the differences are usually subtle and might  not be discernible, especially when used in  

差異通常是微妙的，可能無法辨別，特別是在

baking or cooking. The two most common types  of cinnamon are Ceylon cinnamon, often referred  

烘焙或烹飪中使用時。兩種最常見的肉桂類型是錫蘭肉桂（通常被稱為

to as "true" cinnamon, and cassia cinnamon.  While some people may argue that Ceylon cinnamon  

“真正的”肉桂）和肉桂肉桂。雖然有些人可能會認為錫蘭肉桂

has a more sophisticated, subtle flavor, blind  tastings have suggested that most people cannot  

具有更複雜、微妙的味道，但盲品表明大多數人無法

tell the difference. The main flavor component  in cinnamon comes from a group of essential oils,  

區分。肉桂的主要風味成分來自一組精油，

which can vary slightly between different species  of the Cinnamomum genus. However, as mentioned,  

不同肉桂屬物種之間的精油成分略有不同。然而，如上所述，

these differences are typically so minor that  they won't significantly impact the flavor of your  

這些差異通常很小，不會顯著影響

baked goods. During a taste test conducted by the  Washington Post Food, various cinnamon types were  

烘焙食品的味道。在《華盛頓郵報食品》進行的口味測試中，測試了各種肉桂類型

tested, including dollar-store cinnamon and more  expensive variants. The results were inconclusive

，包括一元店肉桂和更昂貴的肉桂品種。結果尚無定論