Cinnamomum cassia, also known as Cinnamomum cassia, Cinnamomum cassia or Cinnamomum cassia, is the general name for bark of Lauraceae plants such as Tenjikukatsura, Yinxiang, 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 cinnamon are complex, with about ten species, all of which are Cinnamomum plants of Lauraceae. There are 8 kinds commonly used in various places, among which there are mainly osmanthus trees, blunt Ye Gui, Yinxiang and South China osmanthus, etc. Most of them are used locally. Various varieties were used as spices in ancient western countries. It is used to flavor stew in Chinese food and is one of the ingredients of spiced powder. That is, the laurel of Herbal Notes and the Tenjikukatsura of Hainan Herbal Notes. "Materia Medica" contains: "Tenjikukatsura was born in the West Lake. Its function is like that of Guangxi, but it is not strong, and it is also rare today". "Compendium of Materia Medica" states: "This is the mountain laurel in Fujian, Guangdong and Zhejiang today, and there are the most Tianzhu in Taizhou, hence the name, the trees are full of flowers and are as strong as lotus seeds, and Tianzhu monks call it laurel." The above description is consistent with the morphology and origin of today's Lauraceae plant Tenjikukatsura. The bark of this species is used in parts of Jiangxi, Fujian, Hunan and Hubei. Cinnamomum cassia on the market today is the bark of many plants used for medicine or spice in Sect. Cinnamomum of Lauraceae. In some areas, Cinnamomum cassia (scientific name: Cinnamomum cassia, alias Cinnamomum aromaticum) is an evergreen tree of Lauraceae, also known as Cinnamomum cassia and Cinnamomum fragrans, with a height of more than 1 meters, grayish brown bark and a thickness of up to 13 mm, with strong cracks. Leaves alternate or subopposite; Oblong, or elliptic-lanceolate, 8-2cm long and 3-5.5cm wide; The top is acute and the leaf base is wide and wedge-shaped; Entire, with three veins from the base. Panicle terminal or axillary; Flowers small, 5 mm in diameter, perianth lobes oval, 3 mm long. Fruit oval, 1 mm long, 7-8 mm in diameter, purple-black when ripe. All parts of plants, such as bark, branches, leaves, fruits and pedicels, can extract aromatic oil or cinnamon oil, which can be used in food, beverage, cigarettes and medicine, but it is often used as the essence of spices, cosmetics and daily necessities. The oil yield of bark, cassia twig, cinnamon leaf and cinnamon fruit is 2.15%, .35%, .39% and 2.4% respectively. Bark is called cinnamon. Cinnamon is native to China and distributed in hot and humid areas such as Guangxi, Guangdong, Fujian, Taiwan Province and Yunnan, especially in Guangxi. Vietnam, Laos, Indonesia and other places are also distributed. Cinnamomum cassia is mostly cultivated artificially, and the seed propagation is the main method, so that its offspring can keep the characteristics of their parents, and get a higher trunk under the branches, which is beneficial to peeling cinnamon. Therefore, asexual propagation is rarely used to cultivate seedlings for planting in production. More than peeling in autumn, scraping off the cork and drying in the shade. Due to the different peeling parts and quality, it is processed into