This article is an original work by Mr. Pan Yingjun, author of the "Cantonese Chef's Guide" series, aiming at the study of food culture and cooking technology
Body:
China has created a complete system for the preservation of meat in ancient times.
As stated in "Zhou Li Neiyu", "all palms are shameful (food) and punished fat bones are waiting for meals together" is an integral part of this system.
Among them, "脩" and "preserved" - that is, jerky is also the most common method.
However, although they refer to jerky, they have different meanings.
Tang Jia Gongyan explained: "Those who add Jiang Gui to forge are called Qi, and those who do not add Jiang Gui and dry with salt are called Chest." ”
Now no one can infer based on the "Rite of Zhou" when "all palms are shameful (food) and fat bones are waiting to eat together",
However, from the end of the Western Zhou Dynasty, it is inferred that by the 8th century BC, Chinese already knew how to use spices or salt to cope with the preservation of meat.
Some people infer that "ginger" and "gui" are the originators of Chinese dietary spices.
In China, cinnamon is associated with saltiness. But in the West, cinnamon is associated with sweetness
Speaking of which, brings out our topic!
Chinese was particularly excited, and "Gui" abounded in southwest China, which is why Qin Shi Huang named it after the county.
"Shiji Qin Benji" Yun's "(Qin Shi Huang) thirty-third (214 BC) year sent to the deceased, son-in-law, and Jia people, and took the land of Luliang as Guilin, Xiangjun, and Nanhai to suit the slaughter",
That's exactly what I said.
However, the "gui" of the ancients did not refer to a single thing.
Tao Hongjing (456-536), a pharmacist of the Liang State of the Southern and Northern Dynasties, wrote in the Shennong Materia Medica: "According to the "Benjing", there are only two gui and oyster, and the body of gui is similar. There are three kinds of common use today, with the single name of the half-rolled fatty, the most medicinal, the "Sutra" cloud: laurel leaves such as cypress leaves, ze black, skin yellow, heart red" words,
There are three kinds of "gui".
However, the "Tang Materia Medica" written by Li Ji, Su Jing and others in the fourth year of Xianqing of the Tang Dynasty (659) takes another view,
In the book, the cloud: "The one who is the one who is the bamboo, the one who uses the tube gui in ancient times, so the three people of the cloud are good."
Its tube gui also has two and three rolls, three texts (lines) in the leaves, the texture is as tight as bamboo, and the skin of large branches and small branches is cinnamon, but the large branch skin cannot be rerolled, the taste is very thin, and it is not used for medicinal purposes. Now only out of Shaozhou.
Or Yun Mugui, i.e. Imagi Gui and the mononym Gui also.
This osmanthus flower, seed and cinnamon are the same, but the leaves are twice as long, and the large and small branches are called peony.
However, the skin of large branches is as thick and weak as magnolia, and the meat is less flavorful and thin, not as good as the skin of small branches. The flesh of the twig skin is mostly rolled, and it must be wrinkled in the middle, and the taste is spicy. One cinnamon, one guizhi, one guixin, out of Rongzhou, Liuzhou, Jiaozhou.
The laurel leaves resemble persimmon leaves, with three longitudinal texts (lines), and the surface is hairless and shiny.
Oyster leaves are long. Tao Yun Xiaogui, or the one with small leaves.
Tao quotes the "Sutra" cloud, the leaves are like cypress leaves, they are not similar, I don't know where this statement comes from.
Today, there are two kinds of gui, but the skin is slightly different, and if the old skin of the cinnamon is firm and meatless, it is all unusable. Its small twig bark is thinly rolled and two and threefold, or the name is Guigui, or the name tube Gui, and its young cinnamon bark, called cinnamon, is also known as Guizhi. Its old man's name is Mugui, also known as Dagui, and he has ginseng and other good. Originally it was a single laurel, and Tao was deeply mistaken. ”
"Gui" is also defined as two.
Just as Su Song (1020-1101) of the Song Dynasty said in the "Tujing Materia Medica", "The types of people on the map of the prefectures of Guanbin, Yi, Shao, and Qin are also different, but they are all inscribed with gui, and there is no compound alias", the ancients' misunderstanding of "gui" stemmed from the inability to distinguish how many species of this tree is closely related to "camphor".
"Camphor" and "Gui" both have a fragrance, but the former is bitter to chew, and the latter is chewy and spicy.
Therefore, the people call those who taste bitter "camphor" and those who taste bitter as "Gui".
In fact, not only did the ancients have different sayings about the naming of "Gui", but modern people also encounter this problem.
Modern people believe that "gui" is therefore defined as a "dietary spice", which depends entirely on the gluten of its skin, so it has the common name of "cinnamon".
However, the skin of cinnamon is divided into outer skin and inner skin, and if the inner skin is a thick variety, it is mostly called "cinnamon", and the others are commonly called "cinnamon".
The tree species has the name "cinnamon", and there are "Chinese cinnamon" and "Sri Lankan cinnamon", the former is called Cassia in English, "cinnamon" in foreign countries, and the latter is called Cinnamon in English, and "cinnamon" in foreign countries.
Of course, there are also people who are divided into "cinnamon", "cinnamon", "laurel branch", "laurel heart", "cinnamon crushed" and so on according to the processing form.
Looking at the above classification, we have summarized them into the classification of varieties, origins and processing forms.
