We all know that if we want to cook well, we cannot do without many seasonings. Seasonings are becoming more and more important for today’s food. We are cooking in our daily lives. Cinnamon and cinnamon are often used. Many people can’t tell the difference between these two materials. Let’s take a look at the differences between them.

The difference between cinnamon and cassia bark

Comparison between cinnamon and cassia bark

Cinnamon bark is native to the Jamaica Islands. Like cinnamon, it belongs to the Lauraceae family. The tree height is about 3 Rice, bark is thicker and rougher than cinnamon, and the color is darker; although cassia bark and cinnamon have similar aromas, cinnamon bark is sweeter and bitter than cinnamon. Cinnamon is produced in China, Myanmar, Vietnam and other places, and it is not uncommon for cinnamon powder to be sold as cinnamon powder in the market.

The main components of cinnamon

There are three main varieties of cinnamon grown in my country: Imperata cinnamon (black oil cinnamon), Rhododendron cinnamon (butter cinnamon) and Shapi cinnamon. Imperata cinnamon has good quality and high oil content. The main component of cinnamon is cinnamaldehyde, followed by cinnamyl acetate, cinnamic acid, etc. Different parts of cinnamon have different essential oil compositions. For example, the bark of Ceylon cinnamon contains 80% cinnamic aldehyde and 8%-15% eugenol, while the cinnamon leaves contain 70% to 90% eugenol and only 0% cinnamic aldehyde. -4%; the roots contain only 50% camphor, without eugenol and cinnamic aldehyde.

1. Plant source: Both are plants of the Lauraceae family. Cinnamon is the dried bark of the cinnamon tree. Cinnamon is the bark of Cinnamon chinensis, Cinnamomum chinensis, Cinnamomum tenuifolia, Cinnamon cinnamon, etc.

2. Appearance: Both are groove-shaped or roll-shaped. Cinnamon: 0.2~0.8cm thick. The outer surface is gray-brown, slightly rough, with some gray-white markings visible; the inner surface is red-brown, slightly flat, with fine vertical lines, and oil marks can be seen when scratched. It is hard and brittle, easy to break, has an uneven cross-section, 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. The best ones are those with thin skin and thick flesh, purple-red cross-section, strong oiliness, strong aroma, sweet and slightly spicy taste, and no residue when chewed. Cinnamon bark: 0.1~0.2cm thick. The outer surface is dark brown to dark brown, with gray-white spots, cork or fish scales falling off and showing turtle-like pits; the inner surface is reddish brown to dark brown, flat, with very fine vertical lines, and no oil marks when scratched. It is hard and brittle, easy to break, has a flat cross-section, gray outer layer, reddish-brown inner layer, and yellow-brown rays between the two layers. The gas is fragrant and cool, like camphor, and the taste is slightly sweet and pungent. The ones with thin skin and strong aroma are better.

3. Ingredients: Both contain volatile oil (the main component is cinnamic aldehyde), cinnamon is about 1% to 2%; cinnamon is about 1%, and the latter also contains eugenol, etc.

4. Cinnamon and cinnamon have the same small differences. Generally speaking, cinnamon is mainly used as medicine, while cinnamon is mainly used as a seasoning in dishes. We can also add some cinnamon when cooking, but the taste is not as delicious as adding cinnamon, but we should pay attention to the fact that cinnamon is used in spring and summer. It is not recommended for consumption. If we are just cooking, we still recommend that you choose cinnamon.

Through the above introduction, I believe everyone has a good understanding of the different knowledge of cinnamon and cinnamon. Although these two seasonings are similar, they still have many differences. We can use their differences to combine We choose according to the purpose of use. Only when we choose the right seasonings will the dishes be more fragrant and tasteful.