I believe that when many people see cinnamon and cinnamon for the first time, most people think that they are the same spice, but one has skin and the other has no skin. Cinnamon and cinnamon, the names of the two are similar, and they are often mistaken for the difference between peeling or not, but in fact, the difference between the two is very big, and the difference is also very big when marinating meat.
Differences in the origin of species
Cinnamon is the dried bark of a single species cinnamon tree, which is widely cultivated in tropical and subtropical areas of Guangdong, Guangxi, Fujian, Taiwan, Yunnan and other provinces and regions, especially in Guangxi. After the bark of cinnamon is peeled off and dried in the sun or shade, it becomes the cinnamon we commonly use.
Cinnamon bark is a common term for the bark of a variety of trees such as Lauraceae Tianzhu Gui, Yinxiang, Cinnamon or Chuangui, which are widely distributed throughout southern China and overlap with cinnamon cultivation areas, but are not the same species.
The difference in appearance
The bark of cinnamon is thicker, it is roll-shaped, the outer surface is the same color as the inner surface, it is reddish-brown, and it will show oil marks when scratched, the texture of cinnamon is hard and heavy, the skin is smooth, the aroma is strong, and the taste is sweet and spicy.
In contrast, the bark of cinnamon bark is thinner and brittle, with a grayish-brown surface and a slightly rough surface, with some raised pores and some white markings.
The difference in taste
The cinnamon smell is unique and intense, with a sweet and spicy aroma due to its unique volatile oil composition, which imparts a deep aroma to the food during cooking and enhances the overall taste.
The smell of cinnamon is relatively mild, although it also has a sweet smell, but the spicy taste is not obvious, but more of a light fragrance, this smell can play a role in the balance and harmony of cooking, making the taste of the food more harmonious.
Cinnamon spice seasoning Bulk ¥9.9 Buy
The difference in the role of brine
In cooking, both cinnamon and cinnamon are often used as spices, especially in the preparation of brine. However, due to their different natures, the roles they play are also distinctive.
The role of cinnamon in the brine is mainly to enhance the flavor and taste, its rich aroma can penetrate deep into the inside of the ingredients, so that the marinated food has a mellow taste and a long aftertaste, at the same time, the spicy taste of cinnamon can also add a unique taste to the brine, making the food more delicious and delicious. It is important to mention that cinnamon is also often used in desserts, such as bread or coffee, to enhance the texture and flavor of food.
Guangxi high-quality cinnamon dried goods spice seasoning Daquan stewed meat hot pot base ¥9.9 Buy
The role of cinnamon in the brine is more inclined to harmony and balance, its soft aroma can be combined with other spices to form the unique flavor of the brine, at the same time, cinnamon can also play a certain role in removing odor and deodorization, the deodorization effect is strong, can make the marinated food more refreshing and delicious.
It is important to note that although both cinnamon and cinnamon can be used in brine, their dosage needs to be adjusted according to the specific ingredients and taste needs, excessive use can cause the brine to taste too strong, and both can be used in combination with other spices, such as angelica, grass fruit, cloves, nutmeg, bay leaves, etc.
【Spice Combo Set】Kitchen Seasonings Cooking Flavor and Flavor Recommended ¥35.9 Buy
To sum up, although cinnamon and cinnamon have similar names, they are very different in many ways, so when using these two spices, you can choose according to your needs.