various specifications, such as Qibiangui, Bangui, Youbangui and Guitong. Yinxiang (scientific name: Cinnamomum burmannii) belongs to Lauraceae and is an evergreen tall tree. Leaves irregularly opposite or scattered, leathery, ovoid to oblong, 6-1 cm long and 2.5-4 cm wide; The top of the leaf is short and tapering, and the base is broadly wedge-shaped; It has obvious three veins from the base and no glands in the axils, which distinguishes it from Cinnamomum camphora. Panicle has branches or axils, perianth is 5 mm long, and both inside and outside are hairy. The fruit is ovoid, 8 mm long, the receptacle teeth are cracked, and the tips of the teeth are flat. Its leaves can be used as raw materials of aromatic plants, and can also be used as medicine (pungent in taste, fragrant in gas, and can dispel wind). This tree also provides wood and is often used as a greening tree and street tree in gardens. Distributed in Hainan, Guangdong, Guangxi, Jiangxi, Zhejiang, Fujian, Yunnan and other places. Yinxiangpi is the bark of Yinxiangpi, also known as Guangdong Cinnamomum cassia (China Tree Taxonomy, Kanxiangcao, Yincao Yaoyao, Cinnamomum cassia, Cinnamomum cassia, Cinnamomum cassia, Cinnamomum cassia, Cinnamomum cassia, Cinnamomum cassia, Cinnamomum cassia, Cinnamomum cassia, Cinnamomum cassia, Cinnamomum cassia, Cinnamomum cassia, Cinnamomum cassia. Cinnamomum tenuifolium (scientific name: Cinnamomum subavenium) belongs to Lauraceae and is an evergreen tree, with a height of 2 meters and a DBH of 5 cm. The bark is gray and flaky. Leaves alternate or subopposite; Leaf blade elliptic, ovate-lanceolate, 3.5-13 cm long and 2-6 cm wide; The leaves are entire and the three veins are obvious. Panicle axillary, pale yellow flowers, 3-4 mm long; Tepals nearly elliptic, 3 mm long. Fruit oval, 7 mm long, 5 mm in diameter, blue-black when ripe. Bark contains aromatic oil and is used as seasoning for food processing. Tenjikukatsura (scientific name: Cinnamomum pedunculatum), also known as Cinnamomum putuo, is scattered in a narrow area along the eastern coast of China. Due to intermittent seed setting and frequent human disturbance, young seedlings and trees are rarely seen under the forest. Cinnamomum cassia (scientific name: Cinnamomum verum, alias: Cinnamomum zeylanicum), which is mainly distributed in Shanghai, Jiangsu, Zhejiang, Hsinchu, Taibei, etc., is a dicotyledonous plant of Cinnamomum, which is native to Sri Lanka and cultivated in Hainan, Guangdong, China, Nanning, Guangxi and Taiwan Province. Its bark, also known as Ceylon cinnamon. In Europe and America, the English term Cinnamon refers to this category. Lauraceae, the scientific name is Cinnamomum cassia. Bark is fragrant, also known as cinnamon, which can be used as a spice. Its taste is similar to that of cinnamon from Ceylon, but it is hotter, less delicious and thicker than cinnamon. Cinnamon bark contains 1 ~ 2% volatile oil, and the main component is cinnamaldehyde (C9H8O). Cinnamon bark is used as a seasoning for dishes, especially for liqueur and chocolate. Southern Europeans like cinnamon better than cinnamon, while in North America, cinnamon powder is sold indiscriminately, regardless of cinnamon from China or cinnamon from Ceylon.

