Cinnamon, Cinnanoumum zeylanicum, evergreen tree, high 12-17m. Rough bark grayish brown, slightly fragrant, young shoots four prism. Ye Husheng, leathery; oblong to oblanceolate, the skin can be used for medicine, cinnamon or cinnamon. Bruised or cut leaves will emit pungent smell.

Native to Sri Lanka, Madagascar, the Comoros Islands, southern India, Burma and Indochina. they are growing in India, Vietnam, Jamaica and Africa, each region has developed its own unique varieties.

There are more than 90 kinds of cinnamon varieties all over the world, but it is generally considered that the quality of Madagascar cinnamon and Ceylon cinnamon are better than other varieties.

Cinnamon leaf dew taste like candy: sweet, delicious. Cinnamon leaf water has a strong pungent smell of cinnamon and the taste is relatively heavy, not so hot but wonderful. Two kinds of water smell are very strong, undiluted cinnamon leaf / skin hydrosol are all delicious, and diluted to low concentration of cinnamon water develops their special spices.