What Is Cinnamomum Cassia?

Cinnamon, scientific name: Chai Gui ^[1] , also known as: Xianggui, is the general name for bark of camphor, camphor genus Tianzhugui, Yinxiang, Xiangyegui or Chuangui. This product is a food spice or cooking seasoning. The original plants of the commercial cinnamon bark are relatively complicated, with about ten species, all of which are Cinnamomum camphora plants. There are 8 species commonly used in various places, among which the other species, such as laurel tree, laurel leaf cinnamon, yin xiang, and south China laurel are mostly used for regional medicine. Various varieties were used as spices in ancient Western times. It is used in Chinese food to flavor stew and is one of the ingredients of spiced powder. Is one of the earliest spices used by humans. Cinnamon was mentioned in historical records of 2800 BC; the name of cinnamon was also mentioned in Western Bibles and ancient Egyptian documents. Prior to the Qin Dynasty, cinnamon was as famous as a condiment for meat in China. Cinnamon is a kind of cinnamon of the family Camphor, which is called "Yinxiang" in Guangdong folk. China's Guangdong, Fujian, Zhejiang, Sichuan and other provinces all produce. Used as an aromatic condiment, in addition to extracting cinnamon oil, an important spice for the food industry, it is also used in medicine. Cinnamon, also known as Xiang Gui, was one of the earliest spices used by humans.

Arbor, up to 20 meters in height and 20 cm in diameter at breast; bark gray-brown with aroma. The branches are cylindrical,

Born in an evergreen broad-leaved forest on a hillside or valley or by the water, 1180-1930 meters above sea level. ^[1]

Produced in western Yunnan. Nepal, Bhutan, and India. ^[2]

Cinnamon is divided into bucket cinnamon, thick cinnamon and thin cinnamon. Barrel cassia is the skin of tender cassia, fine, clean, sweet, savory, earthy yellow, and the best quality. It can be chopped to make stir-fried condiments; thick cinnamon skin is rough, thick, and the skin color is purple, stewed. The meat is best used; thin cinnamon has a fine outer skin, thin texture, thin taste, and less flavor. The skin is gray and the skin is red and yellow. The use is the same as that of thick cinnamon.

Microscopic identification

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China's Hometown of Cinnamon: Places with titles of China's Hometown of Cinnamon: Gaoyao City, Guangdong Province, Luoding City, Guangdong Province, Yunan County, Guangdong Province, Teng County, Wuzhou City, Guangxi, Fangchenggang City, Guangxi and other counties.