Cinnamon bark is the skin of the cinnamon tree, the skin can still live after peeling off.

Each time after peeling the bark you need to promptly apply medicine to the wound and wrap it with plastic wrap to avoid infection from exposure to moisture. Cinnamon has a strong flavor and is a commonly used spice in life. Cinnamon tree during the growth of the environmental requirements are relatively high, mostly distributed in the southern region of China, preferring a warm, moist environment. The growing season has a high demand for water and nutrients, and management must be strengthened.

Cinnamon scientific name Chai Gui, also known as cinnamon, official cinnamon or incense cinnamon, for the camphor family, camphor plant geranium cinnamon, yinxiang, fine-leafed incense cinnamon, cinnamon, or Chuan Gui and other bark of the common name. This product is commonly used as a traditional Chinese medicine and as a food spice or cooking seasoning. After the peeling is completed, as long as the bast is still preserved, it can continue to survive and transport sufficient nutrients to maintain normal growth.

Cinnamon Bark Tree

Generally refers to the wild yellow cinnamon, which is a small tree up to 6 meters tall; the bark is grayish-brown and has a cinnamon scent. The bark is sweet and spicy, aromatic, Hunan Qianyang area with the bark as cinnamon bark for medicine, the effect of the same cinnamon bark, but also put the bark into the wine as wine spices; flowering April-June, fruiting July-August.

Produced in western Hunan, Hubei, Sichuan, Jiangxi, Guangdong and Fujian. Born in broad-leaved evergreen forests or bamboo forests on mountain slopes, 500-1600 m above sea level.

Refer to Baidu Encyclopedia--Wild Yellow Cinnamon