However, since many of the names derived from this classification method are the same, if you don't pay attention to it, you won't know who is who, so you have to start from the beginning.
The so-called "cinnamon",
It actually refers to evergreen tree or shrub plants Dicotyledoneae, primitive tepal suborder [Archichlamydeae], ranunculus [Ranales], Lauraceae, subfamily Lauraceae [Subfam. Lauroideae] camphor trib. Cinnamomeae] Subtrib. Cinnamomeae] Cinnamomum cinnamon group [Sect. Cinnamomum] subordinate members of the bark.
There are Chinese cinnamon [Cinnamomum cassia Presl.], Javanese cinnamon [Cinnamomum Javanicum Bl.], blunt-leaved cinnamon [Cinnamomum bejolghta (Buch.Ham.) Sweet.], Cinnamomum brumannii (C.G&Th.Nees) Bl.], and Cinnamomum japonicum Sieb.], Cinnamomum wilsonii Gamble, Cinnamomum Osmophioeum Kanehira,
Silver leaf laurel [Cinnamomum mairei Levl], fine leaf cinnamon [Cinnamomum chingii metcalf], Mao Gui [Cinnamomum appelianum Schewe], South China Gui [Cinnamomum austrosinense H. T. Chang], Orchid cinnamon [Cinnamomum Kotoense Kanehira.et sasaki]. Cinnamomum austroyunnanense H. W. Li, Cinnamomum tamala (Bauch.-Ham.) Nees et Eberm]、
Cinnamomum ensenianum Hand.-Mazz.], Cinnamomum cassia BL.var.macrophyllum Chu.var.nov. and more than 30 species such as Ceylon cinnamon [Cinnamomum verum J. Presl].
Chinese cinnamon
Also known as "Gui", "Zhu", "Yugui", "Tuo Gui", "Guigui", "Guipi", "Guizhi", "Zigui" and "Mugui", it is distributed in Guangxi, Guangdong, Fujian, Taiwan, Yunnan and other places.
Its plant height is 10 meters, the skin is gray-brown, and it has a strong spicy aromatic flavor.
Leaves alternately or proximal to pairs, elliptic-lanceolate, sharply pointed at apex, broad wedge-shaped at leaf base. Inflorescences apical or axillary.
The capsules are oval, 1 cm long, 0.8 cm in diameter, purplish-black when ripe.
The processed bark is roll-shaped or irregular plates, 10~35 cm long, 1~3 cm in diameter, and the plates can be as wide as 7 cm and 1~6 cm thick. The outer skin is grey-brown with fine longitudinal lines, and the inner skin is reddish-brown or dark reddish-brown with fine longitudinal lines. Hard and brittle, the section is brown on the outside and reddish-brown on the inside, with a light yellow-brown line in the middle.
Aromatic, sweet, slightly spicy.
Atlas of Chinese cinnamon
Javanese cinnamon
It is found in Vietnam, Malaysia, Indonesia and Yunnan in mainland China.
The plant is 20 meters tall, the shoots are blunt quadrangular, and reddish-brown when dry.
The leaves are opposite, oval, apex caudally pointed, nearly rounded at the base, dark green on the leaf surface, yellow-green at the base, and involuted at the margins.
The fruit is conical and axillary in the upper part of the shoot.
The capsule is oval, 1.5 cm long and 1.2 cm wide, with the peduncle inverted conical or bowl-shaped, about 0.6 cm high, truncated at the apex due to the complete shedding of the flower lobes, up to 1.2 cm wide, and the base shrinks abruptly into a peduncle about 0.4 cm, densely covered with yellow-brown villi.
The fruit season is in October.
Blunt-leaved cinnamon
Also known as "blunt leaf camphor", "false cinnamon", "soil cinnamon", "pig beggar", "green camphor", "duck beggar", "duck begnan", "fragrant guinan", "mountain guinan", "mountain guinan", "big leaf mountain gui", "bubble wood", "mountain gui" and "fengnan ", mainly produced in Guangdong, Hainan, Guangxi and Yunnan.
Its plant height is 25 meters, the bark is turquoise, and it has a fragrant smell. The shoots are often opposite, reddish-brown when dry.
The leaves are nearly opposite, elliptic oblong, blunt at the apex, nearly rounded or tapering at the base, green on the leaf surface, pale green or yellowish-green with a whitish undertone.
Capsule-like drupes oval in shape. The fruit is yellow with purplish red, slightly enlarged, the apex of the teeth is flattened, and the peduncle is purple. The flowering period is in March~April, and the fruit period is in May~July.
The processed rind is brown or grey-brown, the pores are dotted or longitudinally oblong, the bark of old trees often has gray-green lichen spots, and the inner skin is brown or dark brown.
Fragrant, sweet, slightly spicy.
Atlas of blunt-leaved laurel
Yin fragrance
Also known as "Guangdong Guiba", "Guigui", "Yin Grass", "Jiao Gui", "Mountain Laurel", "Laurel", "Xianggui", "Xiangchai", "Octagonal", "Laurel Seedling", "Ani Tea", "Small Laurel Tree", "Big Leaf Camphor", "Wild Camphor Tree", "Bingji Tree", "Kan Vanilla", "Mountain Cinnamon", "Mountain Cinnamon", "Fragrant Guil", "Soil Cinnamon", "False Laurel Branch", "Wild Laurel", "Duck Egging Gui", "Fragrant Guil". The main products are Guangdong, Hainan, Fujian and Guangxi.
