What is Cinnamon
In the kitchen spice section, cinnamon and cassia are often confused. These two species of brown, curly bark are not only the soul spices of Chinese cuisine but also the favorites of the global baking industry. Mastering their differences can make your cooking more accurately release the secret code of aroma.
Unveiling the Mystery of Cinnamon
The Gift of Camphor Trees
As an evergreen tree of the laurel family, the scientific name of cinnamon, Cinnamomum cassia, reveals its plant heritage. The bark, mainly produced in Guangxi and Guangdong, China, forms its unique rolled shape after peeling and drying. Its complex aroma, spicy with a hint of sweetness, comes from 3% of essential oils in the bark.
Five Dimensions of In-depth Comparison
Comparison of Thickness and Texture
Placed in a well-lit area, the thickness of cinnamon, ranging from 0.2 to 0.8 cm, is明显优于 (superior to) the thin slices of cassia, which range from 0.1 to 0.2 cm. Touching them, you can feel the denser texture of cinnamon, while cassia has a brittle and thin characteristic.
Chromatographic Identification Method
The outer bark of cinnamon has a gray-brown matte texture with fine longitudinal lines visible on the surface; cassia, on the other hand, has a black-brown to black-brown base color with distinctive gray-white lichen-like patterns that serve as a natural anti-counterfeiting mark.
Molecular Code of Aroma
The spicy scent of cinnamon comes from cinnamaldehyde (content up to 75%-90%), while the fresh camphor scent of cassia comes from eucalyptol. Professional chefs often rub and heat to activate the difference in aroma.
Microscopic Features of Cross-section
When broken, cassia forms a neat cut surface, while cinnamon has a fibrous break. Under a 10x magnifying glass, you can see that cinnamon oil cells are more densely distributed near the cambium layer.
Oil Stain Test
Lightly scraping the inner epidermis with a fingernail, cinnamon will leave a distinct oil mark, which is evidence of its oil content of 1.2%-2%; cassia, with an oil content of only 0.3%-0.5%, will not leave a distinct mark.
Wisdom in Choosing Application Scenarios
Understanding the differences allows for more precise use: cinnamon is suitable for baked goods and braised dishes that require a rich aroma, while cassia is the ideal choice for marinated and stewed soups. When purchasing, pay attention to the origin label, as there are significant differences between Chinese cinnamon and Sri Lankan cinnamon.