The wax moon is about to begin, followed by the New Year, and spices are an indispensable part of the Chinese New Year's Eve dinner when we show our talents.
Not only do they add flavor to food, but they also act as a deodorant and flavorful addition during cooking. However, for many families, many spices are known to be called, but the exact use of them is not very clear.
In traditional Chinese cooking and spice use, cinnamon and cinnamon are two common spices that have a unique aroma and taste and are often used to add flavor to dishes. However, many people often confuse cinnamon and cinnamon or even misuse it. Actually, there is a big difference between the two spices. Today, I will tell you what are the differences between cinnamon and cinnamon, two common spices.
First of all, let's distinguish cinnamon and cinnamon from the appearance.
Although cinnamon and cinnamon both belong to the Lauraceae family, there are obvious differences in appearance. Cinnamon is the bark of the cinnamon tree, which is usually rolled in shape, with a reddish-brown to dark brown outer skin and a yellowish-white to light brown interior. Cinnamon has a thicker texture with a pronounced texture and veins.
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In contrast, cinnamon bark is the bark of osmanthus trees such as Sichuan Gui and Tianzhu Gui. Its outer skin is usually grayish-brown or dark brown and reddish-brown or yellowish-brown on the inside. The texture of cinnamon bark is relatively thin, the surface is smooth and delicate, and there is no obvious texture and veins as cinnamon.
Next is the difference in terms of taste.
The smell of cinnamon and cinnamon bark is also different. The aroma of cinnamon is more delicate, somewhat similar to sweet and fruity, and it is more intense when you smell it, but it is not pungent. The aroma of cinnamon bark is stronger, somewhat similar to vanilla and woody, and it is a little pungent when you smell it closely, and it has a slightly bitter taste in the mouth.
Therefore, during the cooking process, it is very important to choose the right spices according to the needs of the dish. For example, for dishes that need to highlight the original flavor of the ingredients, you can choose cinnamon with a fresher taste, and cinnamon bark with a stronger flavor for dishes that need to add a strong flavor.
In addition to the differences in appearance and taste, cinnamon and cinnamon also differ in their role in cooking.
Since both cinnamon and cinnamon have different aromas and tastes, they should also be chosen according to different cooking needs when using them. Cinnamon is mainly used in cured meats and desserts to remove the smell and increase the mellowness. When baking desserts such as bread and cakes, adding cinnamon powder can increase the aroma and texture of the dessert. In addition, cinnamon can also be used in fruit pies, jams and other foods to increase the fruity aroma and sweetness.
In contrast, cinnamon bark is mainly used in marinated meat, which can increase the aroma and taste of marinated meat. When stewing beef, pork and other meats, adding cinnamon can make the meat more flavorful and aromatic. In addition, cinnamon can also be used in dishes such as stews and hot pots, which can enhance the aroma and taste of dishes.
In cooking, the right combination and application techniques can bring out the aroma and taste of cinnamon and cinnamon. Here are a few common pairings and tips:
Cinnamon + Ginger + Long Pepper: Adding an appropriate amount of cinnamon, ginger and long pepper together to stewed meat can add a spicy flavor and texture to the dish.
Cinnamon + tangerine peel + coriander seeds: Add an appropriate amount of cinnamon, tangerine peel and coriander seeds together to a stew or hot pot to form a highly tense flavor enhancer and enhance the aroma and taste of the dish.
Cinnamon + star anise + bay leaves: Adding an appropriate amount of cinnamon, star anise and bay leaves to the marinated meat can make the marinated meat more fragrant and richer.
Storage:
Cinnamon and cinnamon bark should be stored in a dry, cool, ventilated place away from moisture, mold, or insect damage. It is best to keep them in an airtight bag or airtight container to preserve their freshness and aroma.
In conclusion, although cinnamon and cinnamon are both common cooking spices, the proper differentiation and use of these two spices is essential to enhance the mouthfeel and flavor of a dish. I believe that readers have a deeper understanding of the differences between cinnamon and cinnamon, and will be able to use these two spices more easily in the cooking process in the future, bringing more delicious dishes to the family.
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