Its plant height is 14 meters, the bark is smooth, the outer skin is gray-brown, the inner skin is brown-red, and the taste is similar to "Chinese cinnamon".
Leaves alternately or nearly opposite, oblong to lanceolate, apex short tapering, base broadly wedge-shaped, leaf surface green, leaf base pink green.
The capsule is oval in shape and 0.3 cm wide at the apex of the peduncle with tooth lobes. The flowering period is mainly in autumn and winter, and the fruit is in late winter and spring.
The processed bark is semi-cylindrical or irregular pieces of varying lengths. The rind is grey-brown or tan with grayish-white lichen spots. The inner inthelium is reddish-brown to dark brown with faint longitudinal lines. The section is reddish-brown with milky white intermittent bands.
The aroma is slightly weak, and the taste is slightly sweet and astringent.
Tianzhu Gui
Also known as "Oyster Laurel", "Wild Laurel", "Mountain Laurel", "Zhu Xiang", "Laurel", "Putuo Camphor", "Earth Cinnamon", "Earth Cinnamon", "Earth Cinnamon", "Large-leaf Tianzhu Gui". Produced in Anhui, Jiangxi and other places.
In the Song Dynasty (960-1279), the "Bencao Tujing" contained "Tianzhu Gui, born in West Lake, the function is similar to Gui, but fierce, and it is rare today",
In the Ming Dynasty (1368-1644), the "Compendium of Materia Medica" contained "This is now Fujian, Guangdong, Zhejiang and Zhongshan Guiye, and Taizhou Tianzhu has the most, hence the name, the big tree is full of flowers, strong as a lotus seed, and the Tianzhu monks call it laurel".
This is exactly what is described.
The plant is 15 meters tall, and the branches are red or reddish-brown and fragrant. The leaves are nearly opposite, alternately in the upper part of the branches, ovate to oblong-lanceolate, sharply pointed to tapering at the apex, broadly wedge-shaped or blunt at the base, leaf surface green, leaf base grey-green. Inflorescences axillary.
The capsule is oblong, shallow cup-shaped, with a very open apex, and a very full margin or shallow rounded teeth at the margin. The flowering period is in April~May, and the fruit period is in July~September.
The processed bark is semi-roll-shaped or irregular pieces, with different lengths, about 2~9 cm wide and 0.1~0.3 cm thick. The epidermis is grey-green or brownish-green with grayish-white lichen markings. The inner skin is brownish yellow to dark reddish brown. Hard, brownish-yellow in cross-section.
The aroma is weak, and the taste is slightly sweet and spicy.
Atlas of Tianzhu Gui
Chuan Gui
Also known as "Chai Gui" and "Stinky Horse Gui", it is mainly distributed in Sichuan and Yunnan.
The plant is 25 meters tall and the branches are dark brown or purplish brown when dry. Leaves alternately or nearly opposite, ovate oblong, apex tapering, leaf surface green, bright, leaf base gray-green, dull. Inflorescences axillary, single or mostly dense, with white flowers.
The capsule is ovobular with a flattened apex and very short lobes at the margins.
The flowering period is in April~May, and the fruit period is after June.
The processed bark is irregular pieces, 0.1~0.3 cm thick. The rind is brown or tan, rough, with punctate or oval convex pores, sometimes grey-brown lichen spots. The endothelium is brown or gray-brown. Hard, cross-sectional brown or light brown.
The aroma is weak, slightly camphor smell, and the taste is spicy and slightly spicy.
Chuan Gui Atlas
Mountain cinnamon
Also known as "soil cinnamon" and "false cinnamon", it is distributed in Jiangxi, Hunan, Guangdong, Guangxi, Sichuan, Guizhou, Yunnan and other places.
It is 6 m tall and has grey-brown or dark green bark, multi-branched. The leaves are alternate, ovate-lanceolate, short and tapering at the apex, wedge-shaped or nearly rounded at the base.
The capsules are oval in shape and about 0.6 cm long. The fruit tray is funnel-shaped, with a toothed lobed apex. The flowering period is in April~June, and the fruit period is in June~August.
Atlas of mountain cinnamon
Silver leaf laurel
There are also "Chuan Gui", "Guan Gui", "Guan Gui", "Zhanggui", "Silver Leaf Camphor" and "Sichuan Laurel", mainly produced in Sichuan.
It is 16 meters tall and has purplish-brown branches. The leaves are alternately or nearly opposite, lanceolate, tapering at the apex, green on the leaf surface, pale at the base. The panicles are born from the base of the shoots of the year, with 5~11 flowers and white flowers.
The capsule is ovoid with a full margin at the apex and a slender peduncle. The flowering period is in April~May, and the fruit period is in August~October.
The processed bark is irregular pieces, 0.2~0.5 cm thick, gray-brown or gray-brown outer skin, with longitudinal coarse lines and gray-green lichen markings. The inner skin is brown or tan. Hard, brown in section, with light brown longitudinal pattern.
There is camphor smell, the taste is first spicy and then slightly spicy.
