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What kind of tree bark is cinnamon? When will it be picked? How to distinguish the pros and cons?

Published: 2024-11-05 Author: mysheen
Last Updated: 2024/11/05, Cinnamon, known as Chai Gui, is used to season stew in Chinese food. It is one of the ingredients of five-spice powder and one of the earliest spices used by human beings. So, what kind of tree bark is cinnamon? When will it be picked? How to distinguish the pros and cons? What kind of tree is cinnamon

Cinnamon, known as Chai Gui, is used to season stew in Chinese food. It is one of the ingredients of five-spice powder and one of the earliest spices used by human beings. So, what kind of tree bark is cinnamon? When will it be picked? How to distinguish the pros and cons?

What kind of tree bark is cinnamon?

Cinnamon is the general name for the bark of Lauraceae, Cinnamomum camphora, Cinnamomum chinense, Cinnamomum cassia and so on. The original plants of commercial cinnamon are more complex, with more than ten species, all of which belong to Lauraceae. There are 8 kinds commonly used in various places, among which there are mainly cinnamon, blunt leaf cinnamon, Yin incense and South China cinnamon and other kinds of medicine are mostly used in the region. Various varieties were used as spices in ancient times in the West.

When will cinnamon be picked?

Cinnamon is usually harvested in winter and can be used as medicine after drying. It is worth noting that damp and moldy cinnamon is not edible. The dosage should not be too much, the aroma is too heavy and will affect the taste of the dish itself. Cinnamon is rich in aroma and contains carcinogenic safrole, so the less you eat, the better, and it is not suitable for long-term consumption. Cinnamon is hot, so you should avoid eating it in summer. Cinnamon has the effect of promoting blood circulation, pregnant women eat less.

Third, how to distinguish the advantages and disadvantages of cinnamon?

1. High-quality cinnamon: fine meat of high-quality cinnamon is thick, the skin is grayish brown, the section is flat, fuchsia, oily, strong flavor, sweet and slightly pungent, chewing less residue, cool taste heavy.

2. Inferior cinnamon: the inferior cinnamon is dark brown, the texture is loose and crisp, no sound is broken, the aroma is light, the cool taste is thin, if the cross section is jagged, it may be bark impersonation.

 
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