Difference between Cinnamon and Cassia
The most脸盲 spices in the kitchen are undoubtedly cinnamon and cassia! Although they appear similar as curled bark, they are the key to distinguishing between Chinese and Western cuisine. Master these 5 identification techniques, and you'll never make a mistake when choosing spices again.
I. Dissecting Differences from the Outside In
1. Thickness Comparison Reveals the Truth
Thickness is the first characteristic that can be identified with the naked eye. Cinnamon can be up to 0.8 centimeters thick, feeling heavy in the hand; cassia is as thin as a cicada's wing, with the thinnest part being only 0.1 centimeters, giving it a stronger layered feeling when curled.
2. Epidermal Patterns Hold Clues
The epidermis of cinnamon shows a mottled gray-brown texture, resembling the weathered quality of old tree bark; cassia is covered with black-brown leopard spots, with fish-scale-like flaking patterns being its distinctive feature.
3. Cross-sections Have Different Mysteries
When broken, cinnamon has a sawtooth-shaped purplish-red cross-section with visible oil glands; cassia has a neat and smooth cross-section, with the inner red-brown layer not showing any oil sheen, similar to the cross-section of dry leaves.
II. Double Verification with Olfaction and Touch
1. Aroma Determines the Soul of Cuisine
Cinnamon has a spicy aroma with a hint of caramel sweetness, perfect for baked goods; cassia's fresh camphor scent is more suitable for braised meats and stewed dishes, with thin slices being more flavorful than thick ones.
2. Oil Content Test Tips
Using a fingernail to gently scrape the inner layer, cinnamon leaves visible oil marks, which are the key to making cinnamon rolls; cassia, when scraped, only reveals powder, making it more suitable for long simmering without becoming bitter.