Cinnamon and longan belong to the same kind of fruit.

But there are some differences between the two, such as different taste, different appearance, different preservation methods.

1, the taste is different: longan belongs to the fresh fruit, flesh is fuller, and juicy, more sweet. Cinnamon is made from longan dried, inside the juice is less, but the flavor will be sweeter, daily life, mainly used to boil food.

2, the appearance of different: longan pulp was translucent color, with the hand pinch up relatively soft, but the overall cinnamon is more dry and flat, showing the brown.

3, the preservation of different ways: because longan is a fresh fruit, so the storage time is relatively short, can only be stored for about two to three days. And cinnamon is made after drying, so it is very resistant to storage, able to save half a year to a year or so.

About Longan

Longan is a plant of the genus Longan in the family Sapindaceae. Evergreen tree, usually more than 10 meters high; branchlets stout, puberulent, scattered pale white lenticels. Leaves with stalks 15-30 cm or longer; leaflets 4-5 pairs, thinly leathery, oblong-elliptic to oblong-lanceolate, often asymmetric on both sides; petiolules usually no more than 5 mm long. Inflorescences large, much branched; pedicels short; sepals subleathery, triangular-ovate; petals creamy white, lanceolate, subequal to sepals, puberulent only outside; filaments hispidulous. Fruit subglobose, usually yellow-brown or sometimes gray-yellow, outside slightly rough, or rarely with slightly convex tubercles; seeds tea-brown, shiny, all covered with fleshy aril. Fl. spring-summer, fr. summer.

Longan is native to the southern region of China, distributed in Fujian, Taiwan, Hainan, Guangdong, Guangxi, Yunnan, Guizhou, Sichuan and other provinces, mainly in Fujian, Taiwan, Guangxi, growing in the southern subtropical region, preferring a warm and humid climate, can tolerate short-term frost, in the 0-4 ℃ low temperature conditions, short-term will not freeze to death.