Cinnamon is also known as cinnamon, Guangui, or Xianggui and is a generic term for bark of the family Lauraceae, Tianguigui, Yinxiang, Xiexiangxiang, Cinnamon, or Sichuan Gui. This product is commonly used traditional Chinese medicine, but also for food spices or cooking spices. The original plant of commercial cinnamon is relatively complex, with about ten species, all belonging to the genus Polygonaceae. There are 8 species commonly used throughout the country, among which are other species such as laurel, blunt leaf guild, yinxiang, and Huanan guizhou. Various varieties were used as spices in ancient Western countries. It is used in Chinese food to season stews and is one of the ingredients of allspice.
Introduction of cinnamon knowledge: Cinnamon is the dry skin and rough branches of Cinnamomum arborescens Cinnamomum cinnamomeum. Its fragrant smell is similar to that of fennel. It is commonly used as a raw material for cooking clams and is also the main ingredient of allspice. It is the earliest One of the spices that humans eat. Mainly produced in Guangdong, Guangxi, Zhejiang, Anhui, Hubei and other places, with large and good quality in Guangxi. There are also fresh cinnamon leaves for seasoning.
Bark cinnamon cinnamon, thick cinnamon, thin cinnamon three. Barrel Gui is the skin of the tender laurel tree. It is of fine quality, clean, sweet, fragrant, yellowish brown, and of the best quality. It can be chopped and used as a seasoning for stir-fry. Thick cinnamon skin is rough, thick, and the skin color is purple, stewed. The best meat is used; the thin cinnamon has fine skin, fine grain, thin taste, less scent, gray skin, red and yellow skin, and the same purpose as thick cinnamon.
Guixin is a kind of cinnamon, generally speaking, cinnamon is the skin of laurel, and it is barrel-shaped after drying. It is called “Guitongâ€, and what you say “Guixin†is the “Guitong†with the outer rough skin removed. It is also written as "Ginger", similar to the efficacy of "Cinnamon"
Nutritional Analysis of Cinnamon: 1. Cinnamon has a rich fragrance, which can make meat dishes greasy and appetite increases.
2. Appropriate amount of cinnamon in the dishes helps prevent or delay type 2 diabetes caused by old age
3. Cinnamon contains benzene-acrylic compounds that have therapeutic effects on BPH.