Cinnamon, also known as Yugui, Mugui, Yushu, Dagui, Spicy Gui, Pingan Tree, Chinese Cassia, is the dried bark of Lauraceae Cinnamon. The bark is fragrant and can be used as a spice. The taste is similar to that of cinnamon from Sri Lanka, but it is more spicy, not as delicious as cinnamon, and thicker than cinnamon. In North America, cinnamon powder is sold together indiscriminately regardless of whether it is from China or Sri Lanka.
The cinnamon bark is peeled from the stems and branches, set aside to dry, and then curled into a roll. Some varieties are scraped. The scraper is thin and bright reddish brown, and the unscraped bark is thick and gray. Cinnamon powder is light reddish brown. The scent of cinnamon produced in China is slightly inferior to those produced in Vietnam and Indonesia. All three are aromatic, sweet and spicy. The immature fruits of Cinnamomum cassia and Cinnamomum lanceolata are adjoined in hard and wrinkled gray-brown cup-shaped calyxes, usually 11 mm long; the upper part is about 6 mm in diameter. The calyx tube is dried and called cinnamon buds. It has the aroma of cinnamon and the sweet and spicy taste of cinnamon. As a High-Grade Flavors, it is used for food seasoning.
Originally produced in China, it is now widely cultivated in tropical and subtropical regions in Guangdong, Guangxi, Fujian, Taiwan, Yunnan and other provinces, especially in Guangxi. India, Laos, Vietnam to Indonesia and other places also exist, but most of them are artificial cultivation.
Cinnamon tastes sweet and sweet, hot in nature, enters the kidney, spleen, and bladder meridian; has the effects of nourishing Yuanyang, warming the spleen and stomach, removing cold accumulation, relieving pain and relieving diarrhea; Indications for life-span fire failure, cold limbs, weak pulse, death yang Deficiency, abdominal pain, diarrhea, cold hernia, cold pain in the waist and knees, amenorrhea, gall, yin and gangrene flow, and deficiency and yang floating above.
Cinnamon has a fragrant smell, and it has the effects of enhancing flavor, enhancing freshness, removing foreign substances, antiseptic, and promoting appetite in Sichuan-style cold stewed dishes. Oil cinnamon is the skin peeled from the cinnamon tree that is very large during the growth period. It is thicker and larger than the general cinnamon, and the oil content is particularly high. It is used in Sichuan stewed dishes to remove the abnormality and increase the aroma, and the fragrance is longer.
Cinnamon should be selected for gray-brown epidermis, reddish-yellow inner skin, thin skin, thick flesh, strong aroma, slightly sweet aftertaste, no insects, no mildew, and dry quality.
If necessary, please contact the Cinnamon Supplier