Cinnamon bark is stripped from stems and branches, set aside to dry, and then curled into rolls. Some varieties are scraped. Scraped thin and bright reddish-brown, un-scraped bark thick and gray. Cinnamon powder is light reddish brown. Cinnamon from China is slightly less aromatic than that from Vietnam and Indonesia, all three of which are aromatic and have a sweet and spicy flavor. Vietnamese cinnamon (Saigon cinnamon) has the best texture. The immature fruits of Chinese cinnamon and oyster cinnamon (C. loureirii) are adnate to the hard, wrinkled, grayish-brown, cup-shaped calyx, usually 11 meters (0.4 trace including the calyx tube) long; the upper part is about 6 meters (0.25) in diameter, and the buds are known as cinnamon buds when they are removed and dried with the calyx tube. It has the aroma of cinnamon and the sweet and spicy flavor of cinnamon bark, and is used to flavor food.
Cortex Cinnamomi Cassiae
(English) Chinese Cinnam, Cassia Bark
AKA Jade Cinnamon, Oyster Cinnamon, Mushroom Cinnamon, Tubular Cinnamon, Big Cinnamon, Spicy Cinnamon, Gui.
Source The bark of Cinnamomum cassia Presl, family Camphoraceae.
Phytomorphology Evergreen tree, aromatic. The bark is gray-brown, and the young branches are four-angled and covered with gray-yellow hairs. Leaves alternate or subopposite, leathery, long elliptic to sublanceolate, apex mucronate, base product cuneate, green above, glossy, off-base ternate veins; petiolate. Panicles axillary; tepals 6, white; fertile stamens 9, in 3 whorls, inner filament whorl with glands 2 at base, ovary ovate. Berry purple-black, ellipsoid, with shallowly cupular pyrenes. Flowering from June to August, fruiting from October to February-March.
Mostly cultivated. Produced in Yunnan, Guangxi, Guangdong, Fujian.
Harvesting Strip the bark and branch bark of the tree cultivated for 5-10 years in the fall, and dry it in the sun or in the shade.
Characteristics The product is shallow grooved or rolled, 30-50cm long, 3-10cm wide or tube diameter, 2-8mm thick, the outer surface is gray-brown, slightly rough, with transverse slightly raised lenticels and fine wrinkles; the inner surface is brownish red, smooth, with fine longitudinal stripes, and the scratching of the apparent oil marks. The texture is hard and brittle, the section is granular, the outer layer is brown, the inner layer is reddish brown and oily, between the two layers there is 1 end of the light yellow line (stone cell band). Aroma strong, sweet, spicy flavor.
Chemical composition Contains volatile oil, oil containing cinnamaldehyde (cinnamon), cinnamyl acetate (cinnamyl acetate), eugenol, cinnamic acid, cinnamic acid, cinnamic acid acetic acid, cinnamon diterpene alcohol (cinnzeylanol), acetyl cinnamon diterpene alcohol (cinnzeylanine).
Taste and odor Great heat, taste pungent, sweet.
Functions and Indications It is used to nourish fire and assist yang, draw fire back to the source, disperse cold and relieve pain, invigorate blood circulation and promote menstruation. It is used for impotence, uterine cold, cold pain in the heart and abdomen, cold vomiting and diarrhea, menstrual closure, dysmenorrhea, warming the menstruation and opening the veins.
Chemical composition Contains volatile oil, the oil contains cinnamaldehyde (cinnamon), eugenol (eugenol), etc., and contains tannin and mucilage.
Note The "Ceylon cinnamon bark" produced in Sri Lanka is the inner bark of Ceylon cinnamon, often 10 to 40 thin slices overlap and rolled into a slender tube or double tube, each piece is about 0.5mm thick, the outer surface is yellowish brown, smooth, with undulating longitudinal lines. Cinnamon bark, also known as Tianlan Gui, Guangdong folk called "Yin Xiang". It is a kind of cinnamon in the family of Camphoraceae. China's Guangdong, Fujian, Zhejiang, Sichuan and other provinces are produced. Used as an aromatic condiment, but also extract cinnamon oil, an important spice for the food industry, but also into medicine.
Botanical forms ① Geranium cinnamon ("Sea Drugs Materia Medica"), also known as: mountain cinnamon, cinnamon ("Compendium"), earth cinnamon, earth cinnamon, wild cinnamon.
