Cinnamon, also known as cassia, is a dried bark of the plant Cinnamomum cassia Presl, which belongs to the Lauraceae family. It is commonly harvested in autumn and dried.
[Processing Method] According to the "Leigong Paozhi Lun" (Treatise on Paozhi by Leigong), "For those that should not be thin, the ones with thick purple color should be used. Remove the coarse skin on top, take the spicy center, and for every jin of thick purple cinnamon, only take five liang. Take the parts with thick flavor for use. If it is to be ground, wrap it in dense and ripe silk and paper, and prevent it from being exposed to wind." According to the "Bencao Jing Ji Zhu" (Annotations on the Compendium of Materia Medica), "Remove the peeled, weak, soft, and uneven parts." According to the "Taiping Shenghui Fang" (Prescriptions from the Taiping Holy Benevolence), "Grind it into small pieces." Currently, the original medicinal material is taken, impurities are removed, the coarse skin is scraped off, and it is crushed into small pieces.
