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After Making Spices For So Many Years, Is Cinnamon And Cinnamon Really The Same?

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Aug. 21, 2020

Cinnamon and cortex are both very common seasonings in our daily life. To make delicious delicacies, cinnamon and cortex are both indispensable. Are these two things the same? What is the difference between cinnamon and cortex? The difference, the following Cinnamon Additives Manufacturer takes us to take a detailed look.



Comparison of cinnamon and cortex



Cinnamon is native to the Jamaican archipelago and belongs to the camphor family like cinnamon. The tree is about 3 meters tall. The bark is thicker and rougher than cinnamon, and the color is darker. Although cinnamon and cortex have a similar fragrance, it is sweeter and bitter than cinnamon. . Cinnamon is produced in China, Myanmar, Vietnam and other places. It is not uncommon to sell cinnamon powder as cinnamon powder in the market.



The main ingredients of cinnamon


There are three main varieties of cinnamon grown in my country: Imperata cinnamon (black oil cinnamon), red grass cinnamon (butter cinnamon), and cinnamon sand. Imperata cinnamon has good quality and high oil content. The main component of cinnamon is cinnamaldehyde, followed by cinnamyl acetate and Hydrocinnamic Acid. The composition of the essential oil in different parts of cinnamon is different. For example, the bark of Ceylon cinnamon contains 80% cinnamaldehyde and 8%-15% eugenol, while the cinnamon leaves contain 70% to 90% eugenol, and cinnamaldehyde is only 0 -4%; The root contains only 50% camphor, and does not contain eugenol and cinnamaldehyde.



application



Cinnamon comes in flake and powder form when used. Cinnamon has a long history as a traditional Chinese medicine and an important seasoning. It is recorded in Chinese medicine books as: tonic the door fire, to calm the liver through the four veins, to induce the fire to return to the yuan, and it has the effects of strengthening the heart, strengthening the stomach, expelling wind and preventing vomiting. Cinnamon is an indispensable raw material in the production of Chinese five-spice powder, Indian curry powder and other compound seasonings. It is mainly used to remove fishy mutton, marinate kimchi, stew, and soup. Some cinnamon slices are made into delicate spoons, which are used to scoop coffee and black tea, so that the sweet aroma can be incorporated into them. Cinnamon powder is not only convenient to use, but also used in various desserts, which will make the dessert taste more sweet and mellow. Cinnamon resin essential oil is also widely used in edible flavors, tobacco and daily chemical flavors.

 Hydrocinnamic Acid

Hydrocinnamic Acid


1. Plant source:

Both are Lauraceae plants. Cinnamon is the dry bark of cinnamon. Cassia bark is the bark of Tianzhu Gui, Yinxiang, Xiyexianggui, Chuangui, etc.




2. Appearance traits:

Both are groove-shaped or roll-shaped. Cinnamon: 0.2~0.8cm thick. The outer surface is gray-brown, slightly rough, and some gray-white markings can be seen; the inner surface is reddish-brown, slightly flat, with fine vertical lines, and the scratches show oil marks. The quality is hard and brittle, easy to break, the section is not flat, the outer layer is brown and rough, the inner layer is reddish brown and oily, and there is a yellow-brown line between the two layers. It is better to have thin skin and thick flesh, purple-red cross-section, oiliness, strong aroma, sweet and slightly spicy taste, and no residue when chewing. Cinnamon: 0.1~0.2cm thick. The outer surface is black-brown to black-brown, with off-white mottling, cork or fish scales falling off and showing moire-like depressions; the inner surface is reddish-brown to black-brown, flat, with very fine vertical lines, and no oil marks on the scratch. Hard and brittle, easy to break, flat section, gray outer layer, reddish brown inner layer, and yellow-brown rays between the two layers. The air is fragrant and cool, like camphor, with slightly sweet and spicy taste. The ones with thin skin and strong aroma are better.




3. Ingredients:

Both contain volatile oil (the main ingredient is cinnamaldehyde), cinnamon is about 1%~2%; cinnamon is about 1%, and the latter contains eugenol and so on.




4. Functions and indications:

Cinnamon: pungent, sweet, hot. Return to the kidney, spleen, heart and liver channels. Replenishing fire and assisting yang, leading to the source of fire, dispelling cold and relieving pain, promoting blood circulation and promoting menstruation. It is used for impotence, cold uterus, cold pain in waist and knees, kidney deficiency and asthma, dizziness due to yang deficiency, sore eyes and throat, cold pain in the abdomen, vomiting and diarrhea due to cold, cold hernia, dolphins, amenorrhea, dysmenorrhea. Do not take it if the Yin deficiency and fire are prosperous, while pregnant women take it with caution. Cinnamon: Xin, Wen. Guixin, liver, spleen, and kidney channels. Warm the spleen and stomach, dispel wind and cold, and clear blood vessels. Used for cold abdomen, chest fullness, vomiting, choking of the diaphragm, rheumatic arthralgia, loss of blood stasis, blood dysentery and intestinal wind. Those with yin deficiency and fire are not allowed to take it.




5. Cinnamon is similar to cortex.

Generally, cinnamon is mainly used as medicine; cinnamon is mainly used as a condiment for dishes. When using, if you see the above-mentioned cinnamon function and main treatment, you can add cinnamon to the dishes (but not as good as cinnamon soup and vegetable flavor), but "Spring and summer are forbidden"; if it is only used as a condiment for dishes, it is better to choose Cinnamon is generally sold in large Chinese medicine stores and hospitals, and the price is cheap.




Summary:

Cinnamon is thick, cinnamon is thin, cinnamon is light, and cinnamon is dark. My actual feeling in the condiment shop is that cinnamon rolls are small and cinnamon rolls are large. Cinnamon has a strong flavor, but cinnamon has a weak flavor. Cinnamon makes vegetable stew, and cinnamon makes coffee and cakes.



Through the above introduction, I believe everyone knows that cinnamon and cinnamon are not the same, and there are still differences between the two seasonings, so we also learned the difference between cinnamon and cinnamon. I believe everyone understands the difference between cinnamon and cinnamon. Therefore, when cooking different dishes, you must choose the right seasonings to make delicious dishes.