And what is cinnamon anyway?

肉桂到底是什麼？

Well, you might think cinnamon is cinnamon, the things you put in cinnamon rolls and apple pie, right?

你可能會認為肉桂就是肉桂，就是放在肉桂卷和蘋果派裡的東西，對嗎？

As it turns out, it's not that straightforward.

事實證明，事情並非如此簡單。

So today we will dive deeper into the question of what cinnamon actually is, with CAA.

是以，今天我們將與 CAA 一起深入探討肉桂到底是什麼的問題。

Hi, I'm Xiao Xiao Lou, welcome to What People Also Ask, where I search something seemingly obvious and share with you some of its plot, aka People Also Ask, aka what other people are searching on Google that relate to your query.

大家好，我是小小樓，歡迎來到《人們還問什麼》，在這裡，我會搜索一些看似顯而易見的東西，並與大家分享其中的一些情節，也就是人們還問什麼，也就是其他人在谷歌上搜索的與你的查詢相關的內容。

Today's query is Saigon cinnamon, Ceylon cinnamon, and regular cinnamon.

今天的問題是西貢肉桂、錫蘭肉桂和普通肉桂。

What are the differences?

有哪些區別？

We will start by exploring what is cinnamon, what are the differences between different varieties, and are the differences actually matter?

我們將首先探討什麼是肉桂，不同品種的肉桂有什麼區別，這些區別是否真的重要？

So let's start with our first question, what is cinnamon?

那麼，讓我們從第一個問題開始，什麼是肉桂？

As it turns out, cinnamon is actually not one species.

事實證明，肉桂其實並不是一個物種。

Cinnamon refers to several plant species, and the commercial spice products they produce, all of which are part of the cinnamomum genus in the Lauraceae family.

肉桂是指幾種植物及其生產的商業香料產品，它們都屬於月桂科肉桂屬。

Only a handful of cinnamomum species are cultivated for their spices.

只有少數幾個肉桂品種是作為香料栽培的。

One of the most commercially available cinnamons is cinnamomum spherens, or C. velenicum, which is known as Ceylon cinnamon due to its origin in Sri Lanka, formerly called Ceylon, and is considered true cinnamon.

肉桂中商業化程度最高的一種是球形肉桂（cinnamomum spherens），或稱絨毛肉桂（C. velenicum），因其原產於斯裡蘭卡（舊稱錫蘭）而被稱為錫蘭肉桂，被認為是真正的肉桂。

However, the status of Ceylon cinnamon as the only true cinnamon is subject to ongoing debate and discussion.

然而，錫蘭肉桂作為唯一真正的肉桂的地位一直受到爭論和討論。

In addition to Ceylon cinnamon, the majority of cinnamon traded globally comes from three other species, often called Cassia.

除錫蘭肉桂外，全球交易的肉桂大多來自其他三個物種，通常稱為肉桂。

This kind of cinnamon includes 1 cinnamomum Burmani, aka Indonesian cinnamon, or Padang Cassia, 2 cinnamomum Cassia, aka Chinese cinnamon, or Chinese Cassia, 3 cinnamomum aka Saigon cinnamon, or Vietnamese Cassia.

這種肉桂包括 1 cinnamomum Burmani，又名印尼肉桂，或巴東肉桂；2 cinnamomum Cassia，又名中國肉桂，或中國肉桂；3 cinnamomum，又名西貢肉桂，或越南肉桂。

According to an article titled Cinnamon Market Size and Shared Analysis, Growth Trend and Forecast, published by Mortarintelligent.com, which is a market research and consulting firm providing insight and analysis on various industries and the market worldwide, in 2018, Indonesian and China were responsible for 70% of the world's cinnamon production, with Indonesian contributing nearly 40% and China 30%.

Mortarintelligent.com 是一家提供全球各行業和市場洞察與分析的市場研究與諮詢公司，其發表的題為《肉桂市場規模與共享分析、增長趨勢與預測》的文章稱，2018 年，印尼和中國的肉桂產量佔全球產量的 70%，其中印尼貢獻了近 40%，中國貢獻了 30%。

In the grocery store, specialty store, and online, cinnamomum usually label as one of the following, Saigon cinnamon, cinnamon, aka regular cinnamon, and Ceylon cinnamon.

