In our daily lives, cinnamon and cinnamon, as common cooking spices, are often confused. Despite their similar names, they have very different origins, characteristics, and uses. Let's explore the nuances between these two spices and how to choose and use them correctly.
First of all, the origin of the two is different, cinnamon, as its name suggests, is derived from the cinnamon tree, which is a small evergreen camphor tree and has a pure pedigree.
Cinnamon bark, on the other hand, is more complex and may come from a variety of tree species, including Cinnamon sinensis, Cinnamon sinensis, Cinnamon sylvestris and Cinnamon chuanensis. The bark of these trees has a unique aroma, so it can all be made into cinnamon.
In appearance, there is a clear difference between cinnamon and cinnamon.
The thickness of cinnamon bark is usually between 0.1 and 0.2 cm, and it has a black-brown or black-brown hue on the outside. It has a relatively flat surface with very fine longitudinal lines, and if lightly scratched with a fingernail, it usually does not leave oil marks.
Cinnamon is usually between 30 and 50 centimeters in length, and its appearance is distinctive grayish-brown with a relatively coarse texture. If you look closely, you can see that there are sometimes protruding pores and a small number of cracks on its surface. However, its inner surface is a smooth brownish-red color, giving it a delicate texture. Most notably, when gently gliding your fingernail over the surface of cinnamon, it leaves a noticeable oil stain, which is characteristic of cinnamon's characteristic oil.
In terms of taste, the rich sweetness and aroma of cinnamon make people know that it is unique when you smell it. It is mainly used in cooking to add flavor and give a special aroma to dishes.
Comparatively, cinnamon has a milder, milder, and sweet taste. It has a hint of spiciness in its aftertaste, which makes it particularly popular in baking and dessert making, such as adding cinnamon to coffee to add a unique sweet flavor.
So, what are the key points to pay attention to when buying these two spices?
First of all, for cinnamon, you can pay attention to its thickness when buying. The bark of the tree is thicker the longer it grows, so it may be better to choose a thicker cinnamon.
Secondly, understanding the oiliness of cinnamon is also crucial to choosing a good quality cinnamon. Simply gently peel off a slice of cinnamon with a knife and observe the leaching of the oil. If the oil can leach down to two-thirds of the thickness of the cinnamon, then the cinnamon is oily enough to be a good choice.
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At the same time, you should avoid buying moldy cinnamon, especially cinnamon produced in humid areas. When purchasing, you can carefully observe whether there is mold inside and outside.
Finally, smelling and tasting to identify high-quality cinnamon is also an effective method. High-quality cinnamon should have a fragrant flavor that tastes sweet, spicy, and has a strong flavor.
With these tips and methods, we are better able to identify and select high-quality cinnamon and cinnamon to add more layers of flavor to our cooking.
Although cinnamon and cinnamon are both common culinary spices, they all have distinct differences in their origin, appearance, taste, and use. Understanding these differences and mastering the right selection techniques is essential for us to get the most out of these two spices. When used correctly in cooking, they not only enhance the taste and aroma of the dish, but also bring out the unique charm of the food.
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