Fine-leaved cinnamon
Also known as "fine leaf laurel", "fragrant tree", "fragrant bark", "soil cinnamon", "false cinnamon", "three tendons", "three strands", "Putuo camphor", "laurel" and "fragrant cinnamon", produced in Anhui, Jiangsu, Zhejiang, Jiangxi, Fujian, Taiwan, Hubei, Guangdong, Guangxi, Yunnan, Guizhou, Sichuan and other places.
It is 20 meters tall and has a grey bark. Leaves nearly oppositely on young branches, alternately on older branches, ovate-elliptic, apex tapering, base wedge-shaped, leaf surface dark green, shiny, leaf base yellow-green. The capsules are oval in shape and blue-black when ripe. The fruit is cup-shaped, with a full margin at the apex. The flowering period is in June~July, and the fruit period is in August~October.
The processed bark is irregular in patches, brown or tan on the skin, often with transverse wrinkles. The endothelium is dark brown or tan. It is hard and has a brown radial pattern in cross-section.
The air is slightly fragrant, and the taste is cool and spicy.
Mao Gui
Also known as "false cinnamon", "mountain cinnamon", "fragrant cinnamon", "soil cinnamon", "fragrant tree", "mountain laurel branch", "three tendons", etc., distributed in Hunan, Jiangxi, Guangdong, Guangxi, Guizhou and Sichuan.
It is 6 meters tall, with grey-brown bark and aromatic, cylindrical branches. The shoots are covered with yellow-brown villi , receding with growth and yellowish brown or tan with grey-brown oblong pores. The leaves are alternate, elliptic-lanceolate, and abruptly short and tapering at the apex. Unripe capsules oval, about 0.6 cm long and 0.4 cm wide, green. The fruit tray is enlarged, funnel-shaped, up to 1 cm long, with a toothed lobed apex, and 0.7 cm wide.
The flowering period is in April~June, and the fruit period is in June~August.
South China Gui
Also known as "cinnamon", "South China camphor", "Large-leaf camphor", "Wild cinnamon" and "Large-leaf spicy camphor", it is produced in South China. It is 16 meters tall and has grey-brown bark. The leaves are nearly opposite, oval in shape and sharply pointed at the apex. The leaves are green and the young leaves are covered with grey-brown pubescence.
The capsule is oval in shape, shallow cup-shaped with shallow margins. The flowering period is in June ~ August, and the fruit period is in August ~ October.
The processed bark is semi-roll or plate-like patches, with a grey-brown outer skin with a small number of raised horizontal lines and scars, and gray-green lichen spots are often visible.
Hard, slightly fragrant, slightly sweet, spicy.
Orchid cinnamon
Also known as "Hongtou Cinnamon", "Large-leaf Cinnamon" and "Taiwan Cinnamon", it is native to the Lanyu area of Taiwan.
The plant is 15 meters tall and the twigs are yellow-green. The leaves are opposite, oblong, ovate and pointed at the apex. The leaves are large, bright green with a metallic sheen, and a gray-green base.
The capsules are ovoid and about 1.4 cm long and 1 cm wide. The fruit is cup-shaped, with short rounded edges and glabrous. The peduncle is about 1 cm long and glabrous.
The fruit season is in August~September.
Southern Yunnan Gui
Also known as "wild cinnamon", it is produced in southern Yunnan.
Its tree shape is similar to that of the " blunt leaf cinnamon " , but its leaves are thin and oblong to lanceolate.
The capsule is about 0.6 cm long and 0.5 cm wide, with a cap-shaped fruit tray and truncated or microwave-shaped apex.
The flowering period is in April, and the fruit period is in May~June.
Chai Gui
There are also aliases such as "cinnamon", "cinnamon", "chuangui", "stinky horse gui", "three tendons", "cinnamon fragrant", "three strands" and "spicy bark tree", distributed in Yunnan, Nepal, Bhutan and India on the mainland.
Its plant height is 20 meters. The bark is grey-brown and aromatic. The shoots are cylindrical and brownish-brown.
Leaves alternately or nearly opposite, leaves ovate, oblong or lanceolate, apex long tapering, base wedge-shaped, leaf surface green, shiny, leaf base green-white. Inflorescences axillary and apical. The flowering period is in April~May.
The processed bark is slightly cylindrical, semi-cylindrical or irregular pieces, varying in length and thickness. The outer skin is grey-brown with gray-white lichen spots and inconspicuous skin holes. The endothelium is reddish-brown, smooth, with inconspicuous fine longitudinal lines. Hard and brittle, neat fracture.
It has a specific aroma, sweet and spicy. It is better to have thin skin, oily oil, strong aroma, sweet and spicy taste, and less chewing residue.
Wild yellow laurel
Also known as "cinnamon tree", "three tendons" and "rare camphor", it is distributed in Hunan, Hubei, Sichuan, Jiangxi, Guangdong, Fujian and other places.
Its plant height is 6 meters, and the bark is gray-brown and fragrant. The young shoots are angular and the old shoots are brown and densely dermed.
The leaves are nearly opposite, oblong-lanceolate, leaf green, waxy.
The capsule is ovoid , 1.2 cm long and 0.7 cm in diameter, with a small convex tip at the apex. The fruit is inverted ovate, 0.6 cm long and 0.8 cm wide, with lobes and truncated apex.
The flowering period is in April~June, and the fruit period is in July~August.
