What is the difference between cinnamon and cinnamon? Let’s take a look at what the editor shares today.

1. Cinnamon is the dried bark of cinnamon, and cinnamon is the bark of Cinnamomum edulis, Cinnamomum chinensis, Cinnamomum tenuifolia, Cinnamon cinnamomi, etc.

2. Cinnamon has thin skin and thick flesh, purple-red cut surface, large oil, strong smell, sweet and slightly spicy taste, and is best when chewed without any residue. Cinnamon is cool, like camphor. It tastes a little sweet and spicy. Those with thin skin and strong aroma are preferred.

3. Cinnamon and cinnamon have the same small differences. Usually, cinnamon is mainly used as medicine and cassia bark is mainly used as food flavoring.

Expand your knowledge: Which one is suitable for making braised pork, cinnamon or cinnamon?

Cinnamon and cinnamon are similar in size, but cinnamon is used for brine. Cinnamon bark can be divided into cinnamon core, smoked cinnamon, oil cinnamon and cassia twig. Among them, Yangui (cinnamon bark) is the bark of Tianzhu Gui, Yin Xiang, Xinye Gui, Sichuan Gui, etc., and the rest are taken from the cinnamon tree.

To make a good brine, you need to know why these spices are put in, how to match them, and what kind of ingredients are suitable for the combination. The premise of these is to fully understand the characteristics and medicinal properties of spices. It is the key to improving brine.

Guixin produces the first taste: Guixin is also called Guixin, which plays the role of the first taste in spice formulas.

Cinnamon is the most commonly used and commonly used cinnamon, which is best used when stewing meat.

Aftertaste of oil cinnamon: Because of its long growth cycle, it has a strong fragrance.

Cinnamon twigs produce a complex flavor: cinnamon twigs are made by removing the leaves and drying them in the sun. They are cool and can connect spices to produce a complex flavor. It is used more in specialized braised products and less in households.