Category: leather

English name: CaylonCinnamonBark

Alias:

Source: the bark of Cinnamomum cassia cv. Ceylon1.

Picking: peeling in autumn and drying in the shade.

Nature and taste: this product is in the shape of a drum or a groove, about 5mm thick, with brown outer surface, irregular fine longitudinal wrinkles and protruding lenticels; The inner surface is brown, flat and marked with oil stains. Brittle, easy to break, uneven section. The smell is fragrant and the taste is slightly spicy.

Plant morphology: evergreen trees, up to 10m high. The young branches are slightly quadrangular, gray with white spots. The leaves are leathery or nearly leathery, usually opposite, ovate or ovate-lanceolate, and the underside is honeycomb; Petiole 2cm long, glabrous. Inflorescence axillary or terminal, long10 ~ 20 cm, sericeous; Flowers are yellow, about 6mm long, and the perianth lobes are gray puberulent outside. Fruit ovoid, long1~1.5 cm, black, cup-shaped, 6-toothed, with truncated or acute teeth. Flowering period1~ March, fruiting period August ~ September.

Growing place: it is born in the humid zone below tropical altitude1000 m. It is cultivated in Hainan, Fujian and Taiwan Province.

The chemical composition contains volatile oil, which contains cinnamaldehyde, eugenol, tannins and mucilage.

Indications: Similar to Cinnamomum cassia.

Note: The "Ceylon cinnamon" mainly produced in Sri Lanka is the inner skin of Ceylon cinnamon, and often10 ~ 40 thin slices are overlapped and rolled into a slender tube or a double tube, each piece is about 0.5mm thick, and the outer surface is yellow-brown, smooth and has wavy longitudinal lines.

Remind you: Cinnamon-Cinnamon Ceylon This Chinese herbal medicine comes from the Internet. Please follow the doctor's advice before using it.