Hangzhou Botanical Technology Co., Ltd.

Nutritional benefits of cinnamon bark


Cinnamon bark, scientific name: Chaigui, also known as: cinnamon, official laurel or cinnamon, is a general name for the bark of lauraceae, camphor plants such as Tianzhugui, Yinxiang, fine-leaved cinnamon, cinnamon or Sichuan osmanthus. This product is a commonly used traditional Chinese medicine, and it is also a food spice or cooking seasoning. The original plants of commercial cinnamon bark are more complicated, and there are about ten species, all of which are plants of the genus Lauraceae. There are 8 kinds commonly used in various places, among which there are mainly osmanthus, blunt leaf osmanthus, yinxiang and Huanan osmanthus, and other types are mostly used in regional medicines. Various varieties were used as spices in ancient times in the West. It is used in Chinese cuisine to flavor stews and is an ingredient in five-spice powder. It is one of the earliest spices used by humans. Cassia bark has been mentioned in historical records from 2800 BC; the name of cinnamon has also been mentioned in Western "Bible" and ancient Egyptian literature. Before the Qin Dynasty, cinnamon had been used as a seasoning for meat in China

nutritional value

1. The cinnamon bark has a strong aroma, which can remove the fishy smell and greasy meat dishes, and greatly increase the appetite.
2. Appropriate addition of cinnamon to dishes can help prevent or delay type Ⅱ diabetes caused by old age.
3. Cinnamon contains phenylacrylic acid compounds, which have a therapeutic effect on benign prostatic hyperplasia.
Edible efficacy

1. It has the effects of warming the kidney and helping the yang, returning the fire to its original state, dispelling cold and relieving pain, and warming the meridians.
2. Indications for deficiency of kidney yang, aversion to cold and cold limbs, sore waist, impotence and nocturnal emission, uterine cold and infertility, dysuria or frequent urination, enuresis, shortness of breath, shortness of breath, edema and oliguria.
3. Cold and pain in the abdomen, lack of food and loose stools; Mingmen fire declines, fire does not return to its original source, upper heat and lower cold, bare face and cold feet, dizziness, tinnitus, and erosion of the mouth and tongue.
4. Deficiency and cold lumbago, cold-damp arthralgia, cold colic, dysmenorrhea, postpartum stasis and abdominal pain, vaginal bleeding, carbuncle and ulcer pus without ulceration, or ulceration and nonconstriction after ulceration.

For people

It is suitable for patients with kidney deficiency and enuresis.

taboo crowd

Excessive fire due to deficiency of yin, excessive heat in the interior, excessive blood heat and pregnant women should not take it.

Shopping skills

1. Excellent: The most important thing to distinguish cinnamon is the degree of dryness. Good cinnamon is dry and brittle, and it is easy to break when touched by hands. mold. Smell it, there is a little tree and earthy smell, the fragrance is relatively strong, and there is some light sweetness.
2. Inferior: Bad cinnamon has a feeling of softening, uneven thickness, the inner surface of the curl is lighter, and the outer surface is darker than dark brown. There are traces of insects and mildew, and the smell is not outstanding.

Recommend for you
About Us About UsContact
roduct Center Ginseng Root Licorice Root Milkvetch Root
Company news News Information
+86-571-2897 2806 Orders Are Welcome