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Cinnamon

Lauraceae (Lauraceae) plant, scientific name Cinnamomum cassia. Aromatic bark, also known as cinnamon, can be used for spices, flavor and the cinnamon from Ceylon cinnamon, but more spicy, less than delicious cinnamon, and thick skin than the GUI. Containing cinnamon 1 ~ 2% volatile oil, the main component is cinnamaldehyde (C9H8O). Of cinnamon used as a condiment dishes, especially for liqueur and chocolate. Of Southern Europe is better than love cinnamon cinnamon, while in North America from China not asked stunning cinnamon Ceylon cinnamon, are sold indiscriminately.
Cinnamon bark stripped from the stems and branches from, the shelving of the dried, curled into a roll.for some species. From thin reddish-brown to light, the scratch is not for the thick, gray bark. brown. The smell of cinnamon from China to Vietnam and Indonesia is below the middle class, the three are a fragrant, sweet and spicy. Vietnamese cinnamon (Cinnamomum cassia Saigon) the best quality. Cinnamon and Vitex Guangxi of China (C. loureirii) was born in the immature fruit of hard paste and the brown to gray in color with wrinkled calyx cup, usually 11 mm long (0.4-inch, including the calyx tube); upper diameter of about 6 mm ( 0.25-inch), and even that is drying off calyx tube that shoots cinnamon. There may of the fragrant cinnamon and sweet spicy cinnamon for flavoring food.

Cortex Cinnamomi Cassiae
(British) Chinese Cinnamcn, Cassia Bark
¡¾Alias¡¿ Yugui, Mu Gui, Gui bacteria, tube-gui, the gui, spicy Gui, Gui.
¡¾Source¡¿ for Lauraceae Cinnamon bark of Cinnamomum cassia Presl.
¡¾¡¿ Evergreen tree form plants, aromatic. Bark brown to gray in color, young branches have Schnabelia was sallow hair. Leaves alternate or near to the Health, coriaceous, long oval to nearly lanceolate, short pointed tip, the middle wedge-shaped base, above green, shiny, three veins from base; a petiole. Cone inflorescence; tepals 6, white; 9,3 round of fertile stamens, flowers with round glands Department 2, ovary ovate. berries oval, shallow with occasional fruit cup. Flowers 6 to 8 months, 10 months to age 2 to March the following year.
For cultivation. Produced in Yunnan, Guangxi, Guangdong and Fujian.
Collect and process more than the fall¡¿ ¡¾stripping from cultivation 5 to 10 years of bark and branch bark, dried or dried.
¡¾Characters¡¿ This product shallow trough-shaped or drum-shaped, long 30 ~ 50cm, width or tube diameter 3 ~ 10cm, thickness 2 ~ 8mm. The outer surface of gray-brown, slightly rough, horizontal micro-processes and fine wrinkles of the stomata; inner surface reddish brown, smooth, with thin vertical stripes, of significant designated oil marks. Quality hard and brittle, granular cross-section, the outer layer of brown, red brown and the inner, there is 1 at the end of a two-tier lineolatus yellow (stone cell zone). Air Hong strong, sweet, spicy.
¡¾¡¿ Containing the chemical constituents of volatile oil, oil containing cinnamic aldehyde (cinnamaldehyde), cinnamic acid ester (cinnamyl acetate), eugenol, cinnamic acid, acetic acid stupid Li, Gui diterpene alcohol (cinnzeylanol), acetyl-gui diterpene alcohol (cinnzeylanine).
¡¾¡¿ Taste great heat, Weixin, Gan.
Indications¡¿ ¡¾features to help make up the fire-yang, fire to the source of pain and cold-dispelling, by promoting blood circulation to remove. For impotence, cold palace, close,cold by the closure, dysmenorrhea, by Tongmai temperature.
¡¾¡¿ Containing the chemical constituents of volatile oil, oil containing cinnamic aldehyde (cinnamaldehyde), eugenol (eugenol), and contain tannin and phlegm.
¡¾Note¡¿ main produced in Sri Lanka "Ceylon cinnamon" Department of endothelial Ceylon cinnamon, often 10 to 40 rolled into long thin slices overlap or double-cylinder-like shape, each thickness 0.5mm, the outer surface of yellow-brown, smooth , a wavy vertical lineolatus.

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