The real name of Cinnamomum cassia is Chaigui, also known as Cinnamomum cassia, Cinnamomum cassia or Cinnamomum cassia, which is the general name of bark of Lauraceae plants such as Cinnamomum cassia, Cinnamomum cassia, Cinnamomum cassia or Cinnamomum cassia. This product is a commonly used Chinese medicine, and it is also a food spice or cooking seasoning. The original plants of commercial Cinnamomum cassia are complex, and there are about ten species, all of which are Cinnamomum plants of Lauraceae. There are 8 species commonly used in various places, among which there are mainly osmanthus trees, blunt Ye Gui, Indian prints and South China osmanthus. Most of them are used locally. Various varieties were used as spices in ancient western countries. It is used to flavor stews in Chinese food and is one of the ingredients of spiced powder. It is one of the earliest spices used by human beings. In the historical records of 2800 BC, cinnamon was mentioned; The name of Cinnamomum cassia is also mentioned in the Western Bible and ancient Egyptian literature. Before the Qin Dynasty, China had used cinnamon as a condiment for meat, which was as famous as ginger.

Cinnamon: Lantian Gui, Guangdong folk call "Yinxiang is a kind of Cinnamon of Lauraceae". China, Guangdong, Fujian, Zhejiang, Sichuan and other provinces have produced. As aromatic condiment, cinnamon oil can also be extracted. Cinnamon oil is an important spice in food industry and can also be used as medicine. Cinnamon bark, also known as cinnamon, cinnamon or cinnamon, is one of the earliest spices used by human beings.

Cinnamomum cassia, also known as Yugui and Gui Mu, is an evergreen tree of Lauraceae.