We all know that cinnamon and cinnamon are two spices in life. Many people use cinnamon or cinnamon when cooking. Cinnamon and cinnamon are relatively similar and look almost the same. So what is the difference between cinnamon and cinnamon? Let’s take a closer look below! What is the difference between cinnamon and cinnamon? Distinguish in terms of taste

Cinnamon smells lighter than cinnamon, and tastes sweet with a little astringency. The scent of cinnamon feels very fresh, with a light fragrance, and it smells more comfortable; cinnamon tastes like the sweetness of white sugar, but not as sweet as sugar. It is sweet, spicy, and a little numb.

Sri Lankan cinnamon tastes slightly sweet and mild in nature. It feels like a little orange scent, a bit like an elegant book scent, giving people a sweet and mild feeling; while cinnamon has a strong, hot and spicy taste. Spicy and slightly bitter. Distinguish from the appearance

Cinnamon seems to have thicker flesh, while the flesh of cassia bark is thinner and rougher; the color of cinnamon bark is relatively darker than that of cinnamon, cassia bark is dark brown, and cassia bark is dark brown. Mostly brown.

Sri Lankan cinnamon is light brown in color; Chinese cinnamon is dark brown in color. Distinguished by texture and appearance

Sri Lankan cinnamon has thin bark, smooth surface, and more layers; Chinese cinnamon has thicker bark, rough surface, and fewer layers. Sri Lankan cinnamon has a very crisp texture; Chinese cinnamon is hard and thick. The difference in coumarin content

Coumarin has a certain degree of toxicity to the human liver and kidneys, but it is not enough to harm the human body when taken within a safe range. Sri Lankan cinnamon has a very low coumarin content; Chinese cinnamon has a relatively high coumarin content. Distinguish by use

Cinnamon is native to China. The bark is often used as spices, cooking materials and medicinal materials. The main function of cinnamon is as medicine, used to treat kidneys, spleen, liver, etc. It can also be used It is used to treat vomiting, promote blood circulation and stimulate menstruation, etc.

Sri Lankan cinnamon is usually made into cinnamon powder, which is often used in baking abroad. Adding cinnamon powder to bread can add a sweet and warm taste to the bread. Sprinkling an appropriate amount of cinnamon powder into coffee can increase the flavor of the coffee. Flavor. The use of cinnamon

Cinnamon is the most common condiment in our daily cooking, such as stewed ribs, stewed chicken with potatoes, large plate of chicken, stewed fish and other stewed dishes. Add a few pieces of cinnamon to the stewed dishes, and the taste will be special. Rich.

1. If you encounter a mixture of cinnamon and cardamom for seasoning, you can grind the seasoning into powder in a certain proportion in advance, seal it in a dry, clean glass vessel and store it in a cool place.

2. Marinate, just add the powder when preparing the filling, and sprinkle it into the pot as needed when stir-frying, avoiding the trouble of clearing the spices out of the pot.

3. When marinating the ingredients, it is best to use onion and ginger water. This will not only make the ingredients more delicious, but also enhance the freshness and aroma. The use of cinnamon

Cinnamon has a mellow taste, so do not add too much when seasoning. Generally, a small piece is enough.

1. Cinnamon can be used whole in stewed dishes. When the flavor of cinnamon is integrated into the soup, it should be taken out immediately, and cannot wait until the dishes are mature.

2. When frying, roasting or stir-frying livestock, you can add a small amount of cinnamon powder, pepper powder and cinnamon powder and stir evenly. It can be used for seasoning when frying steaks and pork.