Is Cinnamon the Same as Cassia?
In the field of kitchen spices and Chinese medicinal materials, cinnamon and cassia are often used interchangeably, but in fact, there are significant differences between the two in terms of botanical classification, appearance characteristics, and usage value. Understanding these differences not only helps in the correct use of ingredients but also assists consumers in accurately judging the value of products when purchasing.
Botanical Characteristics Comparison
Difference in Bark Structure
Cinnamon bark has a double structure of gray-brown outer layer and red-brown inner layer, with obvious yellow-brown lines visible in cross-section. In contrast, cassia bark has a unique combination of black-brown base and gray-white spots on the surface, with the inner layer of red-brown and yellow-brown rays forming a sharp contrast.
Difference in Physical Characteristics
The thickness difference can reach 4-8 times: cinnamon thickness ranges from 0.2 to 0.8 cm, while cassia is generally thin to 0.1-0.2 cm. This physical characteristic directly affects the processing methods and shelf life of the two.
Comparison of Sensory Characteristics
High-quality cinnamon emits a strong sweet and spicy aroma, while cassia has a fresh camphor scent with a subtle aftertaste. The concentration of aroma is positively correlated with the thickness of the bark, which is an important indicator for judging the quality of the raw material.
Market Price System
Standard Product Grading
Mass Market (5-10 yuan/jin): Suitable for daily seasoning, using simple packaging; Medicinal Grade (50-80 yuan/jin): Medium quality raw materials that meet pharmacopoeial standards; Premium Grade (100-300 yuan/jin): Complete rolled top-grade cinnamon; Collectible Grade (1000 yuan+/jin): Century-old tree core material, sold by the gram.
Factors Influencing Value
The age of the tree determines the content of volatile oil, with bark from trees over 30 years old being the best. Processing technology affects the integrity of the appearance, with traditional manual peeling methods maximizing the retention of effective ingredients. The characteristics of the producing area create quality differences, with Vietnamese Qinghua cassia and Yunnan Xichou cassia forming a unique flavor contrast.
By systematically understanding the essential differences between the two spices and market regulations, consumers can make precise choices based on culinary needs or medicinal purposes. With the development of testing technology, modern techniques such as near-infrared spectroscopy have been applied to rapid identification of cinnamon quality, providing technical support for market standardization.