在雜貨店、專賣店和網上，肉桂通常標為以下幾種之一：西貢肉桂、肉桂（又名普通肉桂）和錫蘭肉桂。

But what are the differences between them, and how do you know which is which?

但是，它們之間有什麼區別？

So what is the difference between Saigon cinnamon, regular cinnamon, and Ceylon cinnamon?

那麼，西貢肉桂、普通肉桂和錫蘭肉桂之間有什麼區別呢？

This question can be answered by two articles, one article titled The Difference between Saigon cinnamon and regular cinnamon, published by Lifestrong.com, which is a health and wellness website that provides information and advice, and another article titled Why is Saigon cinnamon stronger than Ceylon cinnamon, was published by Slowfoodgroup.com, which is an online retailer of artisanal spices, herbs, and gourmet ingredients.

有兩篇文章可以回答這個問題，一篇題為《西貢肉桂和普通肉桂的區別》，由提供資訊和建議的健康網站 Lifestrong.com 發表；另一篇題為《為什麼西貢肉桂比錫蘭肉桂強》，由手工香料、草藥和美食配料在線零售商 Slowfoodgroup.com 發表。

According to these two sources, the differences between Saigon cinnamon, regular cinnamon, and Ceylon cinnamon lies in their origin, flavor, and chemical composition.

根據這兩個來源，西貢肉桂、普通肉桂和錫蘭肉桂的區別在於它們的產地、味道和化學成分。

Within them, the only true cinnamon variety is Ceylon cinnamon.

其中，真正的肉桂品種只有錫蘭肉桂。

Sources from Cinnamomum Ferrentii.

來源於 Cinnamomum Ferrentii。

It is made from the inner bark of the tree, which naturally grows into sticks or quills as it dries.

它由樹的內皮製成，乾燥後自然長成樹枝或鵝毛筆。

Sri Lankans remain the principal supplier of true cinnamon bark and its leaf oils.

斯里蘭卡仍然是真正的肉桂樹皮及其葉油的主要供應國。

It is considered the original and authentic form of cinnamon, with a distinctive flavor and aroma that sets it apart from other varieties.

它被認為是肉桂的原始和正宗形式，其獨特的風味和香氣使其有別於其他品種。

However, the notion of being the only true cinnamon is subjective and open to debate, as different cinnamon species and cultivars can also offer unique quality and benefit.

然而，"唯一真正的肉桂 "這一概念是主觀的，有待商榷，因為不同的肉桂品種和栽培品種也能提供獨特的品質和功效。

So in this case, the term true itself is subjective.

是以，在這種情況下，"真實 "一詞本身就是主觀的。

For now, you only need to know when people referring to the term true cinnamon, they are usually referring to Cinnamomum Ferrentii, aka Ceylon cinnamon.

現在，你只需要知道，當人們提到真正的肉桂時，他們通常指的是 Cinnamomum Ferrentii，又名錫蘭肉桂。

Kassia cinnamon, on the other hand, while are not quote-unquote true cinnamon, are the type you will find in most grocery stores and are considered to be more affordable.

另一方面，卡西亞肉桂雖然不是真正的肉桂，但在大多數雜貨店都能買到，而且價格更實惠。

One exception is Saigon cinnamon, which is a type of Kassia cinnamon, but it is regarded as a premium variant and is typically found in specialty stores or online.

西貢肉桂是一個例外，它是卡西亞肉桂的一種，但被視為高級品種，通常在專賣店或網上可以買到。

Other cinnamons that are simply labeled as cinnamon are usually Chinese cinnamon, aka Cinnamomum Kassia, or Indonesian cinnamon, aka Cinnamomum Bermini, which are two commercially available cinnamons that are considered to be more affordable.

其他簡單標為肉桂的肉桂通常是中國肉桂（又名 Cinnamomum Kassia）或印尼肉桂（又名 Cinnamomum Bermini），這兩種市售肉桂被認為更實惠。

Saigon cinnamon, regular cinnamon, and Ceylon cinnamon have distinct flavors due to their origin in different tree species.

