Cinnamon has a strong aroma due to its volatile oils, which can make meat dishes free from fishy and unctuous smells and aroma, thus increasing appetite. Adding cinnamon in moderation to the daily diet may help prevent or delay type II diabetes caused by old age. According to the British magazine New Scientist: cinnamon can reactivate the ability of fat cells to respond to insulin, greatly speeding up the metabolism of glucose. Adding 1/4 to 1 tsp of ground cinnamon to a drink or liquid food every day may have a preventive effect on type II diabetes. Cinnamon bark contains phenylacrylic acid compounds, which have a therapeutic effect on prostate hyperplasia, and it can increase blood flow to prostate tissues

Premium Cinnamon Bark

Premium Cinnamon Bark

and promote the improvement of blood flow to local tissues. Cinnamon bark is the bark of the camphor plant Geranium cinnamon, yinxiang, fine-leafed fragrant cinnamon or Sichuan cinnamon, etc. It is usually harvested in the winter and dried in the shade to be used in medicine. At the same time, cinnamon has medicinal properties, Chinese medicine, cinnamon is hot, sweet and pungent, aromatic, non-toxic, with a warm stomach, cold blood and tendons, blood and pain and diarrhea functions. The main treatment of abdominal cold chest, vomiting and choking, rheumatism and paralysis, bruises and stagnation, blood dysentery and intestinal wind and other diseases. [3]

Damp and moldy cinnamon should not be eaten. The amount of cinnamon should not be too much, too much flavor will affect the flavor of the dish itself. Cinnamon has a strong aroma and contains safrole, which can cause cancer, so the less you eat, the better, and should not be eaten for a long time. Cinnamon is hot, so it should be avoided in summer. Cinnamon has the effect of activating the blood, pregnant women eat less.

Species Classification Editor

Cinnamon bark is divided into barrel cinnamon, thick cinnamon, thin cinnamon three kinds. Barrel cinnamon for the tender cinnamon tree skin, fine, clean, sweet fragrance, taste positive, earthy yellow, the best quality, can be chopped up to do stir-fry seasoning; thick cinnamon skin rough, thick flavor, skin color is purple-red, stew with the best; thin cinnamon skin micro-fine, thin meat lines, thin flavor, less flavor, gray skin, reddish-yellow skin, the use of the same as the thick cinnamon.

Main Ingredients Editor

Nutritional Content

Nutrient Content Nutrient Content

Carbohydrates (grams) 71.50 Fats (grams) 2.70

Thiamine (mg) 0.01 Selenium (micrograms) 0.80

Manganese (mg) 10.81 Calcium (mg) 88.00

Copper (mg) 0.63 Protein (g) 11,70

Iron (mg)

0.40 Riboflavin (mg) 0.10

Vitamin E (mg) 7.90 Zinc (mg) 0.23

Potassium (mg) 167.00 Phosphorus (mg) 1.00

Sodium (mg) 0.60 Fiber ( g) 39.60

Chemical composition

The bark of geranium contains about 1% volatile oil, with hydrocotylenes, eugenol, and methyl eugenol in it. Leaves contain volatile oil of about 1%, containing about 60% of safrole, about 3% of eugenol, 1,8-pressing the leaves and so on.

The bark of fine-leafed cinnamon contains about 1% volatile oil and 12.8% tannin. Leaves contain volatile oil about 1%. The seeds contain 40% fatty oil.