Cinnamon Chinese and Ceylon (Cinnamomum cassia and Cinnamomum zeylanicum)
Specific:Strongly aromatic, sweet, pleasant, warm and but hardly bitter or astringent.chinese bitter a little then ceylon.
Origin:(chinese)Southern China, Burma, Laos, Vietnam. (ceylon) Sri Lanka , southeast of India.
Use to spice:at primarely use at sweets,cakes,stewed fruits,mullon wine and desserts with rise.
To cure:fix the digestion,do good appetite,stomach amplifier,bleed disincentive.
Tip:the aroma cinnamon oil available to good pleasure by traditional.