Thanh Hoa Gui
Also known as "large-leaf Qinghua Gui", "Southern Cinnamon" and "Peony Laurel", it is mainly produced in Vietnam, Cambodia and China's Guangxi, Guangdong, Hainan and other places.
There are two products: wild "alpine laurel" and cultivated "low-mountain laurel".
Its plant height is 17 meters and has an aromatic atmosphere. The bark is grey-brown and the young shoots are slightly quadrangular.
The leaves are alternate, the young leaves are purplish-red, and the back of the old leaves is dark green. Inflorescences axillary or apical, with thinner, yellow-green flowers.
The capsules are oval in shape, green at first and black-purple when ripe.
The flowering period is in June~July, and the fruit period is in February~March of the following year.
The processed bark is in the shape of a barrel curled inward on both sides, grooved in the center, slightly concave inward, peeled diagonally at both ends (commonly known as "sand mouth"), 40~50 cm long, 6~8 cm wide, 0.5~0.7 cm thick.
The outer skin is slightly rough and wrinkled, with gray-white and yellow-brown markings commonly known as "colored skin", and there are round or semicircular skin holes. The inner skin is brown to tan, smooth, with fine longitudinal lines. Scratched with nails with oil marks, it has a special aroma. The chewy taste is sweet and slightly spicy.
"Alpine Laurel" has a strong aroma, heavy sweetness and light spicy. Its skin is thin, the meat is thick and heavy, and there are few "sand mouths". The inner skin is tender and delicate, oily, oily black, and scratched with fingernails. Put powder in boiling water, the water is light green, commonly known as "sweet oil green water".
"Low mountain cinnamon" has a slightly lower aroma, heavy spiciness and light sweetness. Its skin is rough, the meat is thin and light, and there are many "sand mouths". The endothelium is coarse and slightly oily, oily brown. But it is still of the highest quality.
Ceylon cinnamon
The "Sri Lankan cinnamon" is native to Sri Lanka, the Malabar coast of India and Myanmar.
The plant is 10 meters tall and the young branches are slightly quadrangular, gray and white-spotted. The leaves are usually opposite, ovate-lanceolate, and honeycomb at the base. Inflorescences axillary or apical, flowers yellow.
Capsule ovate, 1~1.5 cm long, black, cup-shaped fruit holder, with 6 tooth lobes, tooth end truncated or sharply pointed. The flowering period is in January ~ March, and the fruit period is in August ~ September.
The processed bark is roll-shaped or grooved, about 0.5 cm thick, and the outer surface is brown, with irregular fine longitudinal wrinkles and raised skin holes. The inner skin is brown, flat, and scratched with oil marks. Brittle, easy to break, uneven section.
Fragrant and slightly spicy, it is a top variety.
Ceylon-cinnamon atlas
Large-leaf laurel
The Latin scientific name is Cinnamomum iners Reinw. ex Bl., found in southern Yunnan, southwestern Guangxi and southeastern Tibet.
The plant is up to 20 m tall and has a breast diameter of 20 cm. The shoots are often opposite, stout, cylindrical or blunt quadrangular, and dark brown when dry.
Leaves nearly paired, ovate or elliptic, blunt or slightly concave at apex, broadly wedge-shaped to nearly rounded at base; The petioles are stout and reddish-brown.
capsules ovate, with small convex tips at the apex, pale green or green when fresh; The fruit tray is inverted conical or bowl-shaped, with slightly enlarged or open tepals at the top, and the peduncle slightly thickened.
The flowering period is in March~April, and the fruit period is in May~June.
Earthy cinnamon
The Latin name is Cinnamomum osmophloeum Kanehira, which is a specialty of mainland Taiwan.
The name of this plant was rarely seen in the past because it was once mistaken for Cinnamomum japonicum Sieb., and Taiwanese scholar Dr. Li Huilin found that the shape, size and hairiness of the plant's leaves showed slight differences before it was officially listed.
Silver leaf laurel
Also known as "Guan Gui", "Camphor Gui", "Laurel Tree", "Silver Leaf Camphor" and "Sichuan Laurel", the Latin name is Cinnamomum mairei Levl., distributed in northeastern Yunnan and western Sichuan.
The height of the plant is 6~16 meters, and the diameter of the chest is 30~80 cm. The shoots are cylindrical, purplish-brown, and the twigs are more or less angular.
The leaves are alternately or nearly opposite, lanceolate, tapering at the apex, blunt at the tip, tapering to nearly rounded at the base. The flowers are white and peduncles filamentous.
capsule ovate, 13 mm long, 7~8 mm wide; The fruit is hemispherical, fully margined at the apex, and the peduncle is slender.
The flowering period is in April~May, and the fruit period is in August~October.
Pinto Gui
Also known as "Jing Lie Zhang" and "Wu Sheng Xiang", Latin name is Cinnamomum tsoi Allen, distributed in Hainan and Guangxi.
The plant is about 12 meters tall and has a breast diameter of 45 cm; The bark is gray and has an aroma. The shoots are cylindrical, glabrous, with the smell of pine resin, the twigs are slightly flattened and ridged, and the young parts are covered with brown villi, the ridges are more pronounced. The leaves are nearly opposite, elliptic-lanceolate.
The capsule is ovate , with a thin pointed tip at the apex, 1.5 cm long and less than 1 cm wide, and the fruit is shallowly cup-shaped, woody, fully margined, about 0.5 cm long.
The fruit period is October ~ December.
