Name: 不同種類的肉桂在用於烘焙時味道是否真的不同？ (Do different kinds of cinnamons actually taste different when used in baking?)
Uploaded: 2024-12-05T22:10:11.000Z
Duration: 1 min 52 s

副詞型分詞構句

Do different cinnamon actually taste different when using baking?

不同的肉桂在烘焙時味道是否真的不同？

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？

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 using 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 Ceylon cinnamon, often referred to as true cinnamon, and cassia cinnamon.

最常見的兩種肉桂是錫蘭肉桂（通常稱為真肉桂）和桂皮肉桂。

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

有些人可能會說錫蘭肉桂的味道更復雜、更微妙，但盲品表明，大多數人都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.

結果沒有定論，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，大多數品嚐者發現，肉桂在簡單糖漿中品嚐起來味道不同。

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。