It also has a name "laurel leaf". The leaves of fragrant leaves are mostly alternate, with mellow and clear fragrance and pungent taste. Because of its strong flavor, it is often used as a condiment in cooking. Cinnamomum cassia is a common tree species in southern China, which has its unique growth habits and extensive functions.
Cinnamomum cassia is a Lauraceae plant, which adapts to the temperature of about 25℃. This kind of tree mainly comes from the Mediterranean. In the south of the Yangtze River in China, Jiangsu, Zhejiang and Fujian can all be planted.
Other common cooking condiments:
1. Illicium verum: Illicium verum, also known as Illicium verum, is an aromatic spice with sweet taste. After adding fragrance and tail fragrance to brine. Star anise is the main seasoning in spiced powder and the most important spice in brine.
2. Cinnamon bark: Cinnamon bark is an aromatic spice. Its taste is sweet and spicy, and it is a spice that has been emitting fragrance. Generally used in Sichuan brine, used in strong flavor ingredients, such as braised duck, rabbit meat, beef and so on. The ratio can be larger.
3. Fragrant leaves: Fragrant leaves are fragrant spices, emitting fragrance and light taste, but they will become more fragrant and bitter after a lot of cooking. Usually not too much.
4. Angelica dahurica: Angelica dahurica is an aromatic spice. The taste is spicy, bitter and rich in aroma. It has a very good effect on removing peculiar smell, fishy smell and peculiar smell. It needs to be matched with cloves and tsaoko, and the effect is better.
5. Zanthoxylum bungeanum: Zanthoxylum bungeanum is an aromatic spice with a special fragrance and numb taste, which plays an important role in spicy brine. The proportion should not be too much, too much will turn black.