西貢肉桂、普通肉桂和錫蘭肉桂由於源自不同的樹種，是以風味各異。

These trees contain varying amounts of a compound called cinnamonadahyde, which is responsible for cinnamon's flavor, aroma, and color.

這些樹含有不同數量的一種叫做肉桂醛的化合物，肉桂醛是肉桂的味道、香氣和顏色的主要成分。

The highest concentrations of this compound are found in Vietnamese varieties, such as Saigon cinnamon, aka Cinnamomum Loryroid.

這種化合物在越南品種中含量最高，如西貢肉桂（又名 Cinnamomum Loryroid）。

Consequently, Saigon cinnamon has a much stronger, spicier, and more intense flavor compared to regular cinnamon, while Ceylon cinnamon is considered delicate.

是以，與普通肉桂相比，西貢肉桂的味道更濃、更辣、更強烈，而錫蘭肉桂則被認為是細膩的。

To summarize, Saigon cinnamon, aka Cinnamomum Loryroid, also known as Vietnamese cinnamon, has the strongest flavor among all cinnamon varieties due to its high cinnamodahyde content.

總之，西貢肉桂（又名 Cinnamomum Loryroid），也被稱為越南肉桂，因其肉桂醛含量高，在所有肉桂品種中味道最濃。

Regular cinnamon usually refers to Kassia cinnamon, which includes Chinese cinnamon, Cinnamomum Cassia, and Indonesian cinnamon, Cinnamomum Bermini.

普通肉桂通常指卡西亞肉桂，包括中國肉桂（Cinnamomum Cassia）和印度尼西亞肉桂（Cinnamomum Bermini）。

Cassia cinnamon varieties are more widely available and are considered to be more affordable than true cinnamon and Saigon cinnamon.

肉桂品種的供應更為廣泛，被認為比真肉桂和西貢肉桂更實惠。

Ceylon cinnamon, Cinnamomum Theron, is considered true cinnamon and is originated from Sri Lanka.

錫蘭肉桂（Cinnamomum Theron）被認為是真正的肉桂，原產於斯裡蘭卡。

It has a more complex and delicate flavor compared to other varieties, and is particularly valued in English and Mexican desserts.

與其他品種相比，它的味道更復雜、更細膩，在英國和墨西哥的甜點中尤其受到重視。

So how do we tell Saigon cinnamon, regular cinnamon, and Ceylon cinnamon apart?

那麼，我們如何區分西貢肉桂、普通肉桂和錫蘭肉桂呢？

Well, you can tell them apart by just reading the label.

只要看一下標籤，就能把它們區分開來。

If you do not trust the label, you can tell them apart using various methods.

如果您不相信標籤，可以使用各種方法來區分它們。

For example, a study published in the Journal of Agriculture and Food Chemistry in March 2014 highlights that cinnamon that we commonly use comprises four primary cinnamon species, and demonstrates a simple, fast, and reliable analytical method that can be used to differentiate four different species of cinnamons.

例如，2014 年 3 月發表在《農業與食品化學雜誌》上的一項研究強調，我們常用的肉桂包括四個主要肉桂品種，並展示了一種簡單、快速、可靠的分析方法，可用於區分四個不同的肉桂品種。

In this study, the researchers obtained a 53-cinnamon sample from McCormick and Co.

在這項研究中，研究人員從麥考密克公司獲得了 53 個肉桂樣本。

Inc., which is an American food company that manufactures, markets, and distributes spices.

公司是一家生產、銷售和分銷香料的美國食品公司。

And then they put this sample into a special machine called a mass spectrometer, which analyzes them and creates a unique footprint for each cinnamon species.

然後，他們將樣本放入一種名為質譜儀的特殊機器中，質譜儀會對樣本進行分析，併為每種肉桂生成一個獨特的足跡。

These footprints are like graphs that show the amount of different parts in each cinnamon sample.

這些足跡就像圖表一樣，顯示了每個肉桂樣本中不同成分的數量。

By looking at and comparing these fingerprints, a scientist could see special patterns that were specific to each type of cinnamon.