Polyflower
Also known as "Chai Gui" and "Laurel Tree", the Latin name is Cinnamomum contractum H. W. Li, distributed in northwestern Yunnan and southeastern Tibet.
This species is very similar to Cinnamomum wilsonii Gamble, but the panicles are densely flowered, axillary and apical, axillary ones are short, the lower part has short branches or nearly general, apical ones are very elongated, and the branches are gradually shortened upward; The flowers are yellow-green, the peduncles are short, 2~4 mm long, and they are easy to distinguish.
Screenside Gui
The Latin name is Cinnamomum pingbienense H. W. Li, which is distributed in southeastern Yunnan, southern Guizhou, and southwestern Guangxi.
It is similar to Cinnamomum tamala (Buch.-Ham.) Th. G. Fr. Nees, but the leaves are oblong or oblong-ovate, sharply pointed at the apex, broadly wedge-shaped at the base, and additional veins are distinctly concave above and very convex below, as in the basal lateral veins and midribs, which can be distinguished.
The Song Dynasty geographer Zhou Qufei wrote in "Lingwai Dai Da Huamumen Gui":
"The southern number is Guihai, Qin takes Baiyue, and the number is Guilin." Produced by Katsura Zhi, an ancient famous place.
Jingui is produced in Qin and Biner prefectures,
Yubin, merchant land transport, to the north.
Yu Qin, foreign merchant shipping, to the East.
Shu also has Gui, Tianqi thinks the West is rich?
Gui Zhi is used for medicine, still good, branches can diverge, meat can replenish, the two uses are different.
Gui is fierce and easy to occur, and the ancient sages know it. Guizhi, the developed qi is also, thin and slightly light in taste, so typhoid soup drink, must use the laurel branch to diverge, save the best inside.
Cinnamon, warm and thick, thick and fragrant, so supplement the roundness, use cinnamon.
Today's doctors say that the deeper the gui year, the thinner the skin, and the thin the laurel will be good, but it is a big deal, the deeper the gui wood year, the thicker the ears, and the thinness is not seen.
With the fallacy of the doctor Bo Gui, considering the distinction between ancient cinnamon branches and cinnamon, it is very different.
There are also guixin, and the tonic is also used.
Peel the thick cinnamon at the beginning, so as to benefit the bamboo bender, scrape the sticker wood and the liquid place, like a band, the most intense taste, especially effective in tonics.
Laurel blossoms like begonias, pale and small, knots like small acorns, take the unlet elbow to dry, is for osmanthus, like dogwood, medicine is slow, and food is also necessary.
Laurel can be peeled for five years, and in spring, February, autumn and August, when the wood is peeled.
The laurel leaf is slightly larger than the wood leaf (木樨 is now called 'osmanthus'), and has three straight veins on the back, such as the ancient gui system, because the ancient people made the word meticulous. ”
This passage quotes that "gui" was already sold everywhere in the 12th century.
At this time, "gui" is a spice in Europe that is more expensive than gold.
In order to effectively control the trade in this spice, the Arabs made up the lie that "gui" grew in the deep mountains and valleys where poisonous snakes were entrenched, and in the nests of some terrible birds of prey, and only when the nest fell to the ground could it be picked to deceive Europeans.
And Europeans do not know that "gui" comes from the East.
Li Shizhen said in the "Compendium of Materia Medica" why "Gui" is also called "Cinnamon",
He said: "Because of its thick skin and oily meat, it was mainly produced in Guilin in Guangxi in ancient times, hence the name cinnamon. ”
However, in the eyes of Europeans, it is the "cinnamon" - Cassia that is trafficked from China, and the "cinnamon" - Cinnamon - trafficked by India (which should be Sri Lanka).
After all, China is the "capital of cinnamon", and there is only one kind of "cinnamon" trafficked from India (no, specifically Sri Lanka), and there are no less than ten kinds of "cinnamon" trafficked from China, of which "Chinese cinnamon" has the characteristics of first sweet and then spicy.
Chinese divides "gui" into two categories: medicinal and dietary.
The former (medicinal) is called "official cinnamon" and "cinnamon", and generally uses "Chinese cinnamon", "Qinghua cinnamon", "blunt leaf cinnamon", "tianzhu cinnamon", "yin fragrance" and "South China gui" and so on.
The latter (meal) is called "fragrant cinnamon" and "cinnamon", which includes most varieties of the cinnamon group of the camphor genus.
The medicinal "gui" is also divided into three categories: "tube gui", "thick gui" and "thin gui".
Tang Dynasty pharmacist Chen Zangqi in "Collecting Materia Medica"
"Guigui, peony, and guixin have been put on three colors, and they are the same thing.
According to Guilin and Guiling, because of the name of Gui, he was born today and does not leave this county.
From the south of the ridge to the sea, there are all laurel trees, but Willow and Xiangzhou are the most.
The taste is bitter, the skin is thick and firm, the thick will be tender, and the thin will be old.
Take the old and thin as one color, and the thick and tender as the color, tender is spicy and tubular. The old must be light, and the natural plate is thin.
The thin one, that is, Mu Gui Ye, is famous as the boss.
The barrel roll, i.e. the Guiya, is tender and easy to roll.
In ancient times, there was a tube gui, the words are like the words, and the descendants mistakenly wrote it, and it became customary, and as for the book biography, it was also followed.
