Calories: 199kcal/ 100g
Effects: Removes fishy smell, reduces greasiness, enhances aroma and flavor, kills bacteria, and acts as a natural preservative.
Introduction: Cinnamon bark has a warm nature and belongs to the spleen, stomach, and kidney meridians. It is a general term for the bark of trees such as Cinnamomum cassia, Cinnamomum loureiroi, Cinnamomum burmannii, or Cinnamomum osmophloeum. It is commonly used as a food spice or cooking seasoning. There are various species of cinnamon trees, with about ten different species classified under the genus Cinnamomum in the family Lauraceae. The most commonly used varieties include Cinnamomum verum (true cinnamon), Cinnamomum tamala, Cinnamomum burmannii, and Cinnamomum aromaticum, among others. Different varieties have been historically used as spices in Western cuisine. In Chinese cuisine, cinnamon bark is used to season braised meat and is one of the ingredients in five-spice powder. It is one of the earliest spices used by humans. Cinnamon bark has certain therapeutic effects on conditions such as abdominal pain, vomiting, diarrhea, cold-dampness arthralgia, colic abdominal pain, cold sensations in the lower back and knees, and cold-dampness dysmenorrhea. It also has analgesic properties and can improve symptoms of contusions, swelling, and bleeding. Modern pharmacological studies have shown that cinnamon bark enhances the function of the spleen and stomach, promotes digestion, facilitates the elimination of gastrointestinal gas, and improves symptoms of intestinal bloating.