通過觀察和比較這些指紋，科學家可以看到每種肉桂特有的特殊圖案。

This way, they could tell the four main cinnamon species apart from each other accurately.

這樣，他們就能準確地區分四大肉桂品種。

So what are the benefits and risks of Saigon cinnamon, Ceylon cinnamon, and regular cinnamon?

那麼，西貢肉桂、錫蘭肉桂和普通肉桂有什麼好處和風險呢？

According to a Healthline article, cinnamon has been studied for its potential health benefits, including managing blood sugar levels, promoting circulation, and providing beneficial antioxidants.

根據 Healthline 的一篇文章，肉桂的潛在健康益處已得到研究，包括控制血糖水準、促進血液循環和提供有益的抗氧化劑。

Some research suggests that cinnamon may help regulate blood sugar level, particularly in people with type 2 diabetes.

一些研究表明，肉桂有助於調節血糖水準，尤其是對 2 型糖尿病患者。

Additionally, cinnamon has been found to possess anti-inflammatory properties and may contribute to improved blood circulation.

此外，肉桂還具有抗炎特性，可促進血液循環。

However, more research is needed to fully understand the extent of this benefit, and individual response may vary.

不過，要充分了解這種益處的程度，還需要進行更多的研究，而且個人的反應可能會有所不同。

It is important to consult a healthcare professional before using cinnamon as a supplement or making significant dietary changes.

在使用肉桂作為補充劑或對飲食進行重大調整之前，一定要諮詢專業醫護人員。

In addition, too much cinnamon may cause health problems due to the presence of coumarin, a toxic compound found naturally in several plants, including cinnamon trees.

此外，過多食用肉桂可能會導致健康問題，因為肉桂中含有香豆素，這是一種天然存在於包括肉桂樹在內的多種植物中的有毒化合物。

Coumarin gives cinnamon its aroma, but excessive amount can lead to liver damage.

香豆素賦予肉桂芳香，但過量使用會導致肝臟受損。

So how much cinnamon is safe to eat?

那麼，吃多少肉桂才是安全的呢？

According to the European Food Safety Authority, a tolerable daily intake of coumarin is 0.05 mg per pound, 0.1 mg per kilogram of body weight.

根據歐洲食品安全局的規定，香豆素的每日耐受攝入量為每磅 0.05 毫克，即每公斤體重 0.1 毫克。

For Saigon cinnamon, this equates to about 1 teaspoon, 2.5 grams daily.

就西貢肉桂而言，這相當於每天 1 茶匙（2.5 克）。

Consuming cinnamon within this limit is considered safe.

在此範圍內食用肉桂被認為是安全的。

It is important to be cautious with intake due to the potential risks associated with high coumarin levels.

由於高水平的香豆素會帶來潛在風險，是以必須謹慎攝入。

The coumarin levels differ significantly between Saigon cinnamon, regular cinnamon, and Zalong cinnamon.

西貢肉桂、普通肉桂和扎龍肉桂的香豆素含量差異很大。

A study published in the National Library of Medicine titled Cassia cinnamon as a source of coumarin in cinnamon-flavored food and food supplements in the United States found that only a trace amount of coumarin in Zalong cinnamon, while cassia bark contains substantial levels.

美國國家醫學圖書館發表了一項題為《桂皮肉桂是美國肉桂味食品和食品補充劑中香豆素的來源》的研究，發現扎龍肉桂中只有微量的香豆素，而桂皮中含有大量的香豆素。

Therefore, Zalong cinnamon is considered to be a safer variety.

是以，扎龍肉桂被認為是更安全的品種。

Finally, I want to spend a little bit more time talking about the lesser-known Saigon cinnamon.

最後，我想再花一點時間談談鮮為人知的西貢肉桂。

So what is Saigon cinnamon?

那麼，什麼是西貢肉桂呢？

The question is answered by Wikipedia's Saigon cinnamon entry and another article titled What is Vietnamese Saigon cinnamon, published by whiteonricecouple.com.

維基百科的西貢肉桂條目和 whiteonricecouple.com 發表的另一篇題為《什麼是越南西貢肉桂》的文章回答了這個問題。

Whiteonricecouple.com is a food recipe and lifestyle blog run by Todd Porter and Diane Khoo, a photographer and food stylist duo, featuring diverse recipes, gardening tips, and travel stories.

