Trout and salmon, cinnamon and cassia, blueberries and blueberries … There are many similar products that have nothing to do with each other. We explain the difference!
Parsnip and parsley root
These two root vegetables are so similar that even real cooks confuse them. And in vain! In contrast to the appearance, their taste and aroma are completely different, although they belong to the roots similar to those of the carrot to the same Celery family. Parsnip (lat. Pastinaca) – fleshy long root of light color. It has a sweet-spicy taste and a subtle aroma of anise (especially greens). Before the advent of potatoes in Europe, parsnips were eaten along with turnips, but then they lost their popularity.
Parsley root (lat. Petroselinum crispum) The yellowish-white color is sometimes called the “white root” and is usually thinner and longer than parsnips. The root has a sweetish taste and pleasant aroma, therefore it is mainly used as a seasoning.
Parsley root is easy to identify with green leaves
Salmon and trout
These two fish belong to the salmon family, so they are quite similar in filleted form. Salmon fillet, aka Atlantic salmon (lat. Salma salar), usually lighter and fatty.
Trout, for example, rainbow trout (Latin Oncorhynchus mykiss), has denser meat with less fat and may have a richer red color. Trout can also be river, unlike salmon.
Salmon is lighter and fatter than trout
Cinnamon and cassia
Real or Ceylon cinnamon (lat. Cinnamomum zeylanicum or Cinnamomum verum) Is the inner bark layer of a small evergreen shrub native to Sri Lanka and South India that is cut from young two-year-old stems. When dry, strips 0.5 mm thick are twisted into multilayer tubes – each light brown cinnamon stick contains 6-10 layers of such strips. Due to its fragility, you can often find real cinnamon already in ground form. Its aroma is subtle and warming.
Cassia (lat.Cinnamomum aromaticum or Cinnamomum cassia) – a relative of cinnamon, but is the bark of another tree, native to southern China. Chinese cinnamon can reach 15 meters in height, the bark is cut from mature trees, also removing the top layer, so it is too dense, hard and twisted quite a bit, more often only on one side. Cassia sticks are difficult to break and grind, even with a coffee grinder (up to 2 mm thick), so it keeps well. It has a pungent odor and a pungent-spicy taste.
Cinnamon and cassia
Blueberries and blueberries
For a long time, many called all little dark blue berries blueberries, until … the gonobel appeared. Remember once and for all: blueberries (aka gonobel) are powerful and fleshy berries with a dark blue shell with a white bloom, and their flesh is light and dense. They can be found on store shelves at any time of the year, they also decorate baked goods – blueberries are stored for a long time. The taste of blueberries is sweetish, and the berries do not have a special aroma.
Blueberries are much smaller, usually dark blue or black, and have a deep purple flesh. The shell breaks easily, and the juice is so dyed that it is often used as a natural vegetable dye to permanently dye food or even fabrics red, purple and blue. The blueberry taste is no less bright, the same “blueberry”.
Blueberry berries are quite small, they grow several pieces on a branch
Cumin and cumin. And more zira
These seeds will drive crazy anyone who decides to figure out how they differ. Cumin (lat. Carum carvi) Is a fragrant herb of the Umbrella family, common in Europe, which is also called meadow cumin, mountain cumin and false anise. The elongated brown caraway seeds have been dried and used as a spice since the days of Mesopotamia. Today it gives the characteristic taste of rye bread in Germany, and the Czechs add it with garlic to pork.
The seeds of the cumin, known since biblical times (lat. Cuminum cyminum). This plant is also from the Umbrella family, only native to Central Asia. Since ancient times, cumin has been called “Roman cumin” in Russia. Cumin, unlike cumin, is not very popular in Europe, but it is respected in Latin America, the Maghreb, Asia and India. It is this spice that is called zira in Central Asia!
Cumin seeds, but that’s not certain
Barberry and goji berries
Both are sour-spicy red berries with an incredibly vitamin composition. Common barberry (Berberis vulgaris) is a very thorny shrub from the Barberry family, common in European countries, and in North America, and in Central Asia. Barberry berries have a sour-pungent taste, are used in cooking for canning, making jam (there is a lot of pectin in berries) or fruit compotes. In dried form, barberry is used as a seasoning during the preparation of pilaf.
Goji berries are the fruits of the herbaceous plant, the common wolfberry or berber wolfberry (Lycium barbarum), from the Solanaceae family, which is mainly found in China. It is the goji that is called the wolf berry (not all wolf berries are toxic). Goji berries are larger than barberry – their size is up to 2 cm, their color is coral red, and inside there are a large number of small seeds. Outwardly, it is extremely difficult to distinguish dried goji from dried barberry, but the taste is easier: goji are softer, fleshy and have fewer seeds. They use goji without heat treatment – adding it as a useful ingredient to various dishes: cereals, yoghurts, salads.
Barberry and goji berries