Cinnamon is the bark of the cinnamon tree, also known as cinnamon tree (Latin scientific name C.

cassia), referred to as cinnamon, an evergreen tree, 12-17m high. The bark is grey-brown, fragrant, and the young branches are slightly quadrangular. The leaves are alternate, leathery; oblong to nearly lanceolate, 8-17cm long, 3.5-6cm wide, with a pointed apex, blunt base, entire edge, green and shiny above, grey-green below, covered with fine pubescence.

Cinnamon has a fragrant aroma because it contains volatile oil, which can remove the fishy smell and relieve greasiness of meat dishes, making it fragrant and delicious, thereby increasing appetite.

Cinnamon is a food spice or cooking seasoning. The original plant of commercial cinnamon is relatively complex, with about ten species, all of which are plants of the genus Lauraceae. There are 8 species commonly used in various places, among which the main ones are osmanthus, Osmanthus obtusa, Cinnamomum cinnabar, Osmanthus sinensis and other species, which are mostly used in regional medicines. Various varieties were used as spices in ancient times in the West. It is used to flavor stews in Chinese cuisine and is an ingredient in five-spice powder.