Cinnamomum Cassia Extract

Cinnamomum Cassia (Latin scientific name: Cinnamomum cassia Presl), also known as cinnamon, osmanthus, eucalyptus, osmanthus, spicy cinnamon, peace tree, Chinese cinnamon, is the dry bark of the Lauraceae plant cinnamon. The bark is aromatic and can be used as spices. Its taste is similar to cinnamon bark produced in Sri Lanka, but it is spicier, not as delicious as cinnamon bark, and thicker than cinnamon bark. In North America, cinnamon powder is sold together without distinction, regardless of whether it comes from Chinese cinnamon or Sri Lankan cinnamon.

Cinnamon bark is peeled from the stems and branches, left to dry, and then rolled into rolls. Some varieties are scraped. The scraped bark is thin and bright reddish brown, while the unscraped bark is thick and gray. Cinnamon powder is light reddish brown. The aroma of cinnamon produced in China is slightly inferior to that of cinnamon produced in Vietnam and Indonesia. All three are aromatic, sweet and spicy. The immature fruits of Chinese cinnamon and osmanthus (C. loureirii) are attached to a hard, wrinkled, grey-brown cup-shaped calyx, usually 11 mm (0.4 in, including calyx tube) long; the upper part is about 6 mm in diameter ( 0.25 inches), with the calyx tube picked and dried, it is called cinnamon bud. It has a cinnamon-like aroma and the sweet and spicy taste of cinnamon bark, and is used for food seasoning.

Product introduction

Application

1. Food spices

2. Medicine