It is a medium-sized tree of the genus Camphor in the family Camphoraceae, with gray-brown bark. The aliases of cinnamon are Chinese cinnamon, jade cinnamon, ghost mother and cinnamon army.
Cinnamon oil can be extracted from cinnamon branches, leaves, fruits and flower stalks. Cinnamon oil is the raw material for the synthesis of important spices such as cinnamic acid, used as a raw material for cosmetics, also used as an ingredient in chocolate and cigarettes, used as a deodorant, wind repellent, stimulating aromatics, etc., and has an antiseptic effect.
Introduction to Cinnamon
Gui Pi, scientific name: Chai Gui. It is a general term for the bark of cinnamon and camphor trees of the family Camphoraceae, October laurel, camphor tree, fine balsam fir or camphor tree. The aliases of cinnamon are Chai Gui, Shan Gui and Tu Gui.
Cinnamon bark is fragrant because it contains volatile oils that can make meat dishes fishy-free and unctuous, with a refreshing aroma and flavor, thus greatly increasing appetite. Adding cinnamon to your daily diet may help prevent or delay type II diabetes caused by aging.
Cinnamon bark contains phenylacrylic acid compounds, which have a therapeutic effect on prostate hyperplasia, increasing blood flow to prostate tissues and promoting the improvement of local tissue blood supply.
At the same time, cinnamon also has medicinal properties. Traditional Chinese medicine believes that cinnamon is hot, sweet, fragrant, non-toxic, warming the stomach and dispersing cold, blood circulation and tendon relief, blood circulation and pain relief, and stopping diarrhea.
Cinnamon and cinnamon and the difference
Cinnamon and cinnamon are not the same thing. It is the dried bark of cinnamon, a plant of the genus Cinnamomum, while cinnamon often refers to the bark of cinnamon. As for the bark of cinnamon, it is usually called Tanqueray. Cinnamon is thinner and has a more bitter flavor than cinnamon.
The difference in matching, for example, cinnamon is more suitable for lemongrass, orange peel, hard shell, grass fruits and other spices, cinnamon is more suitable for Angelica dahurica, cardamom, sand nuts and other spices with a little bit of astringent flavor. Cinnamon is oilier than cinnamon and is better suited to spices that are a bit astringent such as Angelica dahurica, cardamom, fenugreek leaves, wild rice, and Guo Xiang.
In addition to the differences in pairing, there are also many differences in the form of application. Generally when cinnamon is used as an applied spice, it can only be taken for its flavor, but not not inedible for direct consumption, such as for boiling brine and soup. Cinnamon is used to make spice powders, sprinkles, etc. Cinnamon can be eaten directly. In the words of Uncle Huang, cinnamon should be used in five-spice powder, not cinnamon.
Cinnamon and cinnamon picture comparison