a good thing for nourishment, and is a kind of cinnamon, but cinnamon is relatively crisper and thinner, and the aroma is stronger, and it is mostly used for cooking soup. How do you distinguish between cinnamon and cinnamon in your daily life? Everyone is welcome to share their experiences.

The first is that the growing environment is different. The second is that the temperature at which cinnamon is suitable for growth is relatively high, but cinnamon is not used. The third is that the shape and color are also different.

Cinnamon is like tree bark, black-brown and has no taste, but cinnamon has a great fragrance and is grayish-brown. These two substances are not the same substance at all, which is why there are so many differences.

Different extraction methods, different colors, different appearances, different thicknesses, different tastes, different processing methods, and different planting situations. Because these two plants are different from the roots, whether it is the color or the way they are planted.

The taste is different, the use is different, the ingredients are different, the method used is different, and the origin is also different, because the two are completely different things, and the impact on the quality of the meat is also different.

In the face of cinnamon and cinnamon, many people are stupid and can't tell the difference, and some people even think that they are just one thing. In fact, these are two completely different plants, both in terms of their use and their medicinal value.

First, the appearance is different.

The flesh of cinnamon is relatively thicker, generally roll-shaped, the color is generally brown, reddish-brown is very oily, there will be a trace when scraped with fingernails, generally picked in autumn, and are planted in Guangxi, Fujian and other places in China. The cinnamon bark is thinner, some are flake-like, some are roll-shaped, it is one of the important components of five-spice powder, if it is a black-brown surface, there will be irregular wrinkles, if it is reddish-brown or black-brown black-brown, the surface is in a smooth state, and Guangxi's output is the largest.

Second, the use is different.

Although they look the same, they are not used for the same purpose, and the cinnamon aroma is a little more intense, with a bit of sweet and spicy feeling. Many people like to use cinnamon in Western food, and it was widely used abroad at first, and now it has begun to increase its use in China. Cinnamon bark is a very common material in brine, which can remove the smell and increase the fragrance, and is generally used as tea eggs, pickled vegetables and so on.

For example, if we buy a marinade package outside, there will usually be cinnamon inside.

Third, the efficacy is different.

Cinnamon is a hot food, so don't use too much in summer to avoid fire, etc., and you can use more in winter. But it is precisely because of this characteristic that proper consumption can play a role in invigorating blood and relieving tendons, stopping diarrhea and relieving pain, but it must be remembered that pregnant women should try not to eat it, so as not to have the risk of premature birth for the fetus. Cinnamon is a warm food, which can dissipate cold and relieve pain, and can be added to medicine, which is also used with caution by pregnant women.

So although they look a little similar in appearance, there is still a big difference, as long as you figure out the characteristics of the two, you can distinguish them well, and don't affect a dish because you make a mistake.

The taste of cinnamon is a little sweet, but the sweetness is mixed with some bitterness, and the taste of cinnamon is relatively sweet, cinnamon is generally used as a medicinal herb, and cinnamon is used as a seasoning. Most of the appearance of cinnamon is in the shape of a roll, and there are many shapes of cinnamon, some are lumpy, and some are roll-shaped. The cinnamon is more expensive, while the cinnamon is cheaper.

The cinnamon bark breaks open the fault and smells like camphor with a cool mint smell mixed with trees and earth. Chew on it sweet and spicy. Dried bark from trees such as camphor plants such as Cinnamon sinensis, Yinxiang, Chai Gui, etc.

Cinnamon smells more fragrant than cinnamon, and it tastes spicy and slightly pungent when chewed. Dried bark from cinnamon, a plant in the Lauraceae family.

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 is the skin of Sichuan cinnamon, and cinnamon is the skin of cinnamon. The texture of cinnamon bark is harder, whereas the texture of cinnamon is thinner and crisper.

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.

Cinnamon bark and cinnamon bark have different sources, different colors, and different nutrients. Cinnamon bark and cinnamon are both Lauraceae plants, but the natural bark source is different depending on the tree species. The most recognizable is the appearance, the cinnamon bark is darker, and the cinnamon is lighter; In terms of nutrients, there are volatile oil substances, and cinnamon aldehyde is not much different, but the cinnamon content is slightly higher, and the nutrition of cinnamon is more balanced. Here is how to distinguish cinnamon from cinnamon.

Cinnamon bark and cinnamon are the bark of different Lauraceae Lauraceae Lauraceae plants, cinnamon bark is the bark of trees such as Tianzhu Gui, Sichuan Gui, fine-leaved cinnamon and Yinxiang, while cinnamon is the bark of cinnamon, the bark source is different, in layman's terms, it is the sun-dried bark peeled off on different trees.

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.

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.

Cinnamon: Thick. Cinnamon bark: Thick.

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

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

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 both have volatile oil substances, the main components of cinnamon aldehyde are not much different, but the cinnamon content is slightly higher, the nutrition of cinnamon is more balanced, and the selectivity of cinnamon is more, cinnamon has only a single variety, and the nutritional composition is naturally at a disadvantage.

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.

Cinnamon bark (scientific name: cinnamomum tamala (bauch.).-ham.

Nees et Eberm) is a common name for the bark of trees such as Cinnamomum sinensis, Yinxiang, Cinnamon or Cinnamon chuangui. This product is 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.

The above content reference: Encyclopedia - Cinnamon (Lauraceae Lauraceae) The above content reference: Encyclopedia - Cinnamon (Cinnamomum cinnamomum (Cinnamomum cinnamomum plant).

Cinnamon and cinnamon bark sound very similar in name, but in fact, there are three ways to distinguish cinnamon and cinnamon bark well, the first cinnamon is the dry bark of cinnamon, the skin is very fine but the flesh is very thick, and the cinnamon is the bark of Tianzhu Gui, Yin Xiang, Fine Leaf Cinnamon, and Sichuan Gui, not the bark of the same tree; Second, the cinnamon is very oily and fragrant, the taste will be a little spicy, there is no residue after chewing is the best cinnamon, the fragrance of cinnamon is very cool, the taste is slightly dry and spicy, the skin is thin and the fragrance is strong; Thirdly, in daily life, cinnamon is generally used in medicine, and cinnamon is generally used in cooking, and the two are used for different purposes.

Most of the cinnamon we are used in medicine, cinnamon can also be used for cooking, we should choose cinnamon when choosing thick, fragrant and spicy to use, such cinnamon is a better quality cinnamon, the texture of cinnamon is relatively brittle to the touch a little rough, the color of the outer epidermis is gray-brown, you can see a few cracks in the outer epidermis, the inner epidermis is brownish-red, the inner epidermis is relatively smooth and has some fine lines, we rarely use cinnamon alone when cooking, Generally used in conjunction with dishes with a heavier flavor, cinnamon can give meat a unique aroma and more layers of flavor.

Cinnamon is often used for cooking in daily life, cinnamon as a spice, need to be used with star anise, bay leaves, cardamom and other spices, in order to exert the greatest effect, to play the effect of removing the smell and greasy, cinnamon can often be seen in some pickled vegetables and meat dishes, when choosing cinnamon, the meat should be selected thicker, the overall dry and easy to break, the appearance is rougher, the fragrance is strong and the taste is sweet and spicy, and the selection of good cinnamon can make your dishes more delicious and delicious.

Cinnamon and cinnamon are different in both appearance and use, learn to distinguish between cinnamon and cinnamon, use them in the right place, and give full play to their value.