Guixin is to cut off the nail on the skin, take it close, pungent and flavorful. ”
This text may have solved many mysteries for us.
The modern processing form is far more detailed than in the period of the old Tibetan ware, so the name of the medicinal "gui" is even more dazzling.
Guan Gui
That is, "medicinal gui", also known as "Guigui", "tube gui", "strip gui", "Guier gui" and "oil cylinder gui",
In August ~ October every year, the 5~6 years old young tree trunk bark and coarse branch bark are peeled, and after a day or two of drying (Sichuan cinnamon is steamed), it is naturally rolled into a cylindrical cinnamon.
Generally, the length is 30~50 cm, the width or diameter of the cylinder is 3~10 cm, and the thickness is 0.2~0.8 cm.
The rind is grey-brown , slightly rough , with mostly slightly convex pores and a few transverse cracks , and grey lichen patches.
The inner skin is reddish-brown and oily, with a light yellow tangent line near the outer layer.
The aroma is strong, sweet and spicy (Chinese first sweet and then spicy, foreign products first spicy and then sweet).
Katsura Kebe
It is the proper name of the processed products of "Qinghua Gui", which is divided into two products: "Alpine Qibian Gui" and "Low Mountain Qibian Gui", the former being excellent.
It is a cinnamon peeled for more than 10 years, cut at both ends, sandwiched in a wooden concave and convex board, and then dried in the sun.
It is long and flaky, curled inward on the left and right sides, slightly concave in the center, 40~50 cm long, 4.5~6 cm wide, 0.3~0.7 cm thick.
The outer skin is gray-brown, the inner skin is reddish-brown, and when scratched with a fingernail, it appears brown ("Alpine Pengbian Gui" is black) oil lines.
The aroma is strong and sweet.
Bangui
Also known as "guinan", it is a product that peels the dried bark of an elderly laurel tree, makes a ring incision at 30 cm above the ground, strips the skin with a plate clamp and dried until ninety percent dry, and then stacked horizontally and pressurized for about one month to completely dry.
It is plate-shaped, usually 30~40 cm long, 5~12 cm wide, about 0.6 cm thick, and the cut surface at both ends is rough.
Like "Guan Gui", it is best for those with thick skin, purple-red cross-section, oily, strong aroma, sweet and slightly spicy, and chewed without residue.
If you scrape off the reddish-brown skin, it is commonly known as "yellow gui".
At this time, the surface is yellow-brown, followed by purple-red, usually 30~40 cm long, 5~10 cm wide, 0.3~0.5 cm thick.
cinnamon
In addition to being one of the names of the laurel tree, it also refers to the thick cinnamon peeled off the skin, so it is also called "Yugui".
Because the bark is dried and rolled into a tube, it is also called "laurel tube" or "guitong".
According to its thickness and the diameter of the roll, it is also known as "large laurel tube (pass)", "middle laurel tube (pass)" and "small laurel tube (pass)" three products,
Among them, "Little Guituo (Tong)" also has the alias of "Yanzi Gui", which is more chic.
cinnamon
In addition to the bark of the laurel tree, it also refers specifically to the thin cinnamon peeled from the outer skin and branches of thick cinnamon.
It also refers to the peeled bark of the camphor cinnamon group other than "Chinese cinnamon", "Ceylon meat" and "Qinghua cinnamon".
Laurel branches
Refers to shoots that are dried with skin and sun.
It is generally used only for medicinal purposes.
Gui Xin
It refers to peeled and dried shoots or products that have been left over from the processing process and have their outer skin removed.
It is generally used only for medicinal purposes.
Cinnamon crushed
That is, all cinnamon is processed with the remaining crushed skin, broken branches, and thin cinnamon.
Guizi
It refers to the tender fruit of the laurel tree.
It is generally used only for medicinal purposes.
Gui Cup
It refers to the calyx on the fruit of the laurel tree.
It is generally used only for medicinal purposes.
Gui Jiao
Refers to the stem of the leaves of the laurel tree.
It is generally used only for medicinal purposes.
Traditional Chinese medicine believes that "cinnamon" is "the length of a hundred medicines", which is spicy, hot, and sweet. Into the kidney, spleen, bladder meridian, has the function of replenishing the yuan and helping the yang, igniting the fire and returning to the source, dispersing the cold and ending the situation, activating the blood and passing through the meridians, warming the spleen and stomach, and removing the cold.
The definition of "cinnamon" for meals is obviously much simpler, generally divided into "cinnamon" and "cinnamon".
The former (cinnamon) generally refers to the thick oily cinnamon and the narrow finger peeled cinnamon, which has a sweet and spicy taste.
The latter (cinnamon) generally refers to the thin non-oily cinnamon and the cinnamon with a special skin, which has a fragrant taste.
Whether it is "cinnamon" or "cinnamon", it depends on its sweet and spicy taste.
Because it contains Cinnamaldehyde, Cinnamyl acetate, benzyl benzoate, Protocatechuic acid, ethylcinnamate, benzaldehyde, Coumarin, volatile oils composed of β-cubeb lycopene (β-cadinene), β-elemeene (β-elemane), calamene (Calamenene) and transcinnamic acid
and compounds such as Cinnzeylanol, Procyanidin, Cinnzeylanine, Cinncassiols, Cassioside, Cinnamoside, cinnamnamtannin and Cinnaman.
