The difference between cinnamon and cinnamon;
1. Cinnamomum cassia is the dried bark of Cinnamomum cassia. Cinnamon is the bark of Tenjikukatsura, Yinxiang, Cinnamomum tenuifolium and Cinnamomum cassia.
2. Cinnamon is better, with fine skin and thick meat, purple cross section, heavy oil, strong fragrance, sweet and slightly spicy taste, and no residue when chewed. Cinnamon: fragrant and cool, like camphor, slightly sweet. Thin skin and strong fragrance are better.
3. Cinnamon: pungent, sweet and hot. It belongs to kidney, spleen, heart and liver meridians. It can tonify fire, help yang, induce fire to return to the source, dispel cold and relieve pain, promote blood circulation and dredge menstruation. It can be used for impotence, palace cold, cold pain in waist and knees, asthma due to kidney deficiency, dizziness due to yang deficiency, red eyes and sore throat, cold pain, vomiting and diarrhea due to deficiency of cold, cold hernia, dolphin running and amenorrhea.
Cinnamon: pungent and warm, centering on heart, liver, spleen and kidney meridians, warming spleen and stomach, dispelling cold and promoting blood circulation. Used for abdominal cold, chest fullness, vomiting, diaphragmatic choking, rheumatic joint pain, traumatic injury, blood stasis and diarrhea, and intestinal wind. It is forbidden for those with yin deficiency and excessive fire.
Cinnamon and cinnamon are different. Generally, cinnamon is mainly used as medicine. Cinnamon is mainly based on dishes and spices.
The difference between cinnamon and cinnamon
Cinnamomum cassia in Lauraceae.
Bark has fragrance, also known as cinnamon, which can be used as spice. It tastes similar to cinnamon from Ceylon, but it is hotter, less delicious and thicker than cinnamon. Cinnamon bark contains volatile oil 12%, and cinnamaldehyde (C9H8O) is the main component.
Cinnamon bark is used as a condiment in dishes, especially liqueur and chocolate. Southern Europeans prefer cinnamon to cinnamon, while in North America, cinnamon powder is sold indiscriminately, whether it is cinnamon from China or cinnamon from Ceylon.
Peel cinnamon bark from stems and branches, dry it, and roll it into rolls. Some varieties are scraped.
The scraper is thin and bright reddish brown, and the uncut bark is thick and gray. Cinnamon powder is reddish brown.
The fragrance of cinnamon made in China is slightly lower than that of cinnamon made in Viet Nam and Indonesia. All three are fragrant, sweet and spicy. Cinnamon from Vietnam (Cinnamon from Saigon) has the best texture.
Immature fruits of Cinnamomum cassia and Cinnamomum cassia (C. loureirii) in China are planted on hard and wrinkled taupe cup-shaped calyx, usually 1 1 mm (0.4 inch, with calyx tube); The upper part is about 6 mm (0.25 inch) in diameter, and the calyx tube is removed and dried in the sun, which is called cinnamon bud. It has the fragrance of cinnamon and the sweet and spicy taste of cinnamon, and is used for food seasoning.
Cinnamon Cassie (English) Chinese cinnamon, cinnamon is also called Yugui, Gui Mu Gui, Shui Mu Gui, Tonggui, Da Gui Gui, Spicy Gui and Gui. The source is the bark of Cinnamomum cassia of Lauraceae.
Evergreen tree in plant form, fragrant. Bark grayish brown, young branches with four edges, grayish yellow.
Leaves alternate or subopposite, leathery, oblong to suborbicular, with short apex, wedge-shaped base, green and shiny top, and three veins at the base; Petiole. Panicle axillary; Tepals 6, white; Fertile stamens have 9 or 3 whorls, the inner whorl has 2 glands at the base of filaments, and the ovary is ovoid.
Berry is purple-black, oval, with shallow cup-shaped receptacle. The flowering period is June-August, and the fruiting period is June 10- February-March of the following year.