Cinnamon bark is peeled from stems and branches, put aside for drying, and curled into rolls. Some varieties are scraped. Scrapers are thin and bright reddish-brown, and uncut bark is thick and gray. Cinnamon powder is reddish brown. The fragrance of cinnamon made in China is slightly lower than that made in Vietnam and Indonesia. All three are fragrant, sweet and spicy. Cinnamon from Vietnam (Cinnamon from Saigon) has the best texture. Immature fruits of Cinnamomum cassia and Cinnamomum cassia (C. loureirii) in China are attached to hard and wrinkled taupe cup-shaped calyx, usually 11 mm (.4 inch, including calyx tube); The upper part is about 6 mm (.25 inch) in diameter, and the calyx tube is taken off and dried, which is called cinnamon bud. It has the fragrance like cinnamon and the sweet and spicy taste of cinnamon, and is used for food seasoning.

cortex cinnamon Cassiae (English) Chinese cinnamon cn, Cassia Bark

alias Yugui, Mugui, Mushui, Tonggui, Dagui, Spicy Gui and Gui.

the source is the bark of Cinnamomum cassia Presl of Lauraceae.

evergreen trees with fragrant plants. The bark is grayish brown, and the young branches have four edges and are grayish yellow. Leaves alternate or subopposite, leathery, oblong to suborbicular, with short apex, wedge-shaped basal, green and shiny above, and three veins from the base; Petiole. Panicle axillary; Tepals 6, white; Fertile stamens have 9 or 3 whorls, with glands 2 at the base of inner whorl filaments, and the ovary is ovoid. Berry is purple-black, oval, with shallow cup-shaped receptacle. The flowering period is from June to August, and the fruiting period is from October to February to March of the following year. Mostly for cultivation. Produced in Yunnan, Guangxi, Guangdong and Fujian.

bark and branch bark that have been cultivated for 5-1 years are harvested in autumn, dried in the sun or dried in the shade.

characteristics: this product is shallow trough-shaped or drum-shaped, with a length of 3 ~ 5 cm, a width of 3 ~ 1 cm and a thickness of 2 ~ 8 mm. The outer surface is gray-brown, slightly rough, with lateral microprotrusion lenticels and fine wrinkles; The inner surface is brownish red, smooth, with fine longitudinal lines, which show oil marks. Hard and brittle, granular in cross section, brown in outer layer, reddish brown and oily in inner layer, with a pale yellow line (stone cell zone) between the two layers. Strong fragrance, sweet and spicy taste.

the chemical composition contains volatile oil, and the oil contains cinnamaldehyde, cinnamyl acetate, eugenol, cinnamic acid, benzoic acid, cinnamyl alcohol, and cinnamyl alcohol. The taste is hot, spicy and sweet. Functions: it is mainly used for tonifying fire and yang, inducing fire to return to the source, dispelling cold and relieving pain, promoting blood circulation and dredging channels. It can be used for impotence, cold uterus, cold pain in the heart, vomiting and diarrhea due to deficiency cold, amenorrhea, dysmenorrhea, warming meridians and dredging veins.

the chemical composition contains volatile oil, which contains cinnamaldehyde, eugenol, tannin and mucilage.

Note "Cinnamomum Ceylon" mainly produced in Sri Lanka is the inner skin of Cinnamomum Ceylon, usually 1 ~ 4 slices are overlapped and rolled into a slender tube or a double tube, each slice is about .5mm thick, and the outer surface is yellow-brown, smooth and has wavy longitudinal lines. Spanish name: canelo,la [1] Qibiangui: It is a long sheet-like groove, with the left and right sides curled inward, and the edge is semi-cylindrical. The center of the groove is slightly convex, and the outer skin is concave, with a length of about 43cm and a width of 4 ~ 6 cm. The outer skin is grayish white or brown, and the slopes with 5mm cork removed at both ends are brown. All of them have irregular transverse lenticels and most microprotrusive small tumor points. Occasionally, there are slightly protruding horizontal stripes and gray-green patterns (traces left by mosses after birth, commonly known as colored skins). The inner surface is dark reddish brown or brown, bright and clean, and dark brown oil lines can be seen when scratching with nails. Strong fragrance, sweet and spicy taste.

osmanthus fragrans: it is plate-shaped, with slightly inward bending at both sides, rough skin and grayish brown; The endothelium is dark purple, the oil layer in the section is brown, and the outer layer is reddish brown. Generally, there is less oil and more slag, and the aroma and sweetness are light.

osmanthus fragrans: half bamboo tube-shaped trough, slightly inclined at both ends, grayish brown or brownish in appearance, often with grayish green spots (colored skins), dark brown in inner epidermis, hard and brittle, with clear and concentrated oil layers in the cross section, slightly shiny, black or brownish, and purplish red in outer layer, with strong smell and sweet and pungent taste.

Guitong: Double-cylindrical or cylindrical, with gray-brown appearance, fine wrinkles and small cracks, oval lenticels, and occasionally raised horizontal stripes and gray patterns. The inner epidermis is dark brown. Hard and crisp, purple or brown in cross section, fragrant, sweet and spicy. Also known as "cinnamon" and "Guiertong".