Whiteonricecouple.com是一個美食食譜和生活方式博客，由攝影師託德-波特（Todd Porter）和美食造型師黛安-邱（Diane Khoo）二人營運，內容包括各種食譜、園藝技巧和旅行故事。

According to these two articles, Vietnamese Saigon cinnamon, scientifically known as cinnamomus floriroi, a type of cassia tree native to the mountain region of central and northern Vietnam.

根據這兩篇文章，越南西貢肉桂學名為 cinnamomus floriroi，是一種原產于越南中部和北部山區的決明子樹。

Among cinnamomus varieties, Vietnamese cinnamomus is considered to be the most aromatic due to its high concentration of essential oil, which accounts for its intense sweet and spicy flavor.

在肉桂品種中，越南肉桂被認為是最芳香的，因為它含有高濃度的精油，具有濃郁的甜辣味。

Harvesting process for Vietnamese cinnamomus typically takes place during the summer months, when the oil content is at its peak.

越南肉桂的採摘過程通常在夏季進行，此時油脂含量最高。

Once harvested, the bark is stripped and allowed to dry, which causes it to curl into long, curled strips measuring about 12 inch to 16 inch in length.

樹皮採摘下來後會被剝離並晾乾，使其捲曲成長條狀，長度約為 12 到 16 英寸。

These stripes are the most authentic form of Vietnamese cinnamon and are highly sought after by culinary experts.

這些條紋是最正宗的越南肉桂，深受烹飪專家的青睞。

Vietnamese Saigon cinnamon is often used in small quantities to enhance the flavor of various dishes, ranging from baked goods to stews to soup stocks.

越南西貢肉桂通常少量用於提升各種菜餚的風味，從烘焙食品到燉菜再到高湯，不一而足。

Its rich, sweet, and robustly spicy taste is often likened to red hot candy, setting it apart from other cinnamomus varieties that may be more subtle sweet or even lack sweetness altogether.

它濃郁、甜美、辛辣的味道經常被比作紅辣椒，與其他甜味更微弱甚至完全沒有甜味的肉桂品種截然不同。

Due to the high demand for this spice, it's not uncommon for merchants to mix in or add other inferior cinnamomus varieties to Vietnamese cinnamomus.

由於這種香料的需求量很大，商人在越南肉桂中混入或添加其他劣質肉桂品種的情況並不少見。

It is important to taste the cinnamomus before purchasing to ensure you are getting the authentic product.

重要的是，購買前要品嚐肉桂，以確保買到正宗產品。

The real deal should have an intense sweet and spicy flavor, reminiscent of red hot candy.

真正的糖果應該具有濃郁的甜辣味，讓人聯想到紅彤彤的糖果。

Vietnamese cinnamon is available in various forms, including whole bark, sheets, broken bark pieces, and powder.

越南肉桂有多種形態，包括整張樹皮、薄片、樹皮碎塊和粉末。

Each form has its own use in culinary application, but it's essential to be cautious when using Vietnamese cinnamon due to its potency.

每種肉桂在烹飪中都有自己的用途，但由於其藥效，在使用越南肉桂時必須謹慎。

When cooking with it, start with a small amount and adjust according to taste, as its high essential oil content can easily overpower a dish with cinnamon flavors.

使用它烹飪時，應從少量開始，然後根據口味進行調整，因為它的精油含量很高，很容易讓肉桂味的菜餚味道過濃。

Saigon cinnamon, although a popular marketing term, is somewhat misleading as it is not produced around Ho Chi Minh City, formerly known as Saigon.

西貢肉桂雖然是一個流行的營銷術語，但卻有一定的誤導性，因為它並非產自胡志明市（舊稱西貢）附近。

Instead, it is cultivated in the central highlands of Vietnam, particularly in the Qua Ninh province.

相反，它種植在越南中部高地，尤其是瓜寧省。

So can you use Saigon cinnamon for baking?