Mostly for cultivation. Produced in Yunnan, Guangxi, Guangdong and Fujian.
Plant bark and branch bark for 5~ 10 years longer than in autumn, and collect them and dry them in the sun or in the shade. Features: this product is shallow groove or drum-shaped, with a length of 30~50cm, a width of 3~ 10cm and a thickness of 2 ~ 8 mm ..
The outer surface is grayish brown, slightly rough, with lateral microprotrusion lenticels and fine wrinkles; The inner surface is brownish red, smooth, with fine longitudinal lines and oil stains. Hard and brittle, with granular cross section, brown outer layer, reddish brown inner layer and oily shape, with 1 light yellow lines (stone cell zone) between the two layers.
Rich in flavor, sweet and spicy. The chemical composition contains volatile oil, which contains cinnamaldehyde, cinnamoyl acetate, eugenol, cinnamic acid, benzoic acid acetic acid, cinnamoyl diterpenoid alcohol and cinnamoyl diterpenoid alcohol.
It tastes spicy and sweet. Function: It is mainly used to tonify fire, strengthen yang, induce fire to return to the source, dispel cold and relieve pain, promote blood circulation and dredge menstruation.
It can be used for impotence, palace cold, heart cold and pain, vomiting and diarrhea due to deficiency cold, amenorrhea, dysmenorrhea, warming meridians and dredging veins. The chemical composition contains volatile oil, which contains cinnamaldehyde, eugenol, tannin and mucus.
Note: "Ceylon Cinnamomum cassia" mainly produced in Sri Lanka is the inner skin of Ceylon Cinnamomum cassia, often 10~40 pieces are overlapped and rolled into slender tubes or double-layer tubes, each piece is about 0.5mm thick, and the outer surface is yellow-brown, smooth and wavy with longitudinal stripes. Cinnamon bark is also called sky blue laurel, and Guangdong folks call it "impression".
It belongs to Cinnamomum of Lauraceae. China, Guangdong, Fujian, Zhejiang, Sichuan and other provinces have production.
As aromatic condiment, cinnamon oil can also be extracted. Cinnamon oil is an important spice in food industry and can also be used as medicine. Plant Morphology ① Tenjikukatsura (Herbal Medicine), also known as Cinnamomum cassia, Laurel (Outline), Cinnamomum cassia, Cinnamomum cassia and Cinnamomum cassia.
Evergreen trees, up to 17 m. Bark is black and fragrant.
Simple leaves alternate, alternate and opposite near branches; Slightly like leather; Oblong or ovoid, 9~ 12 cm long and 3~5 cm wide, with blunt apex, sharp base, whole margin, dark green luster at the top and slightly light at the bottom; There are 3 off-base veins, and 1~2 pairs of lateral veins branch from the upper part of the central main vein; The petiole is smooth. 5~6 flowers, umbels, born in the axils of new branches; Flowers small, tubular at the base, perianth 6-lobed, 2-whorled, broadly ovoid or oval, and 3-whorled inner whorls longer; 9 stamens, arranged in 3 rounds, the outer 2 rounds of anthers are inward, the filament base has no glands, the third round of anthers is outward, the filament base has 2 glands, and the innermost one has 1 round of staminodes; Pistil 1, superior ovary, columella.
Berry is spherical, dark purple, with persistent calyx tube at the base, entire. Flowers bloom in June.
The fruit maturity is 65438+February. Born in Shan Ye or planted in gardens.
Distributed in Guangdong, Zhejiang, Hunan, Hubei, Sichuan and other places. The fruit of this plant (Cinnamomum cassia) is also used as medicine, which is detailed in another article.
Various papers 1. Herbal notes: treating abdominal cold and blood gas swelling and pain. 2. Herbal medicine of sea medicine: warm the waist and feet, be disgusted with blood after breaking, and treat blood dysentery and intestinal wind. Its technology is the same as Guixin's.
