There are many suitable groups and taboo groups for cinnamon. When taking cinnamon yourself, it is best to ask a doctor or strictly follow the doctor's advice. Do not take it at will. So how should cinnamon be selected and stored?

How to choose cinnamon

1. Look at the appearance. The one with complete shape and no mold is better. The thicker the skin, the better; look at the color. The color of high-quality cinnamon is red. Brown; look at the brand. Cinnamon made by regular manufacturers will be more beautiful in handiwork, basically the same size, and slightly rolled at both ends.

2. Newly produced cinnamon has a strong aroma without scraping. The older the cinnamon tree is, the more precious the cinnamon bark is. It will not deteriorate for a long time and has high collection value.

3. Ask about the place of origin. Guangxi has the largest cinnamon production in China. Historical records record that cinnamon was first planted in Guangxi. Ask about the year. Cinnamon produced by regular manufacturers has unified harvesting standards. It will not be peeled before the harvest year. Cinnamon is harvested from trees that are at least 10 years old. Products peeled from trees that have not reached the age will have medicinal effects. The difference is several times or even dozens of times.

4. Traditional Chinese medicine cinnamon is the bark peeled off the cinnamon tree. Its main component is cinnamon oil. The higher the oil content, the better the quality. We need to use nails or other hard objects on its inner surface. If you scrape it, the cinnamon with purple oil color will be of good quality, while the cinnamon without oil will be of poor quality.

5. Cinnamon is something that needs to be eaten, and the taste is very important. High-quality cinnamon tastes spicy and sweet, and the sweeter the sweetness, the better. It has less impurities, a smooth taste and no residue, and is of the best quality.

How to store cinnamon

1. Cinnamon needs to be placed in a sealed glass jar and placed in a cool and dry cabinet indoors; if the weather is hot and humid, cinnamon can also be stored in a sealed glass jar. Put it in a sealed bag and refrigerate it in the refrigerator, but only take out the required amount at a time. Do not take the whole bag out and leave it at room temperature for use slowly, otherwise moisture will be generated and cause mold.

2. The purchased cinnamon powder can be kept fresh for about 6 months after opening, while the whole cinnamon stick can be kept fresh for about 1 year. However, if you store it for too long, the aroma will disappear. If you use a small amount and need to store it for a long time, it is recommended to buy cinnamon sticks and grind them into powder before use.

Types of cinnamon

1. Chinese cinnamon, also known as cinnamon and cinnamon, is mainly produced in China, India, Vietnam and other regions. Chinese cinnamon has a hard texture and a reddish-brown appearance. It is sweet but slightly spicy and has a strong flavor. In Chinese cuisine, cinnamon is a precious traditional Chinese medicinal material and is mostly used for tonic and medical purposes.

2. Ceylon cinnamon is native to Sri Lanka and the surrounding Malabar Islands, and the quality produced in Sri Lanka is the best. Ceylon cinnamon is light brown, smells lightly sweet with a woody aroma, and tastes milder than Chinese cinnamon with a slight sweetness. It is widely loved by Europeans; however, Ceylon cinnamon is more difficult to obtain and has fewer purchasing channels.

How to use cinnamon

Stick-shaped cinnamon branches and ground cinnamon powder. The two most common types on the market are cinnamon sticks and cinnamon powder. You can choose the type you want to buy based on how you use it and what you are cooking. Cinnamon sticks take a while to fully release their aroma, so they are more suitable for pickling, or adding to liquid ingredients for heating and cooking. Cinnamon powder loses its aroma easily, so it is not recommended to cook it for a long time. It is usually used when cooking Add it before serving to enhance the flavor, or sprinkle it on top of the drink to enhance the flavor.