Cinnamon Ceylon

Chinese Name: Cinnamomum cassia Ceylon

[category]: leather

Caylon cinnamon bark

[alias]:

[source]: the bark of Cinnamomum zeylanicum B1.

[picking and processing]: peel in autumn and dry in the shade.

[nature and taste]: the product is in the shape of drum or groove, about 5mm thick. The outer surface is brown, with irregular fine longitudinal wrinkles and protruding pores; the inner surface is brown, flat, with oil marks. It is brittle, easy to break, and the section is not flat. It is fragrant and slightly spicy.

[plant morphology]: evergreen tree, up to 10m high. Young branches are slightly tetragonal, gray with white spots. Leaves leathery or nearly leathery, usually opposite, ovate or ovate lanceolate, honeycomb below; petiole 2 cm long, glabrous. Inflorescences axillary or terminal, 10-20cm long, covered with silky hairs; flowers yellow, about 6mm long, perianth lobes covered with gray pubescence. Fruit ovate, 1-1.5cm long, black, receptacle cup-shaped, with 6 teeth, teeth truncate or acute. The flowering period is from January to March and the fruiting period is from August to September.

[growing place]: it grows in the humid zone below 1000m in the tropics. It is cultivated in Hainan, Fujian and Taiwan.

[chemical composition] it contains volatile oil, cinnamaldehyde, eugenol, tannin and mucilage.

[function indications]: similar to cinnamon.

[note]: Ceylon cinnamon, which is mainly produced in Sri Lanka, is the endodermis of Ceylon cinnamon. Usually 10-40 thin slices are overlapped and rolled into slender tube or double tube shape. Each slice is about 0.5mm thick. The outer surface is yellowish brown, smooth and wavy with longitudinal lines.

Chinese PinYin : Rou Gui Xi Lan Rou Gui