Efficacy: Cinnamon bark is fragrant because it contains volatile oil, which can make meat dishes smell fishy and greasy, fragrant and delicious, and then increase appetite. Adding cinnamon into daily diet may help to prevent or delay type II diabetes caused by old age.
According to the British magazine "New Scientist", cinnamon can reactivate the ability of fat cells to respond to insulin and greatly accelerate the metabolism of glucose. Adding 1/4 ~ 1 spoon cinnamon powder to drinks or liquid foods every day may play a preventive role in type II diabetes.
Cinnamon bark contains phenylacrylic acid compounds, which have therapeutic effect on benign prostatic hyperplasia, can increase blood flow of prostate tissue and promote the improvement of local blood flow. Chinese medicine believes that cinnamon is hot, which has the functions of warming stomach and dispelling cold, promoting blood circulation and relaxing muscles and tendons, dredging veins and relieving pain and diarrhea.
3. Sichuan Traditional Chinese Medicine: Benefiting liver and kidney, dredging meridians, dispelling cold, removing dampness, warming waist and knees, and stopping vomiting. It can be used for treating pain in bones and muscles, abdominal pain due to cold diarrhea, cholera vomiting, diaphragmatic choking, chest fullness, cold hernia of bladder, cold pain in waist and knees, rheumatic joint pain, traumatic injury, and blood stasis.
Pungent, warm and nontoxic. Component leaves and bark contain volatile oil (cinnamaldehyde and methyl cinnamate) and organic acid (cinnamic acid).
Draw the difference between cinnamon and cinnamon
1. Cinnamomum cassia: plants, genera and development. Cinnamomum cassia is an evergreen plant of Cinnamomum camphora.
The height of wild osmanthus trees exceeds 10 meter. Cinnamon is made of fresh and high-quality bark, and the bark is peeled off, and the soft material on the outer layer is removed. It is dried for 3-4 days, and the bark is peeled off near the center of the trunk, so that cinnamon becomes a superior product.
Cinnamon is one of the earliest spices discovered and applied by human beings. Cinnamon is native to Sri Lanka and southern India. It is one of the essential spices for ancient religious ceremonies and the preservation of Egyptian mummies.
Cinnamon is sweet and slightly fragrant. Since ancient times, it has been regarded as a symbol of love and yearning, and it is also the best gift to pay tribute to princes and nobles. Legend has it that in order to mourn the death of his beloved wife, a monarch in ancient Rome looted all the cinnamon in Rome and burned it centrally to show his love for his beloved wife.
According to legend, holding cinnamon is also an expression of mourning for the dead. In the navigation era of15-16th century, cinnamon was also one of the spices sought by explorers who crossed the ocean.
1636, Dutch businessmen first plundered and processed cinnamon in Sri Lanka and monopolized the cinnamon market. In order to maintain high profits, they burned the overproduced cinnamon. 2. Comparison between Cinnamomum cassia and Cinnamomum cassia. Cinnamomum cassia is native to Jamaica Islands and belongs to Cinnamomum camphora like Cinnamomum cassia. The tree is about 3 meters high, and its bark is thicker, rougher and darker than cinnamon. Although cinnamon and cinnamon have similar fragrance, the sweetness of cinnamon is sweeter than that of cinnamon.
Cinnamon is produced in China, Myanmar, Viet Nam and other places, and it is not uncommon to sell cinnamon powder as cinnamon powder in the market. 3. The main components of Cinnamomum cassia There are three varieties of Cinnamomum cassia planted in China, namely Cinnamomum cassia (black oil cinnamon), Cinnamomum cassia (butter cinnamon) and Cinnamomum cassia.
Cinnamomum cassia bark of imperata rhizome has good quality and high oil content. Cinnamaldehyde is the main component of Cinnamomum cassia, followed by cinnamyl acetate and cinnamic acid.