那麼，西貢肉桂可以用來烘焙嗎？

This question can be answered by an article titled What you should know before using Saigon cinnamon, published by Mashed.com, which is a website that provides food-related content, including recipe cooking tips, kitchen hacks, and insight into popular food brands and trends.

Mashed.com 是一家提供食品相關內容的網站，內容包括食譜烹飪技巧、廚房小竅門以及對流行食品品牌和趨勢的見解。

So according to this article, yes, you can use Saigon cinnamon for baking.

是以，根據這篇文章，是的，你可以用西貢肉桂來烘焙。

Although it has a more intense and papery flavor compared to Ceylon cinnamon, it can still add a unique earthy and spicy sweetness to your baked goods.

雖然與錫蘭肉桂相比，錫蘭肉桂的味道更濃郁、更紙質，但它仍能為烘焙食品增添獨特的泥土香和辛辣甜味。

Saigon cinnamon's strong flavor comes from a higher concentration of cinnamodide in its essential oil.

西貢肉桂的濃郁味道來自其精油中較高濃度的肉桂醛。

However, be mindful of its higher coumarin content, which can be toxic if consumed in large amounts.

不過，要注意它的香豆素含量較高，大量食用可能會中毒。

Here are some cooking tips and advice for using Saigon cinnamon in baking.

以下是在烘焙中使用西貢肉桂的一些烹飪技巧和建議。

One, start with a small amount.

第一，從少量開始。

Since Saigon cinnamon has a stronger flavor than Ceylon cinnamon and regular cinnamon, begin by using a smaller quantity than you would with Ceylon cinnamon and regular cinnamon.

由於西貢肉桂的味道比錫蘭肉桂和普通肉桂更濃，是以開始時使用的量要比錫蘭肉桂和普通肉桂少。

You can always add more if needed, but it's difficult to reverse the intensity once added.

如果需要，您可以隨時添加，但一旦添加就很難改變強度。

Two, taste and adjust.

二，品嚐並調整。

As you are preparing your recipe, taste your batter or dough and adjust the cinnamon quantity as needed.

在配製食譜時，請品嚐麵糊或麵糰，並根據需要調整肉桂的用量。

This will help you achieve the desired flavor without overwhelming the other ingredients in your dish.

這將有助於在不影響菜餚中其他配料的情況下實現所需的風味。

Three, pair with complementary flavor.

三，搭配互補口味。

Saigon cinnamon pairs well with flavors such as apple, pear, chocolate, nut, and warm spices like nutmeg, cloves, and allspices.

西貢肉桂與蘋果、梨、巧克力、堅果等口味，以及肉豆蔻、丁香和五香粉等溫暖的香料搭配，效果極佳。

Experiment with these combinations to create unique and delicious treats.

嘗試這些組合，創造出獨特美味的點心。

Four, be mindful of coumarin content.

四、注意香豆素的含量。

Remember that Saigon cinnamon has a higher coumarin content, which can be toxic in large amounts.

請記住，西貢肉桂的香豆素含量較高，大量攝入可能會中毒。

Limit your daily consumption to no more than one teaspoon per day.

每天的食用量不得超過一茶匙。

Five, use in both sweet and savory dishes.

五，可用於甜味和鹹味菜餚。

While Saigon cinnamon is a popular addition to sweet-like cookie, pies, and cakes, it can also be used in savory dishes.

西貢肉桂是甜味餅乾、餡餅和蛋糕的常用配料，也可用於製作鹹味菜餚。

Try using it in marinade, wraps, or as a spice in curry's recipe for a surprising twist.

嘗試將其用於醃製、包裹，或作為咖喱食譜中的一種香料，以獲得令人驚喜的變化。

Six, store properly.

六、妥善存放。

To maintain the freshness and potency of Saigon cinnamon, store it in an airtight container aware from heat, light, and moisture.

為保持西貢肉桂的新鮮度和功效，請將其存放在密閉容器中，避免受熱、受光和受潮。

It will help preserve its flavor and extend its shelf life.

這將有助於保持其風味並延長其保質期。

Following these tips, you can make the most of Saigon cinnamon's unique flavor profile, enhancing the taste of your baked good while also enjoying its potential health benefit.

