Cinnamon and cinnamon sound similar in name, but in fact they are quite different. There are three ways to distinguish cinnamon from cinnamon. The first kind of cinnamon is the dry bark of cinnamon, with fine skin and thick flesh, while cinnamon is the bark of Tianmu Mountain, Yinxiang, Fine Ye Gui and Cinnamomum cassia, not the bark of the same tree. Secondly, cinnamon is very oily and fragrant, which will be a little spicy to eat. After chewing, it is the best cinnamon without residue, and cinnamon is very refreshing, with a slightly Ganxin taste, thin skin and strong fragrance, which is the best; Thirdly, cinnamon is generally used as medicine in daily life, while cinnamon is generally used in cooking, and their uses are different.

Cinnamon is widely used as medicine and can also be used for cooking. When we choose cinnamon, we should choose cinnamon with thick meat, strong fragrance and spicy taste, so that the quality of cinnamon is better. Cinnamon is crisp and a little rough to the touch. The color of the skin is grayish brown, and a little crack can be seen on the skin. The endodermis is brownish red, smooth and with some fine lines. Usually we seldom use cinnamon alone when cooking, but it is usually related to taste.

Cinnamon is often used in cooking in daily life. Cinnamon, as a spice, needs to be used together with other spices, such as star anise, fragrant leaves, cardamom, etc., in order to exert the greatest effect and remove the fishy smell. Cinnamon can often be found in some braised dishes and meat dishes. When choosing cinnamon, you should choose the kind with thick meat, dry and fragile overall, rough appearance, rich fragrance and sweet and spicy taste. Only by choosing good cinnamon can you make your dishes.

Cinnamon and cinnamon are different in appearance and use. Learn to distinguish between cinnamon and cinnamon, use it in the right place and give full play to its value.