Both cinnamon and cinnamon bark come from the camphor plant, both commonly used spices that are often used in kitchen cooking, but they differ significantly in terms of color, shape, taste, and use. First of all, cinnamon refers to the oily camphor bark produced in China, while cinnamon refers to the cinnamon bark of Europe and the Mediterranean.
First, the color difference.
The color of cinnamon is usually brownish-red or dark brown, while the color of cinnamon bark is usually black-brown or reddish-brown, which is darker than cinnamon.
Second, the shape is different.
Cinnamon is usually shaped in long strips or flakes, whereas cinnamon bark is usually shaped in long strips or short flakes with fine particles on the surface.
3. Taste difference.
The flavor of cinnamon is more intense, with slightly sweet, slightly bitter, spicy, and aromatic flavors, while the taste of cinnamon is more elegant, with a fragrant and slightly bitter taste.
Fourth, the difference in use.
Cinnamon is commonly used in cooking to make desserts and beverages such as cinnamon bread, cinnamon tea, etc., and can also be used in roasted meats and pickled foods, whereas cinnamon bark is commonly used in stewed meats and spice recipes such as stewed chicken, beef stew, etc.
In addition, cinnamon and cinnamon also have different applications in Chinese medicine. Cinnamon is mainly used to dispel cold in the warmth, invigorate blood circulation, etc., while cinnamon bark is mainly used to improve appetite, promote gastrointestinal peristalsis, and help patients improve the symptoms of indigestion.
In short, cinnamon has too many good effects, and its meaning is also very good, and it can also play an embellishment role in life. Although both it and cinnamon can be used as a spice in cooking, there are distinct differences in terms of color, shape, taste, and use. When using it, you need to choose according to the characteristics of the dish and personal taste.