Evergreen tree, up to 17 meters high. Bark ochre-black, fragrant. Leaves simple alternate, decussate near branch tips; slightly leathery; long elliptic or elliptic, 9 to 12 cm long, 3 to 5 cm wide, apex obtuse, base acute, entire, dark green and glossy above, slightly lighter below; with off-base 3-outgoing veins, the central main vein dividing into 1 to 2 pairs of lateral veins at the upper part again; petiole smooth. Flowers 5-6, in ...... >>
Question 2: What is the difference between the effects of cinnamon and cinnamon? How to identify? Cinnamon for the camphor plant bark, flavor and rich, is a rare good flavor, at the same time, but also a good medicine of the warmth of the medicine, with the warmth of yang and kidney, dispel cold, through the veins and relieve pain and so on. Camphoraceae plants contain volatile oils and aroma, camphor family of several species of plant bark are used as spices, collectively known as cinnamon bark. Cinnamon is commonly used as a spice, often in the market can be purchased, but generally not for medicinal purposes, cinnamon is also often used as a spice, its aroma is more intense than cinnamon, therefore, the use of value is higher, as a spice can be used on behalf of each other, but as a medicinal, the two can not be confused with each other, you need to be carefully identified to use.
Cinnamon is grooved or rolled, 2~8mm thick, the outer surface gray-brown, with irregular fine wrinkles and transverse protruding lenticels, the inner surface is reddish-brown, smooth, with fine longitudinal stripes, and can be seen by fingernail scratches oil marks. Hard and brittle, easy to break, the section is not flat, the outer side is brown and rougher, the inner side is reddish brown and oily, there is a yellowish brown line in the middle. Strong aroma, sweet and spicy flavor.
Cinnamon bark for the camphor plant geranium cinnamon, yinxiang, fine-leafed cinnamon, etc. bark, and cinnamon similar in appearance, but thinner, the general thickness of 2mm or less, the texture is hard, not oily, fingernail scratching no oil marks, cross-section of light brown, no obvious lines, but also fragrant, but lighter than the cinnamon, light flavor, no spicy flavor.
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Question 3: the difference between cinnamon and cinnamon bark Cinnamon is also known as official cinnamon, commonly known as cinnamon, but it is different from the "cinnamon bark" we use for flavoring. The former skin fine meat thick soft, creamy and smooth as jade, section of the purple-red, oily enough, gas aroma, taste sweet and pungent, chewing the slag less; the latter skin thin hard, dry and not oily, light aroma, taste slightly sour and astringent, less for medicinal purposes.
Question 4: "Cinnamon bark" and "cinnamon bark" what is the difference is not a class of flavoring. Generally we call cinnamon, also known as Chinese cinnamon. It is the bark of the cinnamon tree and the stem epidermis, after drying and become. The finished product is curled in a cylindrical or semi-cylindrical shape. Native to Vietnam and the eastern foothills of the Himalayas, with China's Yunnan, Guangdong area produced the most. Cinnamon (Sri Lanka cinnamon), is the inner part of the bark of the cinnamon tree. The finished product is smooth inside and outside, and consists of 8-10 layers stacked and rolled into a roll. Produced in Sri Lanka.
Question 5: the difference between cinnamon and cinnamon bark seeks a diagram Cinnamon is longan, cinnamon is the bark
Question 6: the difference between yucca cinnamon bark? Cinnamon and cinnamon comparison
Cinnamon is native to the Jamaican Islands around, and cinnamon, like the same camphor family, the tree is about 3 meters high, the bark is thicker and rougher than cinnamon, and the color is deep; although cinnamon and cinnamon aroma is similar, but cinnamon than cinnamon in the sweetness of the bitter. China, Myanmar, Vietnam and other places are producing cinnamon, the market will be cinnamon powder as cinnamon powder to sell is a common thing.
The main components of cinnamon
There are three varieties of cinnamon planted in China: white cinnamon (black oil cinnamon), red cinnamon (butter cinnamon) and sand cinnamon. The white cinnamon is of good quality and has high oil content. The main component of cinnamon is cinnamaldehyde, followed by cinnamyl acetate, cinnamic acid and so on. Cinnamon different parts of the essential oil composition is different, such as Ceylon cinnamon bark contains 80% cinnamaldehyde and 8% -15% of the eugenol, while in the cinnamon leaves contain 70% to 90% of the eugenol, cinnamaldehyde is only 0-4%; roots contain only 50% camphor, and does not contain eugenol and cinnamaldehyde.
Application
Cinnamon is used in the form of flakes and powder. Cinnamon has a long history as a traditional Chinese medicine and an important seasoning. It is recorded in the Chinese medical books as: tonifying the fire of the life gate, calming the liver and the four veins, leading the fire back to the source, strengthening the heart, strengthening the stomach, driving away the wind and stopping vomiting. Cinnamon in the production of Chinese five-spice powder, Indian curry powder and other composite seasonings are essential raw materials, mainly used to remove the fishy and stinky, pickles, stews, soups. In some cases, cinnamon flakes are made into delicate spoons to serve coffee and black tea, allowing their sweet aroma to blend in. Cinnamon powder is not only easy to use, but it is also used in a variety of desserts to give them a sweeter, more robust flavor. Cinnamon resin essential oil is also widely used in food flavor, tobacco and daily flavor.
