Traditional Culture Encyclopedia - Traditional customs - Characteristics of cinnamon
Characteristics of cinnamon
Peel cinnamon bark from stems and branches, dry it, and roll it into rolls. Some varieties are scraped. The scraper is thin and bright reddish brown, and the uncut bark is thick and gray. Cinnamon powder is reddish brown. The fragrance of cinnamon made in China is slightly lower than that of cinnamon made in Viet Nam and Indonesia. All three are fragrant, sweet and spicy. Cinnamon from Vietnam (Cinnamon from Saigon) has the best texture. China cinnamon and osmanthus fragrans (C? The immature fruit of loureirii) is attached to a hard and wrinkled taupe cup-shaped calyx, usually 1 1 mm (0.4 inch, with calyx tube); The upper part is about 6 mm (0.25 inch) in diameter, and the calyx tube is removed and dried in the sun, which is called cinnamon bud. It has the fragrance of cinnamon and the sweet and spicy taste of cinnamon, and is used for food seasoning.
Plant morphology? Evergreen trees are full of fragrance. Bark grayish brown, young branches with four edges, grayish yellow. Leaves alternate or subopposite, leathery, oblong to suborbicular, with short apex, wedge-shaped base, green and shiny top, and three veins at the base; Petiole. Panicle axillary; Tepals 6, white; Fertile stamens have 9 or 3 whorls, the inner whorl has 2 glands at the base of filaments, and the ovary is ovoid. Berry is purple-black, oval, with shallow cup-shaped receptacle. The flowering period is June-August, and the fruiting period is June 10- February-March of the following year.
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