The components of essential oil in different parts of Cinnamomum cassia are different. For example, cinnamon bark in Ceylon contains 80% cinnamaldehyde and 8%- 15% eugenol, while cinnamon leaves contain 70%-90% eugenol and cinnamaldehyde is only 0-4%. The root only contains 50% camphor, and does not contain eugenol and cinnamaldehyde. 4. The application of cinnamon is flaky and powdery.
Cinnamon has a long history as a traditional Chinese medicine and an important seasoning. It is recorded in Chinese medical classics as follows: nourishing life and activating fire, calming the liver and activating four veins, and inducing fire to return to the yuan, which has the effects of strengthening the heart and stomach, expelling wind and stopping vomiting. Cinnamon is an essential raw material for making compound seasoning, such as China spiced powder and Indian curry powder, which is mainly used for deodorizing, pickling pickles, stewing and making soup.
Some slice cinnamon into exquisite spoons, which are used to hold coffee and black tea, so that its sweet aroma can be integrated into it. Cinnamon powder is not only convenient to use, but also used in various desserts, which will make the dessert taste sweeter and mellow.
Cinnamon resin essential oil is also widely used in food essence, tobacco essence and daily chemical essence. Cinnamon is different from cinnamon. Generally, our name is Cinnamomum cassia, also called China Cinnamomum cassia.
It is the bark and stem epidermis of Cinnamomum cassia, which is made by drying. The finished product is curled into a cylindrical or semi-cylindrical shape.
Native to Vietnam and the eastern foothills of Himalaya, China, Yunnan and Guangdong provinces produce the most. Cinnamomum cassia (Cinnamomum cassia in Sri Lanka) is the inner bark part of Cinnamomum cassia tree.
The finished product is smooth inside and outside, and 8- 10 is rolled into a roll. Produced in Sri Lanka.
Cinnamon, cinnamon is a kind of? What's the difference?
Cinnamomum cassia and Cinnamomum cassia are not the same. The specific differences are as follows: Cinnamomum cassia is the dry bark of Cinnamomum cassia, while Cinnamomum cassia is the bark of Tianmu Mountain, Yinxiang, Cinnamomum cassia and Cinnamomum cassia.
Cinnamon has fine skin, thick meat, purplish red cross section, heavy oil, strong fragrance, sweet and slightly spicy taste, and no residue when chewed. Cinnamon is fragrant and cool, like camphor, slightly sweet, especially with thin skin and rich aroma.
Although cinnamon and cinnamon are small, they are different. Generally speaking, cinnamon is mainly used as medicine, and cinnamon is mainly used as seasoning.
Extended data:
Cinnamomum cassia belongs to Lauraceae. Cinnamomum camphora is a medium-sized tree with grayish brown bark. Leaves alternate or subopposite, oblong to suborbicular, leathery, with cartilaginous margin, involucre, green, shiny, hairless and stout petiole.
Panicle axillary or subterminal. Flowers white, perianth lobes, filaments pilose, flat, anthers ovoid and oblong, ovary ovoid.
Fruit oval, dark purple when mature, glabrous, receptacle shallow cup-shaped. The flowering period is from June to August, and the fruiting period is10-65438+February.
2. Cinnamomum cassia, scientific name: Cinnamomum cassia, also known as Cinnamomum cassia, is the general name of Cinnamomum cassia plants such as bark and impression of Lauraceae, Cinnamomum cassia or Cinnamomum cassia. This product is edible spice or cooking seasoning.
The original plants of commercial Cinnamomum cassia are complex, and there are about ten species, all of which are Cinnamomum plants of Lauraceae. There are 8 species commonly used in various places, among which there are mainly osmanthus trees, blunt Ye Gui, Indian prints and South China osmanthus. Most of them are used locally.
Various varieties were used as spices in ancient western countries. It is used to flavor stews in Chinese food and is one of the ingredients of spiced powder.