Spices and condiments play a pivotal role in China's culinary culture. Among them, cinnamon and cinnamon are two commonly used spices, although they are only one word different, but there is a clear difference in taste and usage, if you accidentally confuse cinnamon with cinnamon, it can not only affect the taste of the food, but also make the delicious food itself difficult to swallow. Next, I will tell you about the similarities and differences between cinnamon and cinnamon.
Similarities between cinnamon and cinnamon
Both cinnamon and cinnamon are derived from the Lauraceae plant and belong to different species of the same family. They are morphologically similar, usually in the form of curly or folded sheets, with different shades of texture and color on the surface. In addition, both cinnamon and cinnamon are rich in volatile oils and aromatic substances, so both have certain aroma and medicinal value.
How cinnamon differs from cinnamon:
1. Source and type
Cinnamon bark, also known as cinnamon bark, cinnamon, osmanthus, fungus cinnamon, cinnamon is also known as, purple cinnamon, large cinnamon, spicy cinnamon, peace tree, Chinese cinnamon. Although they both come from the cinnamon tree, they are very different in appearance, and there are also significant differences in the picking and processing process.
2. Appearance and texture
Cinnamon bark is usually thin, mostly grayish-brown to grayish-brown on the surface, with fine wrinkles and irregular small protrusions, sometimes grayish-white markings. Cinnamon, on the other hand, is thicker, with a mostly brownish-red to tan surface, fine longitudinal lines and more pronounced pores. In texture, cinnamon is thinner and crispier, while cinnamon is thicker.
3. Aroma and flavor
Cinnamon bark is distinguished by its unique aroma, which is intense and persistent, with a sweet and spicy taste. In cooking, cinnamon bark is often used to add aroma and flavor to dishes. The aroma of cinnamon is more intense, with a spicy and slightly sweet taste.
How to use and cooking effect:
In terms of cooking methods, cinnamon and cinnamon are also different. Cinnamon usually needs to be soaked in water for a period of time first to remove dust and impurities from its surface. The cinnamon is then cut into small pieces or pieces, added to a pot of stew or soup, and simmered with the ingredients. Cinnamon, on the other hand, can be used as is, without soaking. When making desserts or drinks, you can add cinnamon powder or cinnamon sticks to hot milk, syrup, and other liquids, stir well, and boil.
Ingredient Pairing & Cooking Tips:
Cinnamon bark is commonly used in dishes to remove the fishy smell of meat while adding a unique aroma. Whereas, cinnamon is more used in desserts, beverages, and other foods that need to increase sweetness and aroma, such as cinnamon apple pie, cinnamon latte, etc. The sweet aroma of cinnamon blends with the sugars in desserts to create a pleasant taste.
Cinnamon and cinnamon are only one word apart, but they differ significantly in flavor, use, and cooking results. Proper differentiation and use of these two spices during cooking is essential to enhance the mouthfeel and flavor of the dish. Therefore, it is recommended that everyone carefully discern and pay attention to the dosage and cooking skills when purchasing and using to ensure the deliciousness and health of the dishes. At the same time, you can also learn more about cinnamon and cinnamon by reading relevant books or consulting professional chefs, so that they can be better applied in daily cooking.