1. Plant Origin: Both are camphoraceous plants. Cinnamon is the dried bark of cinnamon. Cinnamon bark for geranium cinnamon, yinxiang, fine-leafed incense cinnamon, Sichuan cinnamon and other bark.
2. Appearance: Both are grooved or rolled. Cinnamon: 0.2~0.8cm thick, the outer surface is gray-brown, slightly rough, some can see gray-white mottled; the inner surface is reddish-brown, slightly flat, with fine longitudinal stripes, scratching the apparent oil marks. Hard and brittle, easy to break, the section is not flat, the outer layer is brown and rough, the inner layer is reddish brown and oily, there is a yellowish brown line between the two layers. With thin skin and thick flesh, purple-red cross-section, oily, strong gas aroma, sweet and slightly spicy flavor, chewing without slag is good. Cinnamon bark: 0.1~0.2cm thick, the outer surface is black-brown to black-brown, with grayish-white spots, embolism or fish scale-like off and show tortoise-like concave spots; the inner surface is reddish-brown to black-brown, flat, with very fine longitudinal stripes, scratching without oil marks. Hard and brittle, easy to break, flat section, gray outer layer, reddish brown inner layer, yellowish brown rays between the two layers. Gas fragrant and cool, like camphor, taste slightly sweet and pungent. Thin skin, thick aroma is good.
3. Contains: both contain volatile oil (the main component of cinnamon aldehyde), cinnamon about 1% to 2%; cinnamon about 1%, the latter and contains eugenol, etc.
4.
4. Functions and Indications: Cinnamon: pungent, sweet, hot. Attributed to the kidney, spleen, heart and liver meridians. It is used to tonify fire and help Yang, draw fire back to the source, disperse cold and relieve pain, activate blood circulation and promote menstruation. Used for impotence, uterine cold, cold pain in the waist and knees, kidney deficiency for asthma, Yang deficiency dizziness, red eyes and sore throat, cold pain in the heart and abdomen, cold vomiting and diarrhea, cold hernia, running dolphin, menstrual closure, dysmenorrhea. Yin deficiency and fire should not be avoided, pregnant women should be cautious. Cinnamon: Pungent, warm. Attributed to the heart, liver, spleen, kidney meridian. Warms the spleen and stomach, disperses wind-cold, and promotes blood circulation. Used for abdominal cold, chest fullness, vomiting and choking, rheumatism and paralysis, bruising and stagnation, dysentery and intestinal wind. It is not recommended for those who have a deficiency of yin and fire.
5. Cinnamon and cinnamon with a small difference. General cinnamon to medicine-based; cinnamon to dishes mainly spices. Use, such as symptoms see the above function of cinnamon, the main treatment, you can add cinnamon in the dishes (but not as good as adding cinnamon soup, vegetable flavor), but "spring and summer for the forbidden medicine"; such as only for the dishes, it is desirable to choose cinnamon, large-scale traditional Chinese medicine stores and Chinese medicine hospitals are on sale, and inexpensive.
Summary: cinnamon thick, cinnamon thin, cinnamon color light, cinnamon color deep. My actual feeling in the spice store, cinnamon rolls small, cinnamon rolls big. Cinnamon has a strong flavor and cinnamon has a light flavor. Cinnamon for cooking stews, cinnamon for coffee and cakes.
Through the above, I believe we all know that cinnamon and cinnamon are not the same, these two seasonings are still different, so we also learn the difference between cinnamon and cinnamon. I believe we all understand the difference between cinnamon and cinnamon, so when cooking different dishes, you have to choose the right seasoning to make delicious dishes.
Question 7: Is cinnamon and cinnamon bark the same thing? Cinnamon is the bark of camphor plants, flavorful and rich, is a good seasoning, but also a good medicine for the warmth,
With the warmth of the yang and kidney, cold, through the veins and pain and so on.
The bark of several species of plants in the family of Camphoridae are used as spices, collectively known as cinnamon bark.
Cinnamon is commonly used as a spice, generally not for medicinal purposes, cinnamon is also often used as a spice, as a spice can be used in place of each other.
But as a medicinal use, the two can not be confused with each other.
Question 8: What is the difference between "cinnamon bark" and "cinnamon bark"? Cinnamon is a plant native to China, scientifically known as Cinnamomum cassia, and several similar plants are also known as "some cinnamon" in Chinese, such as Ceylon cinnamon (C. verum). The bark of Cinnamomum cassia is used as a spice, and is called cinnamon, cinnamon bark, or cinnamon bark. Plants that make the spice "cinnamon bark" include cinnamon and many of its close relatives. Ground cinnamon bark is called cinnamon powder and cinnamon bark powder.
In China, cinnamon is the correct spice, and in the West, Ceylon cinnamon is the correct spice. Just as the Chinese word "cinnamon" refers to the dried bark of several plants, including cinnamon, the English word "cinnamon" refers to the dried bark of several plants, including Ceylon cinnamon.