remove fishy smell, relieve boredom, remove peculiar smell, adjust taste, increase fragrance and smell, and promote appetite.

Cinnamon bark is rich in fragrance, and it is often used to cook raw materials with strong fishy smell, which can remove fishy smell from meat dishes and make people's appetite increase greatly. It also has the functions of removing odor, adjusting taste, increasing fragrance and promoting appetite, and is suitable for seasoning fishy tableland materials.

Cinnamon bark is commonly used in combination with other medicines, and rarely used alone. It is mainly used in dishes such as stewed, roasted, boiled and stewed livestock and beasts, and is the main seasoning in brine. It is also the main ingredient of spiced powder and the main ingredient of compound spices such as thirteen spices and curry powder. It is also the main spice in meat processing and the source of special flavor and aroma. It is also widely used in spicy hot pot and braised dishes, and the dosage is 5 ~ 11 grams.