Cinnamon has a rich aroma, pungent and sweet, that is, it has a pungent flavor, with a little sweetness at the same time. Can make meat dishes to dispel fishy greasy, appetizing; cinnamon is most suitable for stewing all kinds of meat, brined meat, braised all kinds of meat, and so on. Need to pay attention to, damp moldy cinnamon can not be eaten. The amount should not be too much, too much flavor will affect the flavor of the dish itself.

Cinnamon is one of the earliest spices used by mankind. Cinnamon has been mentioned in historical records from the year B.C. The name cinnamon has also been mentioned in the Western Bible and ancient Egyptian literature. Before the Qin Dynasty, cinnamon has been used in China as a seasoning for meat, along with ginger. Cinnamon is called "Yin Xiang" in Cantonese, a kind of cinnamon in the family of Camphoraceae. China's Guangdong, Fujian, Zhejiang, Sichuan and other provinces are produced. Used as an aromatic condiment in addition to the extraction of cinnamon oil for the food industry is an important spice also into medicine. Cinnamon is also known as cinnamon, cinnamon or incense cinnamon is one of the earliest spices used by mankind.