Guixin: The shape is the same as Guitong, except that the external cork layer has been scraped clean, and the inner and outer skins are brown.

broken cinnamon: irregular pieces or short rolls, gray-brown skin, brown or brown cross section and endothelium, fragrant and sweet.

among cinnamon commodities, the old cinnamon that can't be made into edge cinnamon or plate cinnamon is made into Gui Nan, which is mostly irregular pieces with different sizes, with a thickness of about .4～.8cm, thick and rough skin, slightly twisted, less oil, more chewing residue and slightly spicy taste.

Imported Cinnamomum cassia is often called Annan Cinnamomum cassia, and domestic Cinnamomum cassia is often called Xiyugui, so there are Anqi Biangui, Anban Cinnamomum cassia and Anguinan respectively. Western enterprises are known as border Guangxi, western Guangxi and western Guinan. The main differences between imported cinnamon and domestic cinnamon are as follows: (1) Imported cinnamon is usually thicker and more fragrant than the corresponding domestic cinnamon; The inner surface of imported cinnamon is dark brown to brownish brown (domestic cinnamon is brownish red or purplish red) with fine longitudinal stripes and smooth (domestic cinnamon is uneven); Imported cinnamon is usually thinner than the corresponding domestic cinnamon, and the "color skin" is obvious; The white blood cell band of imported cinnamon is not as obvious as that of domestic cinnamon, and its taste is sweet and obvious.

among the imported cinnamon, there are high mountain cinnamon and low mountain cinnamon. It is said that Cinnamomum cassia in high mountains is a wild product and Cinnamomum cassia in low mountains is a cultivated product. The differences between them are as follows:

Cinnamomum cassia in high mountains: the outer skin surface is wrinkled, the "colored skin" is obvious, the skin thickness and weight are not obvious, and the white blood cell band in the cross section is not obvious, and the inner surface is fine and smooth. High oil content, strong aroma, light pungent taste and thick sweet taste. The best one is known as "green water and cinnamon", which is brewed with boiling water, and its water is clear and green (some people think that green water is processed).

Cinnamomum cassia: rough appearance, thin skin, light weight, obvious cross-section stone cell girdle, and slightly rough inner surface. The volatile oil in Taiwan is less, with poor aroma, light sweetness and strong pungent taste.

the inner skin of the imported cinnamon is as smooth as jade. It is also the most famous one produced by Qinghua in Beiqi, Vietnam, so it is named "Qinghua Yugui".

Since 198s, there have been transplanted products of domestic cinnamon similar to imported cinnamon in Xinyi, Guangdong and some parts of Guangxi, and the products are collectively called "South Cinnamon". The quality is close to that of imported cinnamon. 1. The efficacy of Cinnamomum cassia is similar to that of Cinnamomum cassia, but its strength is weak; Gui Xin enters the heart and spleen meridian, tonifying yang and promoting blood circulation to treat cold pain in the heart, and can induce blood to turn into sweat and pus, which is often used in surgery to support carbuncle and acne.

2. Cinnamomum cassia and Cinnamomum cassia: Cinnamomum cassia and Cinnamomum cassia are born in Cinnamomum cassia, Cinnamomum cassia bark and Cinnamomum cassia twig. Both of them have the functions of warming and nourishing blood, promoting qi transformation and dispelling cold and coagulation. However, Cinnamomum cassia is good at warming the interior to relieve pain, entering the lower energizer to tonify kidney and yang, and returning to life and fire, while Cinnamomum cassia is good at dispersing cold, invigorating qi and blood, governing the ascending qi, helping yang to transform qi, and warming meridians. 3. Cortex Cinnamomi and Radix Aconiti Lateralis: Both Cortex Cinnamomi and Radix Aconiti Lateralis are products for tonifying kidney and yang and benefiting life and fire, and they are often combined to warm kidney, replenish fire and dispel cold. However, the difference is that Radix Aconiti Lateralis is hard, hot and dry, and it can restore yang and save inverse, which can cure the syndrome of weak pulse. Cinnamon is sweet and hot, beneficial to fire and yin elimination, can warm and nourish blood, can walk and keep, and can lead fire to return to yuan, so it is appropriate to treat deficiency and cold syndrome of lower energizer.

cooks who are not very sensitive to spices can't tell if they are not used for medicinal purposes.