In ancient times Chinese it also helped it find a good partner - ginger!
Until the Qing Dynasty, some people still used "Jiang Gui" to describe the temperament and straightness,
In the Han Dynasty, Liu Xiang's "New Order and Miscellaneous Matters V" has the words "Fu Jiang Gui was born because of the land, not because of the land and worked hard..."
It illustrates the sweet and sweet nature of the pair.
The combination of "ginger and cinnamon" was soon fully developed, and the now famous spices - "five-spice powder" are their best work.
However, if you think that "Jiang Gui" is just a sweet smell, you can't help but underestimate this pair.
Our ancient jerky - "脩" and "preserved" as an example is only an achievement of meat preservation at first glance.
However, they each have their own subtlety, the former "add ginger and cinnamon forge to cure", the latter "do not add ginger cinnamon to dry with salt",
That is, one has fragrance and the other has no fragrance.
If we dig further, their texture turns out to be different!
We know that salt has osmotic pressure, and when applied to meat, its osmotic pressure will squeeze out the moisture in the meat, thus playing a role in bacteriostatic preservation. Due to the loss of moisture in the meat, its texture naturally becomes firm.
The application of "ginger" and "cinnamon" does not aim to squeeze out the moisture in the meat, but in addition to giving it a spicy taste, the little-known purpose is to soften the meat fibers.
We have reason to believe that "preserved" represents jerky with aroma and fluffy texture, while "preserved" represents jerky with original flavor and firm meat.
What is the reason to support this statement?
The key is that "ginger" and "cinnamon" have ingredients that can soften fleshy fiber.
The former is called "ginger protease", which can soften the fleshy fiber of lean meat,
The latter is called "cinnamtannin", which softens the fleshy fibers of fatty meat.
This leaves the meat completely fluffy.
There are reports that the ancient Egyptians used "cinnamon" as a recipe for embalming corpses.
In fact, "cinnamon" can indeed restrict the bacterial decay of corpses in a short period of time, but it will produce degradable decay over time.
Nowadays, the problem is likely to lie in the "cinnamon tannin".
After reading this article, we can boldly say that in addition to the above characteristics, "脩" and "脯" also contain the difference between short-term preservation and long-term preservation.
This is why "脯" is still familiar to people today, but "脩" has become a historical name.
Because "cinnamon" has a delicate fragrance and a heavy and heavy taste, it often impresses people.
After the "chili pepper" landed in China, the Zijin people of eastern Guangdong realized that it had the ability to ward off the cold, so they made sauce for common use.
When blending spices with the flavor of "chili", they first thought of "cinnamon", which is to value the advantages of this spice.
In the 36th year of Qianlong of the Qing Dynasty (1771), the Zijin people finally created what the world called "purple gold sauce" by using cinnamon, garlic, and chili peppers.
The beauty of "purple gold sauce" is actually the same as "curry (masala)"!
Speaking of "curry (masala)", interject by the way.
There are many people who are used to putting the name of India before "curry (masala)", which is undoubtedly Zhang Guan Li Dai.
The reason is that the people who founded "Curry (Marsala)" were not Indians, but British.
In the past, the British occupied India in order to covet its spices.
To commercialize spices, a British company called Cross Bleway borrowed the Tamil word Kari pronunciation to create Curry, a curry (masala).
Kari is made of turmeric, pepper and cinnamon, "five-spice powder" is made of dried ginger, tangerine peel, cinnamon, and "purple gold sauce" is made of garlic, chili pepper and cinnamon, all of which are intended to take the flavor of spicy and fragrant dumplings.
Later, after the comprehensive development of the British, this world-class seasoning Curry - Curry (Marsala) came out.
The "gui" used for meals generally has two forms of products: "powder" and "crushed".
The former is processed by "scraping" and "milling" methods.
"Scraping" is generally applied in "coffee", taking spicy, sweetness and thick taste, that is, using a knife to scrape the inner skin (commonly known as "meat") into the coffee.
"Milling" is generally used in seasonings that are used in large quantities, such as "five-spice powder", "purple gold paste", "curry (masala)" and so on.
The "crushed" ones are generally used in stewing, stewing, marinating, dipping, boiling, burning, roasting and other cooking methods.
When using the "cinnamon" for meals, it is necessary to pay attention to the amount of volatile oil, more oil (such as thick cinnamon or peeled cinnamon), the aroma is relatively heavy and easy to drill into the inside of the food, and the less oil (such as leaving thin cinnamon or removing cinnamon peel), the fragrance is only frivolous on the surface of the food and does not enter the food.
This is the rule followed by the consumption of "Gui"!
"Gui" has three major production regions in the world, namely China, Vietnam and Sri Lanka.
Southern China is the "capital of gui", with the largest variety and the largest output, because the varieties produced in China are more fragrant, so the sales of peel (commonly known as "cinnamon") are the mainstay, and the sales of peeling (commonly known as "cinnamon") are secondary.
It is said that the high-quality "cinnamon" comes from Thanh Hoa County in Vietnam (i.e. "Thanh Hoa Gui"), and they are also mainly sold with skins.
As for Sri Lanka (once called "Ceylon"), it is mainly sold peeled, and it has become a familiar spice to Europeans by the British boasting.
For this reason, "cinnamon" is the preferred name in the European list of spices.
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