在诸多香料中,肉桂是唯一以树皮烹饪的植物,属樟科常绿乔木,原产我国华南各省及东南亚地区,自古著名芳香植物,与胡椒同被世人誉为“东方香料”。肉桂,古籍上亦称“玉桂”、“牡桂”、“菌桂”、“筒桂”。肉桂树皮,即称“桂皮”,含有丰富的挥发性芳香油。其香气浓烈,用以烹煮肉类、禽蛋等荤食,可除腥去臊,使食品具有诱人的香味。桂皮又是配制咖哩的重要原料,相传早在 In many spices, cinnamon is the only plant bark cooking, is an evergreen Lauraceae trees, native to China’s southern provinces and Southeast Asia, famous aromatic plants since ancient times, with the pepper by the world as the “Oriental spices.” Cinnamon, also known as the ancient books, “Yu Gui,” “Mu Gui,” “Gui Gui,” “Gui Gui.” Cinnamon bark, known as “cinnamon”, is rich in volatile aromatic oils. The aroma is strong, used to cook meat, eggs and other meat and meat can be removed except fishy, ​​so that the food has an attractive flavor. Cinnamon is also an important ingredient in the preparation of curry, according to legend early