根據這些提示，您可以充分利用西貢肉桂的獨特風味，在提升烘焙食品口味的同時，還能享受其潛在的健康益處。

But wait, do different cinnamon actually taste different when used in baking?

但是，不同的肉桂在烘焙中的味道真的不同嗎？

How much is the difference?

差別有多大？

So, do different cinnamon actually taste different when used in baking?

那麼，不同的肉桂在烘焙中的味道是否真的不同呢？

According to an article titled, True cinnamon is pricey, but is there any honest difference?

一篇題為《真正的肉桂價格不菲，但兩者之間真的有區別嗎？

Published on Chicago Tribune.

發表於《芝加哥論壇報》。

Yes, different types of cinnamon can taste different, with some subtlety in their flavors.

是的，不同種類的肉桂口感不同，味道也有細微差別。

However, the differences are usually subtle and may not be discernible, especially when used in baking or cooking.

不過，它們之間的差別通常很細微，可能無法辨別，尤其是在烘焙或烹飪時。

The two most common types of cinnamon are Saigon cinnamon, often referred to True cinnamon, and Cassia cinnamon.

最常見的兩種肉桂是西貢肉桂（通常稱為真肉桂）和桂皮肉桂。

While some people may argue that Saigon cinnamon has a more sophisticated, subtle flavor, blind tasting has suggested that most people cannot tell the differences.

有些人可能會說，西貢肉桂的味道更復雜、更微妙，但盲品表明，大多數人分辨不出兩者的區別。

The main flavor component in cinnamon comes from a group of essential oils, which can vary slightly between different spices of the cinnamon's genus.

肉桂的主要風味成分來自一組精油，不同的肉桂屬香料的精油成分會略有不同。

However, as mentioned, these differences are typically so minor that they won't significantly impact the flavor of your baked good.

不過，如前所述，這些差異通常很小，不會對烘焙食品的風味產生重大影響。

During a taste test conducted by Washington Post Food, different cinnamon types were tested, including dollar store cinnamon and more expensive variants.

在《華盛頓郵報食品》進行的一次口味測試中，測試了不同類型的肉桂，包括一元店的肉桂和更昂貴的肉桂。

The results were inconclusive, with both cheap and pricier cinnamons have fans and detractors.

結果並無定論，無論是便宜的肉桂還是昂貴的肉桂，都有支持者和反對者。

The overall flavor was a supermarket standard, suggesting that price and supposed quality do not always correlate with preference.

總體口味符合超市標準，這表明價格和所謂的品質並不總是與偏好相關。

In the end, most tasters found that the cinnamon tasted different when tasted in simple syrup.

最後，大多數品嚐者都發現，在簡單糖漿中品嚐肉桂的味道是不同的。

The differences were harder to discern when the cinnamon was used in cinnamon toast.

在肉桂吐司中使用肉桂時，差異更難辨別。

This suggests that the differences in flavor between different types of cinnamon become even less noticeable when used in baking or cooking.

這表明，在烘焙或烹飪中使用時，不同類型肉桂的風味差異會變得更加不明顯。

As such, it's often more practical to choose your cinnamon based on price rather than subtlety of flavors, unless you are using it in a context where its distinct flavor will be highlighted.

是以，選擇肉桂時，通常更實際的做法是根據價格而不是味道的微妙程度來選擇，除非您在使用肉桂時會突出其獨特的味道。

If you made it to the end of the video, chances are that you enjoyed learning what people also ask on Google, but let's face it, reading PAA yourself will be a pain, so here's the deal, I'll do the reading for you and upload a video compiling some fun PAA once a week.

如果您看完了視頻，您很可能喜歡瞭解人們在 Google 上也會問到的問題，但面對現實吧，自己閱讀 PAA 會很麻煩，所以這樣吧，我來幫您閱讀，每週上傳一段視頻，彙編一些有趣的 PAA。

All you have to do is to hit the subscribe button and the bell icon, so you won't miss any PAA report that I compile.

您只需點擊訂閱按鈕和鈴鐺圖標，就不會錯過我編寫的任何 PAA 報告。

So just do it right now.

所以，現在就去做吧。

Bye!

再見！