Cinnamon has a rich aroma, often used in cooking fishy raw materials, can make meat dishes to remove fishy and unctuous, people's appetite; there are also deodorization, modification of taste, to increase the role of aroma, appetite, for fishy loess flavor seasoning.

Cinnamon is generally used in combination with other medicines, seldom used alone, mainly used for brining, burning, boiling, simmering livestock and beasts and other dishes, is the main seasoning in the brine; is also the main ingredient of five-spice powder, but also thirteen spices, curry powder and other composite spices, or the main spice in the processing of meat products, is to produce a special flavor and aroma of the source. It is also commonly used in spicy hot pot and marinated dishes, and the dosage of 5 to 10 grams is appropriate.