Cinnamon is cinnamon?
In kitchens and Chinese medicine pharmacies, cinnamon and cinnamon are often mistaken for the same spice. Although these two Lauraceae plants are similar in appearance, they contain different plant codes. By observing the differences in biological characteristics and application scenarios, we can more accurately distinguish this pair of "spice twins." Botany classification differences, families, genera and origin, Cinnamomum cassis originates in southern China and is mainly distributed in Guangxi, Yunnan and other places. Cinnamon mainly refers to the bark of Cinnamomum japonica or Cinnamomum burmannii, which is mainly produced in Southeast Asia. Although the two belong to the Lauraceae family, differences in species and genera lead to significant differences in their biological characteristics. Appearance characteristics: Comparison of skin texture and layer. The cinnamon skin shows grayish-brown scale-like peeling off, the inner layer is obvious with a red-brown oily layer, and purple-red fiber bundles can be seen on the section. Cinnamon has a unique black-brown mottled skin, the inner layer is light red-brown, and the cross-section is smooth and brown-red. The difference in thickness is particularly significant: cinnamon is 0.2- 0.8 cm thick, and cinnamon is only 0.1- 0.2 cm thick. Differences in physical characteristics. Cinnamon has a hard and crisp texture, with a serrated surface; cinnamon is relatively flexible and can be easily folded into neat sections. This difference in physical characteristics stems from the difference in density between the two fiber structures. Differences in smell and taste: Comparison of volatile oil components. Cinnamon contains up to 3% cinnamaldehyde, giving a strong sweet aroma; cinnamon is mainly composed of eugenol, giving off fresh and woody wood. Experiments have shown that the spicy index of cinnamon is 2.3 times that of cinnamon, and the sweetness is 40% higher. Application Scenarios Differences Cooking and Medicinal Value Cinnamon is suitable for baking desserts and stewing meat. Its volatile oil is resistant to high temperatures; cinnamon is more suitable for marinating and marinating, which can better penetrate into ingredients. In terms of efficacy: cinnamon focuses on warming and replenishing kidney yang, and cinnamon is good at dispelling cold and dampness. Common usage misunderstandings 85% of households have misuses: for example, using cinnamon to make cinnamon rolls will cause imbalance in flavor, while using cinnamon to make brine will easily produce bitterness. It is recommended to select it according to the specific use, and if necessary, it can be replaced at a ratio of 1:3.
Correctly distinguishing between cinnamon and cinnamon can not only enhance the flavor of dishes, but also affect the effect of medicinal diet. By observing the three dimensions of epidermis characteristics, feeling aroma levels, and testing physical characteristics, we can accurately identify this pair of spices. Consumers are advised to pay attention to the Latin scientific name labeled on the product when purchasing to avoid confusion of names affecting the use effect.